This simple spinach lasagna recipe is easy to throw together, & a great vegetarian meal for meatless Mondays, or any day! Great for meal prep- freezes & reheats beautifully.Makes 8 very generous dinner-sized servings. Cut smaller slices for easier portioning if you prefer, or if you are making lunches, as a side dish or first course, or for kids and others with smaller appetites.
Bring a pot of lightly salted water to a boil (unless you’re using no-boil noodles).
Heat the marinara sauce, either in a pot on the stove-top or carefully heat the open jar in the microwave (cover with waxed paper so it doesn't splatter, and watch and stir carefully so it doesn't boil over).
Partially thaw the frozen spinach. It doesn’t have to be hot or completely defrosted, just not frozen together in clumps. You can use the defrost setting on your microwave, thaw it ahead of time in the fridge, or steam it in a metal bowl or strainer above the pasta water.
Rinse and chop the fresh parsley or basil (if you’re using it).
Cook and drain your noodles (10 minutes, or the lesser amount of time listed on your pasta packaging). Do not overcook- they will continue cooking while the lasagna bakes and are hard to handle without tearing if they’re overcooked. Drizzle the drained noodles with a tablespoon or two of olive oil to keep them from sticking together.
While noodles are cooking, mix the spinach and cheese filling in a medium mixing bowl. Stir to combine the beaten eggs, cottage or ricotta and Parmesan cheeses, salt, pepper, and nutmeg with the thawed spinach and chopped parsley.
Assemble the Spinach Lasagna
Refer to the diagram in the post to assemble the lasagna layers.
Spread a ladle of sauce in the bottom of the pan & top with noodles (3 noodles if you cooked one dozen, 4 if you have 16 noodles).
Spoon one third of the spinach/egg/cheese mixture and spread gently over the noodles.
Add a thin layer of marinara sauce and spread it over the spinach layer.
Sprinkle about one fourth of the grated mozzarella evenly over the sauce layer.
Repeat this layering process, following the diagram above, until you reach the last layer of noodles.
Finish assembling the lasagna. The last layer will not have the spinach filling.
Top the last layer of noodles with the last of the marinara, a light sprinkle of mozzarella, and the 1/4 cup of parmesan cheese.
Save most of the remaining mozzarella cheese (about a cup) to add during the last 10-15 minutes of the bake so it doesn’t burn.
Bake the Spinach Lasagna
Bake the lasagna at 375 F for 45 minutes.
Remove from the oven, cover with the remaining mozzarella cheese, and return to the oven.
Bake for another 10-15 minutes, until the cheese on top is melted and bubbling.
Let the lasagna cool for at least 10 minutes before slicing and serving the lasagna. The resting time is critical so that it will stay together and cut into even slices.