Spinach Lasagna Recipe (2024)

FAQs

Is it better to use fresh or frozen spinach in lasagna? ›

This is a spinach lasagna, so we want that spinach flavor front and center. I've tried a few different types of spinach over the years including frozen, fresh flat leaf, curly leaf, and baby, and I find that you get the best flavor and texture with fresh flat or curly leafed spinach.

She also suggests raising your oven temperature a bit and using a thickening agent in your sauce. So either add more meat OR more tomato paste, if your lasagna is meatless. (And no, foregoing that first layer of sauce at the bottom isn't necessary.)

Cook your vegetables separately.

Having a proper amount of vegetables will help the lasagna maintain its shape, and will keep everything moist, but not watery.

Top the last layer of your lasagna with sauce and cheese. You can also alternate layers of sauce and ricotta cheese. Most lasagna recipes have two to three layers.

Yes — but don't overdo it! Fresh spinach releases a lot of water as it cooks, which can result in a soggy lasagna. That's why you'll want to sauté the spinach until it just wilts, which prevents it from releasing too much liquid too quickly.

Yep, that's right: One of the frozen foods we endorse here at Basically is spinach. Don't get us wrong, we still like its fresh counterpart for some things, but sometimes frozen is, in fact, better. Frozen spinach can be subbed in pretty much any place you'd normally be cooking raw spinach.

It's important that you don't add too much liquid to the sauce – lasagne shouldn't be a sloppy dish. Our recipe balances the quantities to deliver well-defined pasta layers while avoiding dryness. Using the right ingredients can also make all the difference in this comforting classic.

How do I prevent the top lasagna noodles from crisping? Put a thin layer of sauce atop the noodles, then top with cheese (there's no law saying you have to end the lasagna with a bare top). Be sure to cover the raised edges of the lasagna noodles, which is always what seems to get crunchy.

The smooth and creamy center needs time to settle and firm up. That means you should let your lasagna cool for at least 30 minutes before digging in.

For the best results, we offer the following tips for assembling your lasagne: Begin with a 13 x 9 x 3-inches deep baking pan, sprayed with nonstick cooking spray. Spread 1 cup of sauce on the bottom of the baking pan and begin layering.

Can you leave veggie lasagna out overnight? ›

I've done it lots of times and never had a problem. However, most people will recommend not leaving it out more than 2 hours. When it cooled down to room temperature, it started to grow bacteria. And the longer it sat out, the more those bacteria grew and increased.

An unfortunate soupy texture in lasagna is caused by excess moisture in the ingredients. Thoroughly draining the ricotta cheese you'd use in a classic lasagna recipe or squeezing the cooked spinach you might add to a vegetarian version can definitely help.

The Final Layer

Top the middle layers with a final layer of pasta. Spread it with more sauce, and sprinkle it evenly with shredded cheese. I like to use a mix of shredded mozzarella cheese and Parmesan cheese here.

Cover the baking dish with aluminum foil. Bake in the preheated oven for 30 to 40 minutes. Remove the foil and bake until cheese is golden brown, 5 to 10 more minutes. Remove from the oven and let stand for 10 minutes before cutting and serving.

Even better, one cup of frozen spinach has more than four times the amount of nutrients, including iron, vitamin C and calcium, compared to a cup of fresh spinach.

When you're ready to defrost frozen spinach, place it on a plate or other container to catch condensation says Bruning. "If you need it quickly, thaw under cold running water," she says.

Spinach Pizza Tips

Fresh is best here, as frozen spinach will have a different texture, but in a pinch you can substitute frozen spinach.

When You Don't Have to Defrost Frozen Spinach. Yes, you can actually skip the fussy step of thawing and squeezing out the liquid from frozen spinach more often than you might think. Anytime what you're making won't be ruined or made too soggy with excess liquid, feel free to use the spinach straight from the freezer.