10-Minute Spinach Lasagna

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10-Minute Spinach Lasagna -- quick and easy to prep, and SO good! | gimmesomeoven.com #pasta

Since becoming a food blogger, my cell number has basically morphed into the cooking hotline for my friends.

Probably at least once a day, I get a text from someone asking whether a ____ can be cooked in the crock pot, or how to tell if _____ is ripe, or what side would go well with _____ entree, or a photo asking whether _____ is a cucumber or a zucchini.  Or most often, asking to taste-test whatever I posted on Instagram that day.  ;)

Last week, though, one of my neighbors was asking me about how to cook lasagna, since she pointed out that I did not have a classic lasagna recipe on my blog.  She also had questions about brands of no-boil noodles…and whether they need to be boiled…what recipe she should try…and yep, I realized it was high time I finally post a lasagna recipe on the blog.  So instead of going with a wild and creative lasagna recipe, I thought I would start out with a foolproof classic: 1o-Minute Spinach Lasagna.

This vegetarian lasagna is so hearty that even the meat-eaters in your life will love it.  It’s made with a short list of classic ingredients, including lots of good-for-you fresh spinach and fresh basil.  (And my favorite marinara sauce recipe that I posted on the blog yesterday.)  And true to its name, once you have the ingredients lined up and ready to go, this recipe literally just takes 10 minutes to prep.  Then 45 minutes later, this fabulously delicious lasagna will be yours to enjoy.

Let’s get our inner Garfield on… :)

Homemade Marinara Sauce 12

As I mentioned, I highly recommend using my homemade marinara sauce recipe to go in this lasagna.  It’s fresh, simple, delicious, and so flavorful.  But if you’re in a hurry, the store-bought jarred stuff will also work.  :)

10-Minute Spinach Lasagna -- quick and easy to prep, and SO good! | gimmesomeoven.com #pasta

Lasagna is all about layering.  So here’s how I make this one:

1) Sauce: Begin with a layer of sauce so that the lasagna does not stick to the pan.  I recommend my homemade marinara recipe.

2) No-Boil Lasagna Noodles: No-boil is key if you’re going for the 10-minute version of this lasagna.  (Or you can also pre-cook some traditional noodles if you only have those on hand.)  I used DeLallo’s flat lasagna noodles, which fit perfectly into an 8-inch square baking dish.  But whatever brand you use, feel free to break them up and lay them down in whatever pattern so that the noodles cover the sauce in a single layer.

3) Ricotta (or Cottage Cheese): This can be a tiny bit hard to spread on the noodles.  I recommend dropping it in small spoonfuls, and then spreading it around with a spoon.

4) Mozzarella Cheese: This is what makes the lasagna perfectly ooey gooey and stringy.  You can use pre-shredded cheese, but I always recommend buying a block of mozzarella and shredding it yourself for even better melting.  (Or you can buy a ball of fresh mozzarella, and slice it into thin coins to layer on top of the ricotta.)

5) Fresh Spinach and Chopped Basil: I love a good spinach lasagna, and I prefer to use chopped fresh spinach.  But you can also substitute in frozen spinach that has been drained.  Or other roasted or sauteed veggies — like zucchini, mushrooms, onions, etc. — will also work great in the “veggie” layer.  I also added some fresh basil in with the spinach, which gives it a great extra kick of flavor.

And then repeat!!  I did two layers of the list described above.  And then I topped the lasagna with a final layer of marinara, noodles and mozzarella cheese.

10-Minute Spinach Lasagna -- quick and easy to prep, and SO good! | gimmesomeoven.com #pasta

Once the layers are complete, cover the lasagna with foil and pop it in the oven for about 30 minutes.

Then remove the foil and bake it for a final 15 minutes until the cheese starts to brown around the edges.

10-Minute Spinach Lasagna -- quick and easy to prep, and SO good! | gimmesomeoven.com #pasta

Once you pull the lasagna out of the oven, I like to toss on a layer of grated Parmesan…

10-Minute Spinach Lasagna -- quick and easy to prep, and SO good! | gimmesomeoven.com #pasta

…and then a little extra fresh basil for color.

10-Minute Spinach Lasagna -- quick and easy to prep, and SO good! | gimmesomeoven.com #pasta

Then serve it up warm!!!

10-Minute Spinach Lasagna -- quick and easy to prep, and SO good! | gimmesomeoven.com #pasta

Oh man, I don’t know how I waited 5 years to post this one on the blog.  But when it comes to comfort food as good as this, better late than never, right?  All the thanks goes to my neighbor, Leanna, for the request.  :)

Enjoy!

10-Minute Spinach Lasagna -- quick and easy to prep, and SO good! | gimmesomeoven.com #pasta

Print

10-Minute Spinach Lasagna

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6 -8 servings 1x

Description

This 10-minute spinach lasagna recipe is quick and easy to prepare, and super comforting and delicious!


Scale

Ingredients

  • 3 cups (or 1 24-ounce jar) marinara sauce, homemade or store-bought
  • 9 no-boil lasagna noodles (you may not use the entire package)
  • 1 (15 ounce) container ricotta cheese (or cottage cheese)
  • 2 cups shredded Mozzarella cheese
  • 2 cups chopped fresh spinach leaves, loosely packed
  • 3/4 cup roughly-chopped fresh basil leaves, loosely packed and divided
  • 1/3 cup freshly-grated Parmesan cheese

Instructions

  1. Preheat oven to 350°F.
  2. In an 8×8-inch or 9×9-inch baking dish, spread 3/4 cup of marinara sauce evenly across the bottom of the pan. Layer 3 lasagna noodles in an even layer, followed by half of the ricotta cheese, 1 cup of Mozzarella, 1 cup spinach and 1/4 cup fresh basil. Repeat with a second layer of marinara, noodles, ricotta, Mozzarella, spinach and basil. Then finish with a final layer of marinara, noodles, marinara and Mozzarella.
  3. Cover pan with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and begins to brown around the edges.
  4. Remove and set on a cooling rack. Sprinkle with Parmesan cheese and the remaining fresh basil. Serve warm.

This post contains affiliate links.

10-Minute Spinach Lasagna -- quick and easy to prep, and SO good! | gimmesomeoven.com #pasta

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128 comments on “10-Minute Spinach Lasagna”

1 2 3
  1. yum, must make! do you think this would work well to make ahead of time, freeze, and then bake when ready to eat? looking for meals for a mama-to-be!

  2. Those colours are beautiful!
    I can already taste that sauce… I’m getting my Garfield on like you won’t believe! ;)

  3. So simple and lovely! Now if I could only get my kids to like lasagna. (Who ARE they?!)

  4. Perfect weeknight dinner! Mmm!!

  5. Ha…thanks for the Garfield reference…I appreciate those references from way back in our childhood archives!

  6. 10 minutes? Dreams do come true! Laughed so hard at the cooking hotline. SO TRUE.

  7. I feel like I regularly get “What goes with ____” text messages. They have even started coming from my mom, which completely weirds me out.

  8. This is gorgeous, Ali! I love your GIF – such a fun idea. Definitely pinning this recipe, and your beautiful marinara sauce.

  9. Love how easy this it to make, my kids would love it!

  10. This lasagna looks like the perfect crowd pleasing dinner! And you get some veggies in there, too! Love it :)

  11. Lasagna always makes me think of Garfield too! This looks delicious. I love the spinach being an ingredient.

  12. This looks lovely and delicious! What brand of no-boil lasagna noodles do you use? Also, I’m not a fan of ricotta or cottage cheese, can I omit or replace it w/ more mozzarella?

    Thanks.

  13. Now I know what I am doing with the open box of no boil lasagna noodles in my pantry!

  14. Great recipe! And beautiful photos! Lasagna is a tricky one to photograph!

  15. Gorgeous photos :) This looks like a perfect easy supper.

  16. This looks like the best lasagna I’ve ever seen! YUM!

  17. Lasagna never fails to disappoint. This looks delicious!

  18. Why have I not thought of adding freshly chopped basil… genius! I always hate lasanga because it takes FOREVER to make. Um… basically you solved my problem and I’m trying this asap! :) Gorg pics as always Ali, you seriously inspire me to take better photos every time I come over here!

  19. This not only sounds delicious but it’s beautiful as well! I’ve just started making my own marinara sauce and it’s one of those things that I can’t believe I hadn’t ‘discovered’ until now. It’s so versatile and great to have on hand in the fridge or freezer for recipes like this!

  20. This is my kind of comfort food!

  21. As someone who puts spinach in every…THANK YOU!

  22. I have a VERY strong Inner Garfield. Lol. I love lasagna. Even if I am totally pooped, if you someone calls and says, Hey come on over for dinner I made lasagna—–and I run to my car. This really is quick and easy. I pinned it.

  23. Wow, this looks amazing! I used to be a vegetarian for 9+ years and spinach lasagna was def my go to recipe every week. Thanks for sharing, I need to make this.

  24. this is the PERFECT meal for the winter weather were experiencing here in Australia.. love it! definitely giving this a go in my kitchen!

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  26. TEN MINUTES???? It would take me 10 minutes just to get out the ingredients, chop the spinach, then pick and chop the basil!

    Maybe if everything was prepped and laid it, it would take ten minutes….otherwise, no way!

    Looks good, though.

    • Hi Joann,

      Yep, I mentioned that in the blog post. 10 minutes once you have everything ready to go. Good luck! :)

      ~Ali

    • well, when I see a recipe that says “10 Minutes”, I think that it is ten minutes until it goes into the oven.

      Hey, Ina does the same thing! Her times are always based on having a full-time sous chef!

      Believe me, I would rather have a real assessment of the time in the title – what if I just read the recipe and not the blog post, which is what I usually do?

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  28. I made this over the weekend and it was a huge hit. I used globe basil and purple basil sprigs in the sauce and chopped up for the dish. The sauce is out of this world good and so easy to make. It was tough to actually use it for the lasagna and not gobble it up. I added mushrooms and used sliced fresh mozzarella in place of the shredded. I brought the tiny bit of leftovers I had to work and everyone loved it. This has moved onto my “make it a lot” list. Thank you Ali

  29. Instead of buying no boil lasagna noodles, I soak some regular lasagna noodles in a pan of hot water while I’m prepping the rest of the ingredients. It turns them into no boil noodles without the mess of boiling them in a pot.

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  31. I use no cook noodles all of the time, I like that they are not as thick, so you can have more thin layers. I usually mix herbs and an egg and the mozzarella cheese into the ricotta cheese in the food processor. Then I spread a light layer onto the noodle before I lay it down into the previous layer of sauce. I find you have better control that way and it puts 2 ingredients on at the same time. Even quicker….

  32. I have seen this picture so much this week, and i’m LOVING it every time. Had to stop by and check it out :) I haven’t made lasagna in ages! Sad! Love how simple you made this, and such great flavors. Will try soon, thanks, Ali :)

  33. Just tried this and it turned out crazy delicious!! The sauce is incredible.Indeed, great recipe!! :D

  34. oh my gosh that GIF! you are so impressive. also i’m excited about this meal..i made a makeshift veggie lasagna this week and it was…lacking.

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  36. Pinning this now!! Love this! it looks very yummy and I can see this becoming a favourite!

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  38. Will have this for dinner this evening.  Cold and rainy in Maine and this recipe will warm us up….

  39. Wow, looks delicious.  I’ll have to try using mozzarella instead of the parmesan I usually use to go in-between the layers.  

  40. Hello!
    I made this today with my sister and we followed the baking instructions. However, one should look at how the pasta is cooked because the 20 minutes and then 10 uncovered was not enough time to cook the pasta; even no boil pasta. The pasta was very under cooked. But it looked beautiful! 

  41. Made this tonight and it was amazing! I followed the recipe exactly, and used your homemade marinara sauce – next time I’m making a double batch, because it was hard to resist eating the sauce straight out of the jar with a spoon! I was running low for the lasagna ;) Seriously, the sauce is the best! 

    I prepped everything for this the night before and stuck it in the fridge, and it really did take me just 10 minutes to throw it together when I got home from work! Thanks for the great recipe! 

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  46. OH MY GOODNESS! I made this last night after realizing I had all the ingredients. Beyond delicious! I ate leftovers for breakfast this morning. Will definitely be making again and again. Not to mention the marinara……….it’s the best I’ve ever had. Hands down! Thank you!!

  47. Wow! Ymmmy! I can not wait to try this! Not fussy and beautiful! Thanks

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