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.  :)


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


10-Minute Spinach Lasagna

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


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



  • 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


  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. I found your lasagna recipe through Pinterest. My 11 year-old daughter and I made it last night for dinner. Everyone loved it! It was delicious. I am not a huge fan of ricotta cheese so I used about 2/3 of the container and it still turned out delicious. Thank you for sharing this recipe.

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  3. made this last night… was amazed at how good it was! shared the recipe with many friends lol!

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  5. Does this freeze well?

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  7. I’ve made this recipe about 3 times already & my family absolutely loves it! I definitely recommend making it because it’s so easy & delicious!

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  9. hi can i skip parmesan cheese coz it is not available 

    • Hi Pavithra, that’s completely fine! You might want to add more mozzarella though. We hope you enjoy this!

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  11. I used spinach lasagne noodles and also added mushrooms to my red sauce. Thanks for this recipe. It tasted divine!

  12. Thought I should leave a comment since I use this recipe so often. My husband’s favourite meal in the world is lasagne – he is Karen, from Burma, so never had it growing up. He LOVES my mum’s lasagne but my family lives in a different state to us so he doesn’t get it often. I’m not the world’s best cook, and I’m vegetarian so typically roasted veggie lasagne is a bit complicated – but I found this recipe and whipped it up and he loves it. We have it about once a fortnight! Super easy for someone like me who is still navigating how to work a kitchen (I’m only 20 so will hopefully get there eventually!!) Thanks! 

    • Thanks for taking the time to share this with us Sarah! We’re so happy you and your husband are fans of this recipe! :D

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  15. I cannot wait to make this! 

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  17. This recipe is honestly the easiest and tastiest veggie lasagna I’ve ever made! Thank you so much for showing me that making lasagna can be easy!! 
    The only thing I’ve learnt after making it thrice is use of plenty of marinara sauce otherwise it gets a bit dry in the oven, and using fresh spinach is much tastier than frozen – but other than that – a total foolproof recipe – thanks so much for posting this! 
    Sandy x

  18. Wow this actually looks to die for. Thanks so much for this recipe. Will be making this on the weekend..


  19. This looks great! Is it possible to substitute mozzarella with cheddar?

    • Hi Shauna! We prefer mozzarella with this, but you could definitely use cheddar if you like! We hope you enjoy! :)

  20. This looks so tasty! I was wondering if I could prep this lasagna, wrap it up, and give it to a friend who can’t cook right now as a freezer meal! Would the no boil noodles still be okay after being frozen uncooked? 
    Thank you!

    • Thanks, Paz — we hope you enjoy! And yes, you could totally do that, though we haven’t tried it with this recipe, so we’re not sure about the noodles. We think they would be okay, we just don’t know for sure. If you’re concerned, you could use regular lasagna noodles to be on the safe side. We hope this helps!

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  22. This looks great. I never use the no boil lasagna pasta sheets because I put the reg lasagna shorts in with the other ingredients and baked it for an hr and 15 min for. A 13″x9″ pan. But, this recipe would work great if I didn’t have the extra time. I also like that you make your own sauce!

  23. Saw this recipe and I knew it was one of the lucky few recipes I get to make! I made a few changes because of the unexpected unwanted surprises you get when cooking. I bought arugula instead of spinach (lol) and I’m not a fan of arugula while my brother is so I put arugula on one side and put basil on the other side. I also added white pepper to the marinara simply because white pepper should be as important as salt and black pepper! White pepper is so underrated trust me. I didn’t add parmesan because I felt like it’s unnecessary. It was AMAZING! This is one of those expensive dishes you find at a fancy Italian restaurant! DEF TRY IT.

    • Thanks for your sweet words, Hana — we’re so happy to hear you enjoyed the recipe!

  24. Hi, I wanted to know, can I add basil pesto too? If yes, then where and how?
    Thanks in advance :)

    • Hi Neha! Yes, you could add some basil pesto to this. We would suggest layering it with the sauce (and use however much you’d like). We hope you enjoy!

  25. Pretty tasty, but needs garlic or something to add extra flavor. Super easy to make. Will definitely be making and modifying again.

  26. Hi! How would you modify this if you don’t have no-boil noodles? Thank you!

    • Hi Hillary! If you don’t have no-boil noodles, we would just cook the regular lasagna noodles according to the package (al dente). We hope you enjoy!

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  28. can i add roasted vegetables to the spinach? (like zucchini,mushroom,broccoli)

  29. Should you freeze before or after baking? I am wanting to make a couple and I wasn’t sure if I should bake prior to throwing them in the freezer. Thanks!

    • Hi Ashley! Either way is fine. If freezing before baking, line the baking dish with foil, (allowing several inches of foil hang over the sides. Then follow the recipe (up until the baking), preparing the lasagna in the foil-lined dish, and freeze until firm. Then remove the lasagna from the baking dish and wrap it in a couple layers of plastic wrap and place in a freezer-safe bag or well-sealed container. If freezing post baking, just make sure the lasagna has cooled completely first. We hope this helps!

  30. 5 stars
    It is a great way to get everyone to have spinach. I substituted the cottage cheese for Greek feta cheese, which is easy to apply, as you just crumble it over the sauce. Every one loved it. Thanks.

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  33. 5 stars
    I’ve always been scared to make lasagne, but decided to give this one a crack. Absolutely loved it! I used a bigger pan so will do an extra layer next time. I love how it doesn’t create much of a mess or dishes!

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  35. 5 stars
    I have made this recipe quite a few times and mostly for pot lucks. Every time it has been a hit! I make your homemade marinara sauce which is linked in the recipe and it is now a staple in any recipes that include marinara sauce as it is hands down THE best marinara sauce.

  36. 5 stars
    Fun to make. I especially enjoyed squashing the tomatoes by hand. Amazing sauce recipe and easy.

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  38. 5 stars
    thanks this was a great recipe ! enjoyed so much , yum :)

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  40. 4 stars
    This is definitely delicious. However, knowing how much spinach shrinks when cooked, I cooked 2 bags of fresh spinach and squeezed out all the water. The next time I will use 3 bags (10oz each). The total prep for me was over an hour (I knew it would be more than 10 minutes but this longer than I had expected). I will also use less ricotta (it made a gooey mess) and more mozzarella and more sauce (luckily I bought a little more as 24 oz didn’t look like enough). I also might just make two layers (so the lasagna isn’t even with the top of my baking dish, which made the mozzarella stick to the foil).

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  43. 5 stars
    Made it tonight with sauce I had frozen last fall. Didn’t have fresh basil so I mixed dry basil in with ricotta. Used probably 24 oz ricotta and 3 cups mozzarella. I also sautéed some mushrooms in garlic olive oil/ butter with parsley and added with fresh spinach . I used a 9×13 baking dish. Came out great!

  44. When I read your comment about the difficulty of applying the ricotta cheese I thought I should share a helpful tip I read on a box of Jovial Gluten Free Lasagna noodles that you may want to add to your recipe. Spread the ricotta mixture on the uncooked lasagna noodle THEN place the noodle in the casserole dish on top of the tomato sauce. Repeat with each layer of noodles. It helps a lot!

  45. Made this for thanksgiving with a few little tweaks. Big hit…absolutely delicious 😋! Thank you!

  46. Quick, easy and delicious. Don’t leave out the fresh basil and take the help from pre washed spinach in a bag, Garbaldi ricotta which is low moisture (no need to drain) and pre-shredded mozzarella. My family is hyper critical and they couldn’t stop commenting on how delicious it was.

  47. This was so easy and the most delicious meal.

  48. I love your recipes and tried this one and it was delicious!! My only issue was it had a little liquid left in the lasagna even though I followed the recipe to a T. Not sure where I went wrong, any suggestions? Thanks Hayley

  49. Just wanted to add two fabulous tasting ingredients…I added Basil Pesto Sauce by Classico to the Ricotto cheese and substituted the Marinara sauce with Bertolli Alfredo sauce…the original recipe was great this just adds a twist that is great as well!

  50. Just what I was looking for: fast, easy, tasty! Cottage cheese works better for us, and I added a small amount of ground beef to the marinara, that’s just me.. This recipe will be excellent as written.