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5 from 2 votes

Spinach Lasagna

Spinach lasagna, and four cheese make for a wonderful six layer Christmas lasagna.
Prep Time2 hrs
Cook Time1 hr
Total Time3 hrs
Course: Entree
Cuisine: Italian
Servings: 10
Author: Angela Roberts


  • Homemade Tomato Sauce
  • 2 Boxes of Ronzoni or other no-boil lasagna noodles order here
  • 3/4 pound mozzarella cheese grated
  • 3/4 cups parmesan cheese grated (can skip pecorino and use 1 cup parmesan)
  • 1/4 cup pecorino romano cheese grated
  • 2 pounds whole milk ricotta cheese
  • 1/2 cup chopped parsley
  • 2 eggs
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • 2 cups fresh spinach
  • parmesan cheese for serving


  • Make tomato sauce. Set aside.
  • Mix ricotta cheese, parmesan cheese, pecorino cheese, eggs, parsley, salt and pepper. Add in 1 cup mozzarella cheese. Reserve the rest for topping lasagna.
  • Layer lasagna until you have made the layers as high as the pan you are using.
  • The layers are as follows.
  • Sauce, lasagna noodle, ricotta cheese mixture, spinach, noodles.
  • Continue until you are at the last layer.
  • Top with mozzarella cheese.
  • Bake at 350 for 45-60 minutes until the cheese is bubbly. You may want to top with some foil during the last 15 minutes if the cheese is starting to brown.


You can choose to mix chopped spinach into the ricotta cheese. Just wash, dry, and finely chop. You can also use frozen spinach. Use one cup or more to taste, but make sure it's completely drained.