Make-Ahead Spinach and Ricotta Lasagna
By Beth Kaminski ·
This spinach and ricotta lasagna is made for getting dinner ready before the busy part of your day. Tender noodles, creamy spinach filling, and tomato sauce bake under a golden layer of mozzarella. Assemble it up to 24 hours ahead, then bake it straight from the refrigerator.
A Lasagna That Fits Your Schedule
Assembling lasagna ahead means the dishes can be washed and the kitchen cleared long before dinner. This version uses regular lasagna noodles that are briefly boiled before layering. They finish softening in the sauce without depending on extra liquid, making the finished texture easier to control.
The most important preparation is squeezing the spinach dry. Frozen spinach holds a surprising amount of water, which can loosen the ricotta filling and collect in the bottom of the pan. A clean kitchen towel works well: wrap the thawed spinach, twist the ends, and squeeze until very little liquid comes out.
Ingredients and Practical Substitutions
- Ricotta: Whole-milk ricotta gives the filling a creamy texture. Part-skim ricotta also works. If either looks watery, let it drain in a fine-mesh strainer before measuring.
- Spinach: Frozen chopped spinach keeps preparation manageable. For fresh spinach, start with about 2 pounds, cook it down, cool it, squeeze it thoroughly, and chop it.
- Mozzarella: Use low-moisture mozzarella rather than fresh mozzarella, which releases more water. Shredding a block gives a smoother melt, but packaged shredded cheese works too.
- Marinara: Choose a sauce with a medium-thick consistency. Avoid one that is unusually watery or reduced to a thick paste.
- Noodles: This recipe is written for regular dried lasagna noodles, not oven-ready sheets. Their liquid needs and baking behavior differ.
Make-Ahead and Storage Tips
Use a metal baking pan so you can move the refrigerated lasagna directly into the hot oven without the thermal-shock concerns associated with chilled glass. Cover the assembled pan tightly and refrigerate promptly for up to 24 hours. The baking times below are for a refrigerated lasagna.
Refrigerate leftovers in covered, shallow containers within 2 hours and use within 3 to 4 days. Reheat individual portions, covered, in the microwave until the center reaches 165°F. For larger portions, cover and warm in a 350°F oven until heated through. Add a spoonful of water or marinara if the edges look dry.
Frequently Asked Questions
Can I bake it immediately?
Yes. If the assembled lasagna has not been refrigerated, begin checking it after 40 minutes of covered baking. Uncover once the center is hot, then continue until browned and 165°F in the center.
Can I freeze it?
Yes. Freeze the unbaked lasagna tightly wrapped for up to 2 months. Thaw completely in the refrigerator, allowing about 48 hours, then follow the refrigerated baking directions.
How do I know the center is hot?
Insert an instant-read thermometer into the center without touching the pan. Bubbling edges alone do not guarantee that the middle has reached 165°F.
Why does lasagna need to rest?
A 20-minute rest lets the filling settle and the layers hold together. Cutting immediately can send hot sauce and soft filling sliding into the empty space in the pan.
Recipe
Make-Ahead Spinach and Ricotta Lasagna
By Beth Kaminski · Italian-American
- Prep
- 35 min
- Cook
- 1 hr 25 min
- Total
- 2 hr
- Serves
- 8
- Level
- Easy
Ingredients
- 12 regular dried lasagna noodles, not oven-ready
- 1 tbsp kosher salt, for the pasta water
- 20 oz frozen chopped spinach, thawed
- 30 oz whole-milk ricotta cheese, drained if watery
- 1 large egg
- ¾ cup finely grated Parmesan cheese, divided
- 2 clove garlic, minced
- 1 tsp dried Italian seasoning
- ½ tsp fine salt
- ¼ tsp ground black pepper
- 4 cup marinara sauce
- 4 cup shredded low-moisture mozzarella cheese, about 16 ounces, divided
- 2 tsp olive oil, divided, for the pan and foil
Method
- 1
Bring a large pot of water to a boil and add the kosher salt.
- 2
Cook the lasagna noodles for 2 minutes less than the package's al dente time, usually 7 to 9 minutes, until flexible but still firm in the center.
- 3
Drain the noodles, rinse briefly under cool water, and lay them in a single layer on clean kitchen towels.
- 4
Wrap the thawed spinach in a separate clean kitchen towel and squeeze firmly until very little liquid comes out.
- 5
Mix the spinach, ricotta, egg, 1/2 cup Parmesan, garlic, Italian seasoning, fine salt, and pepper in a large bowl until evenly combined.
- 6
Brush a 9-by-13-inch metal baking pan at least 2 1/2 inches deep with 1 teaspoon olive oil, then spread 3/4 cup marinara over the bottom.
- 7
Build the first layer with 4 noodles, slightly overlapping and trimming to fit as needed, followed by half the ricotta mixture, 1 cup mozzarella, and 1 cup marinara.
- 8
Build the second layer with 4 noodles, the remaining ricotta mixture, 1 cup mozzarella, and 1 cup marinara.
- 9
Finish with the remaining 4 noodles, the remaining 1 1/4 cups marinara, the remaining 2 cups mozzarella, and the remaining 1/4 cup Parmesan, spreading sauce over all exposed noodle edges.
- 10
Brush the underside of a large sheet of foil with the remaining 1 teaspoon olive oil, cover the pan tightly with the oiled side facing the cheese, and refrigerate promptly for up to 24 hours.
- 11
Heat the oven to 375°F with a rack in the center, keeping the lasagna refrigerated while the oven heats.
- 12
Bake the refrigerated lasagna, still tightly covered, for 55 minutes, until the sauce is bubbling around the edges and the center is hot.
- 13
Remove the foil and bake for 15 to 20 minutes more, until the cheese has golden spots and the center registers 165°F on an instant-read thermometer; if the top browns before the center is hot enough, loosely cover with foil and continue baking in 5-minute increments.
- 14
Let the lasagna rest uncovered for 20 minutes before cutting into 8 portions.
Serve with a green salad and garlic bread for a complete dinner. The leftovers make a welcome lunch the next day.
