Spinach and Feta Lasagna

Name: Spinach and Feta Lasagna
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: Mediterranean
Ingredients: 10 oz (280 g) fresh spinach, roughly chopped, roughly chopped; 15 oz (425 g) ricotta cheese, whole milk; 6 oz (170 g) feta cheese, crumbled, crumbled; 1 large egg; 3 tbsp (9 g) fresh dill, finely chopped, finely chopped; 3 cloves (9 g) garlic, minced, minced; ¼ tsp (½ g) ground nutmeg; to taste kosher salt; to taste black pepper, freshly ground; 12 oz (340 g) lasagna noodles, dried, cooked and drained; 24 oz (680 ml) marinara or tomato sauce; 10 oz (280 g) mozzarella cheese, shredded, shredded; 1 tbsp (15 ml) extra-virgin olive oil

From the MyKitchenBank Kitchen

A vibrant Mediterranean lasagna layering tender pasta sheets with a creamy mixture of ricotta, spinach, and tangy feta cheese, brightened with fresh dill and a touch of nutmeg. Topped with melted mozzarella and baked until bubbly and golden. This vegetarian dish strikes a balance between rich and fresh, with the feta providing a salty, piquant note that cuts through the creaminess.

Prep: 25 min
Cook: 45 min
Wait: 15 min
Total: 1 hr 25 min
Makes: 1 lasagna (8 servings)

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Steps

Before you start

Preheat oven to 375°F (190°C)
Thaw frozen spinach if using it, then squeeze out excess moisture in a clean kitchen towel until very dry
Have all ingredients measured and ready before assembling

1
Cook the lasagna noodles
- Bring a large pot of salted water to a boil.
- Add the lasagna noodles and cook according to package directions, usually 8–10 minutes, until al dente.
- Drain well and lay them flat on a clean kitchen towel to prevent sticking.
- Set aside.
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Ready when: Noodles are tender but still firm enough to hold their shape
Tip: Don't oil the noodles; laying them flat prevents clumping better than rinsing
2
Sauté spinach and garlic
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the minced garlic and cook for about 30 seconds until fragrant.
- Add the chopped fresh spinach in batches, stirring until wilted, about 4–5 minutes total.
- Transfer to a clean kitchen towel and squeeze out as much moisture as possible—the drier the spinach, the less watery the finished lasagna.
- Set aside to cool slightly.
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Ready when: All spinach is wilted and no liquid remains in the pan
Tip: Remove excess moisture from the cooled spinach by squeezing it firmly in a clean kitchen towel—this prevents the filling from becoming soggy
3
Mix the cheese filling
- In a large mixing bowl, combine the ricotta, crumbled feta, cooled spinach, egg, fresh dill, ground nutmeg, and a pinch each of salt and pepper.
- Stir until well combined and uniform.
- Taste and adjust seasoning as needed—the feta provides saltiness, so go easy on added salt.
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Ready when: Filling is evenly mixed with no streaks of ricotta visible
Tip: Don't overmix; a few gentle stirs are all you need to combine the filling evenly
4
Assemble the lasagna
- Spread a thin layer of marinara sauce (about ½ cup / 120 ml) on the bottom of a 9×13-inch (23×33 cm) baking dish.
- Lay 3–4 lasagna noodles over the sauce.
- Spread about ¼ of the cheese and spinach filling evenly over the noodles.
- Drizzle with a thin layer of marinara sauce (about ⅓ cup / 80 ml).
- Repeat this pattern three more times: noodles, filling, sauce.
- You should end with a final layer of noodles and sauce.
- Top with the shredded mozzarella, distributing it evenly to cover the entire surface.
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Ready when: All noodles are covered with filling and sauce, top layer is covered with mozzarella
Tip: Don't oversaturate with sauce—too much liquid makes the lasagna watery. Spread sauce sparingly between layers
5
Bake coveredOven 375°F / 190°C
- Cover the baking dish with aluminum foil, tenting it slightly so it doesn't stick to the cheese.
- Place in a preheated 375°F (190°C) oven and bake for 25 minutes covered.
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Tip: Covering with foil prevents the top from browning too quickly before the interior heats through
6
Uncover and finish bakingOven 375°F / 190°C
- Remove the foil and continue baking for another 15–20 minutes until the mozzarella on top is melted and lightly golden, and you see a little bubbling around the edges of the dish.
- The top should look creamy and appetizing, not dry.
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Ready when: Mozzarella is melted and lightly golden; sauce bubbles at the edges
Tip: Watch closely in the final minutes—every oven is different, and you want a gentle golden color, not dark brown
7
Rest before serving
- Remove the lasagna from the oven and let it rest on the counter for 15 minutes.
- This allows the structure to set, making it easier to cut clean, neat portions without the filling running all over the plate.
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Tip: Skipping this rest will result in a sloppy, hard-to-serve lasagna—the resting time is crucial

Good to know

Tips

For a less tangy lasagna, use a milder cheese like goat cheese or replace half the feta with an equal amount of ricotta
Fresh dill is key to this recipe's bright, Mediterranean character—if using dried dill, use only 1 teaspoon (1 g), as dried is much more concentrated
Don't skip squeezing the spinach dry in step 2; excess moisture is the number-one cause of a watery, soggy lasagna
If your lasagna noodles are very thick, break them into pieces to fit the pan more neatly; irregular spacing is fine and won't affect the final dish

Make ahead

You can assemble the entire lasagna up to 1 day ahead. Cover tightly with plastic wrap and refrigerate. When ready to bake, add 5–10 minutes to the covered baking time since you'll be starting from cold. You can also freeze the assembled, unbaked lasagna for up to 3 months; bake from frozen, adding 15–20 minutes to the total bake time.

Storage & reheating

Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in a 350°F (175°C) oven for 15–20 minutes, covered with foil, or microwave a single portion for 1–2 minutes. The lasagna does not freeze well after baking due to texture changes in the ricotta filling, but the unbaked assembled dish freezes excellently (see make_ahead).

Substitutions

fresh spinach, roughly chopped → 10 oz (280 g) frozen spinach, thawed and squeezed dry. Frozen spinach works perfectly and is often more convenient; just ensure all moisture is removed to prevent a watery lasagna
fresh dill, finely chopped → 2 tbsp (6 g) fresh mint or 1 tbsp (3 g) dried oregano. Fresh mint adds a bright, herbaceous note; oregano gives a more traditional Italian flavor. Adjust to taste
marinara or tomato sauce → 24 oz (680 ml) homemade tomato sauce or a blend of marinara and béchamel (white sauce). A classic béchamel-based lasagna is also delicious; use a ratio of 1 cup (240 ml) béchamel to 1 cup (240 ml) marinara for variety
mozzarella cheese, shredded → 8 oz (225 g) mozzarella mixed with 2 oz (55 g) grated Parmesan. Adding Parmesan creates a richer, more complex cheese flavor and a crispier top