Watery Spinach Prevention
If you take nothing else from this page, take this: spinach needs to be cooked and squeezed. Here is the game plan.
- Sauté to drive off moisture: Cook spinach until the pan is mostly dry and you hear a faint sizzle.
- Cool, then squeeze: Put spinach in a clean towel (or multiple paper towels) and wring it out hard until no more liquid drips. Cooling first saves your hands and helps you squeeze more.
- Use a target amount: After squeezing, you want about 1 to 1 1/2 cups packed spinach.
- Do not add wet ricotta: If your ricotta looks watery, drain it in a fine-mesh strainer for 15 to 30 minutes.
Common Questions
Can I use frozen spinach?
Yes, and it is honestly convenient. Thaw completely, then squeeze it like you mean it, which in practical terms means until it stops dripping. For this recipe, you want about 10 ounces frozen spinach (one 10-ounce box), squeezed dry. As a reliability check, aim for 1 to 1 1/2 cups packed after squeezing.
Do I have to boil the noodles?
Not if you use no-boil noodles. If you use regular lasagna noodles, boil until just flexible, then cool on a sheet pan so they do not glue themselves together.
Any tips for no-boil noodles?
No-boil brands vary. If yours are very thick, you can stir a splash of water into the sauce, or add a few extra spoonfuls of sauce per layer. They are happiest when they are fully covered in sauce.
Can I assemble this ahead of time?
Yes. Assemble up to 24 hours ahead, cover, and refrigerate. Add 10 to 15 minutes of covered bake time if it is going into the oven cold.
Why add lemon zest to ricotta?
Ricotta and mozzarella are rich and mellow. Lemon zest adds aroma and a light, fresh finish without making the lasagna taste like citrus.
How do I know it is done?
The edges should be bubbling and the center should be hot. If you temp it, around 165°F in the center is a good sign, but the real key is the bubbling and the rest time so the slices hold.
