Quick Answer
Yes, you can absolutely use fresh spinach in lasagna instead of frozen spinach. In fact, fresh spinach is often preferred over frozen for lasagna because it gives the dish more flavor and texture.
Can You Substitute Fresh For Frozen Spinach In Lasagna?
Fresh and frozen spinach can be used interchangeably in most recipes, including lasagna. However, there are a few differences to consider when deciding which to use:
Flavor
Fresh spinach has a more vibrant, spinach-y flavor than frozen spinach. Frozen spinach tends to be more muted in taste. So if you want the flavor of the spinach to really stand out in your lasagna, fresh is the way to go.
Texture
Fresh spinach has a tender, leafy texture. Frozen spinach is softer and often becomes mushy when thawed and cooked. The texture of fresh spinach gives lasagna a nicer mouthfeel.
Moisture Content
Frozen spinach releases a lot of water when thawed. This can make lasagna watery. Fresh spinach releases less moisture, so your lasagna is less likely to become soggy.
Ease of Use
Frozen spinach is easier to use in some ways since it’s already washed and chopped. With fresh, you have to remove stems, wash, and chop the leaves yourself.
Availability
You can buy fresh spinach year-round in most grocery stores. Frozen is also available year-round. So availability isn’t really an issue with either option.
How To Prepare Fresh Spinach For Lasagna
Here are some tips for prepping fresh spinach to use in lasagna:
1. Wash the spinach
Rinse fresh spinach under cold running water to remove any dirt or grit. Drain it in a colander and pat leaves dry with paper towels or spin in a salad spinner.
2. Remove thick stems
The thick stems on spinach can be fibrous and tough. Remove them by folding each leaf in half lengthwise and tearing along the natural seam where the stem connects to the leaf.
3. Chop the spinach
Stack several leaves together and roll them lengthwise into a tight cylinder. Slice crosswise into thin ribbons. Repeat with the remaining leaves. This gives you lovely shredded spinach for lasagna.
4. Cook the spinach
Fresh spinach needs to be cooked down a bit to reduce moisture before adding to lasagna. Heat 1 Tbsp olive oil in a skillet over medium heat. Add the shredded spinach and cook, stirring frequently, until it wilts and reduces in volume by about half, 3-5 minutes.
How To Use Fresh Spinach In Lasagna
Here are two easy ways to incorporate fresh spinach into lasagna:
Mix it into the ricotta cheese
Add the cooked fresh spinach to a bowl along with the ricotta, Parmesan, an egg, salt, pepper and nutmeg. This adds great flavor and color to the ricotta layer.
Make a spinach layer
Spread a portion of the cooked spinach over a layer of noodles in the lasagna. Top with mozzarella slices or more ricotta mixture and another noodle layer. Add more spinach before topping with the final noodle layer.
Should You Cook The Spinach First?
Yes, it’s important to cook fresh spinach before adding it to lasagna. Here’s why:
– Raw spinach contains a lot of moisture. Cooking helps wilt and condense the spinach so it doesn’t make your lasagna watery.
– Cooking also helps soften the texture of the raw leaves so they incorporate better into the lasagna layers.
– Heating the spinach concentrates its flavor.
– Quickly cooking the spinach in olive oil prevents it from leaching water into your lasagna.
– Pre-cooking the spinach ensures it gets heated through properly when the lasagna bakes.
How Much Fresh Spinach To Use?
A good rule of thumb is to use about 3 cups of packed shredded fresh spinach leaves per 9×13 inch lasagna. This equates to around 10-12 ounces.
When cooked down, this should reduce to about 1-1.5 cups of spinach to mix into the ricotta or make a layer.
If you want to incorporate more spinach, you can easily double this amount to 2-3 cooked cups. Just be sure to account for the extra moisture released.
Pro Tips For Using Fresh Spinach In Lasagna
Here are some handy tips for handling fresh spinach in lasagna:
– Choose mature, dark leafed spinach for the best flavor. Baby spinach is more delicate and doesn’t hold up as well.
– Don’t pack the spinach too densely into the lasagna or it may prevent the noodles from cooking through.
– Mix in some parsley, basil, or chives to give the spinach more color and flavor.
– Add a squeeze of lemon juice or red wine vinegar to brighten the taste of cooked spinach.
– Dot ricotta spinach layers with tomato sauce or pesto to add moisture and prevent dry spots.
– Cook the spinach well to remove excess moisture then squeeze out any remaining water before adding to the ricotta.
Can You Use Spinach In Place Of Noodles?
Some lasagna recipes use sheets of cooked, seasoned spinach in place of noodles. This creates a lower-carb “no noodle” lasagna.
It works best with very mature spinach leaves. Cook the leaves until completely wilted then transfer to a paper towel-lined plate to absorb excess moisture.
Layer the cooked spinach leaves in place of lasagna noodles, top with sauce, cheese and other fillings and bake as usual. The leaves soften nicely and mimic noodles.
What Are The Benefits Of Using Fresh Spinach?
Some benefits to using fresh spinach in lasagna include:
More Nutrients
Fresh spinach contains higher levels of some nutrients like folate and vitamin C than frozen spinach. These start to deplete over time after freezing.
Brighter Color
The vibrant green color of fresh spinach makes for an eye-catching lasagna dish. Frozen spinach looks more drab.
Better Flavor
The sweet, earthy taste of fresh spinach comes through better compared to frozen. It gives more direct spinach flavor to the dish.
Pleasant Texture
The soft leaves of cooked fresh spinach have a nicer mouthfeel in lasagna than the mushy texture of frozen spinach.
Less Watery
Cooking fresh spinach down first removes excess moisture so your lasagna won’t be as wet.
Conclusion
Using fresh spinach in lasagna makes for a flavorful dish with pleasing texture. Sautéing the fresh leaves first reduces moisture and concentrates the spinach taste. Mixing it into the cheese or layering it between noodles and sauce gives fantastic results. While frozen spinach works, fresh is worth the little extra effort. For the best tasting lasagna, fresh spinach is clearly the way to go.