Prepare your marinara sauce if you are making your own.

If using shredded mozzarella, skip this step. If using fresh mozzarella, slice it and place over paper towels so the excess water is released.

Thaw the frozen spinach or you can also boil it for a minute to thaw quickly. Drain in a colander and ensure to squeeze out all of the excess liquid.

In a large bowl, add the spinach, ricotta, and ¾ of the freshly grated parmesan cheese. Season well with salt and black pepper and mix until well combined.

Preheat oven to 200°C/400°F. If using dry lasagne sheets, boil noodles as per the package instructions.

In a large baking dish, add ½ cup of the marinara sauce to the bottom then place a layer of lasagna noodles over the top.

Pour over another ½ cup of the marinara sauce then top with ¼ of the spinach ricotta mixture. Gently spread it out evenly, then sprinkle with a layer of the mozzarella cheese (approximately ⅕ of the total cheese).

Add another layer of lasagna noodles, then repeat the previous step three more times so you have 4 even layers.

Top with the final layer of lasagna noodles and marinara sauce. Add the remaining mozzarella cheese and sprinkle over the remaining parmesan cheese.

Bake in the oven for 25-30 minutes until the cheese is all melted and you have those crispy golden edges.

Allow it to cool for 10 minutes, garnish with fresh basil leaves then slice and serve up your glorious Spinach Lasagna!