Spinach Lasagna

4.7
(734)
506 Reviews
80 Photos

A spinach lasagna recipe made with fresh spinach and plenty of cheese — ricotta, Romano, and mozzarella. This cheesy, hearty lasagna can also be made without the spinach.

Submitted by Robbie Rice
Updated on April 22, 2024
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A plated slice of spinach lasagna, next to the baking dish of spinach lasagna
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Prep Time:
20 mins
Cook Time:
1 hr 15 mins
Additional Time:
15 mins
Total Time:
1 hr 50 mins
Servings:
12
Yield:
1 9x13-inch lasagna
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Ingredients

Original recipe (1X) yields 12 servings

  • 15 lasagna noodles

  • 2 tablespoons olive oil

  • 1 cup chopped fresh mushrooms

  • 1 cup chopped onions

  • 1 tablespoon minced garlic

  • 2 cups fresh spinach

  • 3 cups ricotta cheese

  • ⅔ cup grated Romano cheese

  • 1 egg

  • 1 teaspoon salt

  • 1 teaspoon dried oregano

  • 1 teaspoon dried basil leaves

  • ½ teaspoon ground black pepper

  • 3 cups shredded mozzarella cheese

  • 3 cups tomato pasta sauce

  • 1 cup grated Parmesan cheese

Directions

  1. Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

    Ingredients to make spinach lasagna

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  2. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.

    A colander with cooked lasagna noodles

    Dotdash Meredith Food Studios

  3. Meanwhile, heat olive oil in a skillet over medium-high heat. Add mushrooms, onions, and garlic and cook until onions are tender; drain excess liquid and cool.

    A pan with mushrooms, onions, and garlic cooking in olive oil

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  4. At the same time, bring a small pot of water to a boil; add spinach and simmer for 5 minutes. Drain and cool slightly; squeeze out any excess liquid and finely chop.

    A small ball of baby spinach on damp paper towels

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  5. Combine ricotta cheese, Romano cheese, egg, salt, oregano, basil, and pepper in a bowl.

    A bowl with ricotta cheese, Romano cheese, egg, salt, oregano, basil, and pepper

    Dotdash Meredith Food Studios

  6. Add cooled mushroom mixture and spinach; beat with an electric mixer on low speed for 1 minute.

    A ricotta cheese-spinach mixture in the bowl of a stand mixer

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  7. Lay 5 lasagna noodles in the bottom of a 9x13-inch baking dish.

    A 13 x 9 inch baking dish with five cooked lasagna noodles

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  8. Spread 1/3 of the ricotta-spinach mixture over noodles, then sprinkle with 1 cup mozzarella cheese and 1/3 cup Parmesan cheese.

    A baking dish lined with cooked lasagna noodles, topped with ricotta-spinach mixture, topped with shredded cheese

    Dotdash Meredith Food Studios

  9. Spread 1 cup pasta sauce over top. Repeat layers two more times, then cover with aluminum foil.

    A baking dish with layers of lasagna noodles, filling, and cheese, topped with a layer of tomato sauce

    Dotdash Meredith Food Studios

  10. Bake in the preheated oven for 1 hour. Cool 15 minutes before serving.

    A plated slice of spinach lasagna, next to the baking dish of spinach lasagna

    Dotdash Meredith Food Studios
1,202 home cooks made it!

Nutrition Facts (per serving)

289 Calories
17g Fat
15g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 289
% Daily Value *
Total Fat 17g 21%
Saturated Fat 9g 44%
Cholesterol 50mg 17%
Sodium 851mg 37%
Total Carbohydrate 15g 5%
Dietary Fiber 2g 8%
Protein 20g 39%
Vitamin C 4mg 5%
Calcium 548mg 42%
Iron 1mg 7%
Potassium 382mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.