Spinach and Tomato Lasagna

Spinach and Tomato Lasagna


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This spinach and tomato lasagna recipe is filling and nutritious. Follow this recipe to create a classic Italian dish that combines several meals in one!

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Chicago IL

Time needed

25 min preparation + 45 min cooking

Serving Size / Yield

12 servings


  • 12 uncooked lasagna noodles
  • 20 oz chopped spinach.
  • 30 oz ricotta cheese
  • 1 egg
  • 1 egg white
  • 1 C grated Parmasan Cheese
  • 1 garlic clove, minced
  • 1 tsp dried basil
  • 1/2 tsp pepper
  • 1/4 tsp ground nutmeg
  • 3 C shredded part-skim mozzarella cheese
  • 30 oz tomato sauce

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Cook lasagna noodles until but below al dente. Rinse and drain.

Combine spinach, ricotta cheese, egg, egg white, 1/4 cup Parmesan cheese, garlic, basil, pepper and nutmeg in bowl Combine mozzarella cheese and remaining Parmesan cheese in separate bowl.

Layer three noodles, 3/4 cup tomato sauce, 1 cup spinach mixture and 3/4 cup cheese mixture in baking dish sprayed with cooking oil. Repeat layers three times.

Bake, in oven at 375° for 45-50 minutes or until bubbly. Let cool, then serve.

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