Spinach Lasagna

Spinach Lasagna


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When you have a big appetite and want to eat healthier, here's our top pick in order to have a wonderful dinner. This spinach lasagna is easy to make too.

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Time needed

4-6 hour cooking

Serving Size / Yield

8 servings


  • 1 Tbs. olive oil
  • 1 clove garlic
  • 1 small onion, chopped
  • 1 8-oz. fresh mushroom
  • 2 Tbs. dry red wine
  • 1/2 tsp. salt
  • 1 (8-oz.) tomato sauce
  • 1 (6-oz.) tomato paste
  • 2 C. spaghetti sauce
  • 12 lasagna noodles, cooked
  • 1 egg, slightly heated
  • 1 (10-oz.) frozen box spinach, thawed
  • 1 pkg. (15-oz.) ricotta cheese
  • 1/2 C. grated Parmesan cheese
  • 2 C. Mozzarella cheese

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Heat olive oil in a medium skillet. Add garlic, onion, mushroom, wine and salt. Simmer for 8 to 10 minutes or until onion is tender. Add tomato sauce, tomato paste and spaghetti sauce. Mix egg, spinach, ricotta cheese, Parmesan cheese, parsley and pepper. Add enough milk to make mixture creamy. Spread a layer of spaghetti sauce on the bottom of crockpot. Layer 4 noodles with spaghetti sauce and ricotta cheese mixtures. Sprinkle half of mozzarella cheese over ricotta cheese mixture. Cover and cook on low for 4 to 6 hours.

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