Spinach Lasagna

Spinach Lasagna


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This spinach lasagna is a great vegetarian recipe with wonderful Italian flavors. It’s a fantastic baked pasta that you can feel great making and serving!

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Time needed

25 min preparation + 45 min cooking

Serving Size / Yield

12 servings


  • 12 uncooked lasagna noodles
  • 2 packages (10 oz. each) frozen chopped spinach, thawed and squeezed dry
  • 2 cartons (15 oz. each) ricotta cheese
  • 1 egg
  • 1 egg white
  • 1 C. grated Parmesan cheese, divided
  • 1 garlic clove, minced
  • 1 tsp. dried basil
  • 1/2 tsp. pepper
  • 1/4 tsp. ground nutmeg
  • 3 C. (12 oz.) mozzarella cheese, shredded
  • 2 cans (15 oz. each) tomato sauce

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Cook noodles according to package directions. Rinse in cold water. Drain well. In a large bowl, combine the spinach, ricotta cheese, egg, egg white, 1/4 C. Parmesan cheese, garlic, basil, pepper and nutmeg. Combine mozzarella cheese and remaining Parmesan cheese. In a 13-in. x 9-in. baking dish coated with cooking spray, layer three noodles, 3/4 C. tomato sauce, 1 C. spinach mixture and 3/4 C. cheese mixture. Repeat layers three times. Bake, uncovered, at 375° for 45 to 50 minutes until bubbly. Let stand for 10 to 15 minutes before cutting.

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