This delicious Spinach Lasagna recipe is filled with healthy, seasonal vegetables layered with lasagna noodles and a luscious Spinach Sauce. Keep it vegetarian, or add chicken! Video instructions.

A delicious recipe for Spinach Lasagna filled with savory spinach and your choice of veggies and layered with a luscious Basil Spinach Sauce. Keep it vegetarian, or add chicken.

This Spinach Lasagna recipe is full of so much flavor. I can hardly wait for you to try it! Basil and spinach are blended into a creamy, luscious sauce, and the filling is a highly customizable mix of veggies. Today, we’ve used red bell pepper, corn, and wilted spinach- but mushrooms or other veggies would be a great substitute in winter! Add chicken if you like, or keep it vegetarian. Vegans can easily adapt this recipe- see recipe notes!

A delicious recipe for Spinach Lasagna filled with savory spinach and your choice of veggies and layered with a luscious Basil Spinach Sauce. Keep it vegetarian, or add chicken.

Why you’ll love this!

  • This lasagna is not tomato-based! Great for those who can’t tolerate tomatoes’ acidity or are allergic to tomatoes.
  • The filling is entirely adaptable. Use what veggies you like- summer veggies like you see here or in winter, try mushrooms. Add chicken, or make it vegan.
  • The Spinach sauce is to die for. You’ll want to drink it! It’s low in calories, and even though I use cheese in the recipe, I keep the sauce vegan with soy milk.

Spinach Lasagna Ingredients

Spinach lasagna ingredeints.

Ingredient Notes

  • Lasagna Noodles: use fresh noodles, par-cooked lasagna noodles to al dente, or use no-boil lasagna noodles.
  • Veggies: Fresh or frozen spinach, corn, bell pepper, mushrooms, zucchini, etc.
  • Cheeses: Shredded mozzarella cheese, full-fat ricotta (or cottage cheese), and pecorino or parmesan cheese ( or use vegan ricotta and vegan cheese)
  • Fresh Basil: You’ll need 2 cups for the sauce.
  • Milk- plant-based or real milk. I used soy milk.
  • Garlic and Onion – fresh is best.
  • Options: Add shredded chicken for more protein, or make it vegan with vegan ricotta and vegan cheese!

How to make Spinach Lasagna (steP-by-step)

Step one: Make the filling. Saute the onion and garlic, add the bell pepper and corn ( or other vegetables) in a large skillet, then wilt the mound of spinach. Let this cool. Mix with ricotta and cheese. Add the lemon zest. This could be made ahead.

Step two: Make the Spinach Basil Sauce. Place basil, spinach, milk, garlic, salt, and flour in a blender and blend until smooth.

Gradually stream in the olive oil while blending. Heat in a saucepan just to a simmer to thicken the sauce. Taste and adjust the salt and pepper. Set this aside. This can be made ahead!

Step three. Assemble the lasagna. Grease a 9×13-inch baking dish. Spread a thin layer of Spinach Basil Sauce on the bottom. Add three lasagna noodles. Spread with a little more sauce, and half of the filling.

Add the second layer of lasagna noodles, cover with a little sauce, add the remaining filling. Top with the third and final layer of lasagna noodles. Sprinkle with the remaining cheese. Cover with parchment and tightly with foil. Save any extra sauce for touch-ups after it’s baked.

Step four: Bake! Bake covered for 50 minutes at 400F. Uncover, and continue baking 5-10 minutes until melty and golden. Use the leftover sauce to touch up any edges that have darkened too much.

baked lasagna right out of the oven.

Garnish with basil ribbons and chili flakes. Cut into 8, 9 or 12 pieces.

Lasagna Faqs

Can lasagna be made ahead?

Lasagna is perfect for making ahead! Assemble and refrigerate for up to 3 days, then bring to room temp before baking. If baing from cold, add 15-20 minutes to baking time.

Is lasagna better with ricotta cheese or cottage cheese?

This is a personal preference. Cottage cheese is higher in protein and has a saltier flavor. Ricotta is traditional in classic Italian cooking.

Should you add an egg to the ricotta cheese?

Adding an egg to the ricotta cheese will add moisture, richness, structure and body to the filling, a nice addition, but not imperative.

Can this be made vegan?

Yes, make our tofu ricotta cheese, and use vegan cheese!

Can lasagna be frozen?

Lasagna is one of the best meals to freeze. Wrap tightly and freeze for up to 6 months. Thaw overnight in the fridge and bake as directed below.

What is better, fresh or frozen spinach?

In spinach lasagna, use fresh spinach to get that bright green color for the sauce. In the filling, you can use either fresh or frozen.

Why is my lasagna watery?

After wilting the fresh spinach, this releases water. This must either be cooked off, or drained out to prevent the filling from becoming watery.

A delicious recipe for Spinach Lasagna filled with savory spinach and your choice of veggies and layered with a luscious Basil Spinach Sauce. Keep it vegetarian, or add chicken.

More recipes you’ll like!

Watch How to make Spinach Lasagna (Video)

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Spinach Lasagna Recipe (Video)

  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 45
  • Cook Time: 55
  • Total Time: 1 hour 40 minutes
  • Yield: 9 1x
  • Category: main, pasta, casserole
  • Method: baked
  • Cuisine: Italian
  • Diet: Vegetarian

Description

A delicious recipe for Spinach Lasagna filled with savory spinach and your choice of veggies layered with a luscious Basil Spinach Sauce. Keep it vegetarian, or add chicken.


Ingredients

Units Scale

Lasagna Filling:

  • 12 tablespoons olive oil
  • one onion, diced
  • 4 garlic cloves
  • 1 red bell pepper (see notes for alternatives)
  • 1 1/2 cups corn or mushrooms (see notes for other options)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • optional: 1/4 teaspoon chili flakes
  • 1 tablespoon fresh oregano, or teaspoon dried Italian seasoning, or oregano
  • 1 lb fresh spinach, chopped (minus 1 ounce or 1 cup for sauce). See notes for frozen.
  • 1 tablespoon lemon zest

Basil Spinach Sauce

  • 2ounce fresh basil leaves (2 cup packed)
  • 1ounce baby spinach (1 cup, packed)
  • 1 3/4 cups milk (soy milk, whole milk, nut milk)
  • 1/2 teaspoon salt, more to taste
  • 1/2 teaspoon pepper
  • 2 fat garlic cloves
  • 1 tablespoon flour or cornstarch
  • 2 tablespoons olive oil

Ricotta Mixture

  • 2 cups whole milk ricotta, or sub cottage cheese
  • 1 egg, optional

————-

  • 9 Lasagna noodles (3 layers) use fresh noodles, no-boil lasagna noodles, or cook lasagna noodles til al dente
  • 2 1/2 cups mozzarella, shredded
  • 1/4 cup pecorino or parmesan, plus 2 tablespoons
  • Garnish: fresh basil ribbons and chili flakes.

Instructions

  1. Preheat oven to 400F
  2. Make the filling. In an extra large saute pan, heat oil over medium-high heat. Add onion, garlic and bell pepper and cook for 3-4 minutes, stirring, lower heat to medium. Add corn ( or mushrooms), salt, pepper, optional chili flakes and oregano. Saute 2-3 more minutes until the onion is tender. Add the chopped spinach, lower heat, and stir, letting the spinach wilt. Stir until all the spinach is all wilted and it is well combined.
  3. Stir in the lemon zest, taste, adjust the salt, turn off the heat. (You’ll need at least 4 cups; more is good.) Drain any excess liquid from the filling (especially if using zucchini or frozen spinach). 
  4. Make the sauce:  Place the basil, spinach, milk, salt, pepper, garlic cloves, and flour (or cornstarch) in the blender. ** Leave out the oil. Blend until completely smooth and there are no specs of basil. Add a teaspoon of oil, blend for 10 seconds, and while the blender is going, slowly stream in the remaining oil to emulsify the sauce. Blend for 15 more seconds on med-high. Place the Spinach Basil Sauce in a medium saucepan or medium pot, and whisk over medium heat just until it comes to a simmer; this will thicken it. Turn the heat off.  
  5. In a large bowl, mix the ricotta with the egg. Fold in the cooled veggie filling. Stir in 2 cups mozzarella and 1/4 cup pecorino. Save the remaining cheese for the top. If not using pecorino, I would add another pinch of salt. 
  6. Assemble: Grease a 9×13-inch baking dish. Spoon 1/2 cup sauce over the bottom to lightly cover. Place the lasagna noodles over the sauce. Spread half of the veggie/ricotta filling mixture overtop. Spoon a 1/4- 1/2 cup of the spinach basil sauce overtop. Add the second layer of lasagna noodles.  Add the remaining filling. Spoon a little sauce over the top. Add the third and final layer of lasagna noodles,  top with the remaining Spinach Basil Sauce- saving any extra for touch-up at the end. If there is room at the top of the baking dish sprinkle with the remaining 1/2 cup mozzarella and 2 tablespoons pecorino (if not, add when you remove the foil for final baking). Cover with a layer of parchment, then wrap VERY tightly with foil.  ***You need to create a seal when using no-boil noodles so they cook through and the steam can’t leave – otherwise, lasagna will be dry and uncooked. So use a couple of layers if need be. And you really don’t want the foil touching the lasagna.  
  7. No boil Noodles: Use the manufacturer’s direction on the lasagna noodle package. Or bake at 400F for 40-50 minutes, covered very tightly with parchment and foil (until noodles are tender) uncover, and bake 10 more.
  8. Fresh noodles and par-cooked noodles: bake for 35- 40 minutes, uncover, then bake 10 more mins. You can also bake at a lower temp: 350F for 45 minutes, uncover, 15 more. 

Notes

Filling Variations: Feel free to add a little heat to this! A diced poblano in the filling is nice.  Swap out bell pepper or corn with mushrooms, or zucchini or more spinach.  Or add 1-2 cups of cooked shredded chicken to the filling.  Be sure filling is not watery- drain. 

An All Spinach filling: use two pounds of fresh chopped spinach or frozen spinach.

If using no-boil noodles-  add the 1/2 cup sauce between the layers. If using parboiled or fresh pasta noodles use 1/4 cup; you’ll have some extra, for touching up. 

Nutrition

  • Serving Size:
  • Calories: 395
  • Sugar: 5.3 g
  • Sodium: 567.4 mg
  • Fat: 18.4 g
  • Saturated Fat: 8.4 g
  • Carbohydrates: 38.1 g
  • Fiber: 5.4 g
  • Protein: 19.9 g
  • Cholesterol: 64.5 mg

Keywords: spinach lasagna, spinach lasagna recipe, best spinach lasagna, lasagna no boil noodles, vegetarian spinach lasagna, vegetarian lasagna, lasagna no meat

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Comments

  1. I’m wondering whether you think this recipe could be done in a slow cooker…? I’m considering taking it to an event where there are no ovens but there are power outlets. And if so, would you have an idea as to how long it might take to cook that way?

    1. Hi Rennie, I have never cooked lasagna in a slow cooker, so I don’t feel confident in advising. Has anyone else out there tried this?

  2. This Lasagna was a big hit for Christmas this year! I used no boil noodles and assembled it the night before which was convenient. I made one change and used marinara for the bottom layer and the spinach basil sauce for the rest. I spooned dabs of marinara on top for contrast, it was beautiful and delicious!

  3. This recipe is fantastic. I pave made it several times, varying the filling a bit each time depending on what I had on hand. Everyone loves in, and I’ve forwarded the recipe to friends. It’s a winner!

    1. Hey Lisa, do mean roasted cubes? or like a puree ( like our Butternut Squash Lasagna) ?

  4. Loved this recipe, I will definitely make it again, it is a good base recipe for Vegetable Lasagna. I use whatever Vegetable are in season and/or what I have on hand. I used Spinach, Mushrooms, and herbs in this one. Would like to try your recommendations and use a squash next time. Also have made your Butternut Squash Lasagna, 5-stars for sure, will make again. I love all your recipes and keep discovering new ones to try.You have become one of my favorite chefs to follow!

  5. Surprisingly delicious!!! Not surprising—because feasting at home recipes are always amazing. But while cooking this, I thought it was A LOT of spinach and would taste too earthy or healthy! But the finished product was incredible. Such a unique spin on lasagna.

  6. This is sooooo good! A family favorite. I made it once the day of and once made ahead, baked and then frozen. I defrosted it in the fridge over night and heated it up in the oven. Just as good! Just as popular! Thanks, Sylvia!

  7. We made these last night and they are so good! This will be a new go to meal for us. They are vibrant, fresh, and comforting. I also love how unique they are-we don’t have anything similar to this in our go to recipes yet and I never would have thought to put all of these ingredients together for a lasagna. I added just a tiny squeeze of lemon to the sauce to make it a little brighter but otherwise followed the recipe exactly. Will definitely prepare some steps ahead of time next time, as suggested in the comments, because it was a little more involved & time consuming but well worth the effort.

  8. I made this with Swiss chard instead of spinach, since my garden is overflowing right now. It was delicious! My son was skeptical, but he loved it 🙂

  9. I made this a couple days ahead of when I needed it and kept it in the fridge. I used spinach, mushrooms and corn. Also, instead of one large pan I used two 8×8 pans and maybe this is where it went wrong. The first pan I followed the cooking directions and cooked it for 50 min at 400 degrees. The result was dry sauce and leathery noodles-not good!
    For the second pan the next day I followed the directions on the package of the no-boil lasagna noodles instead, which advised cooking for 25 min at 350 degrees. I also added maybe 1/3 c of broth to the pan for more moisture. And it came out perfectly, ooey gooey with cheese and vegetables. The basil sauce is really tasty!

    1. Thanks, Penelope- Glad you liked the flavors. You are right, I do think the smaller pan would need less time. But I believe following the directions on the no-boil noodles is always the best bet. They differ so greatly in thickness- it’s hard to generalize.

  10. This was delicious! It felt like quite a lot of work, but a great result. The basil sauce gives it such a fresh flavor. And it was nice balance of being really cheesy, but not too heavy.

    1. I’m glad you gave it a go- yes, a few steps, but most are quick, and many can be made ahead. Sometimes I’ll make recipes in stages too- like make the sauce one day, the filling the next, assemble the next.

  11. Absolutely delicious. The filling variation suggestions makes this a summer cook’s dream. Used dandelion greens, garlic scapes and broccoli from my CSA, and mushrooms from the fridge. Thank you for all of your recipes, they are tasty, healthy, and adaptable.

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