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Spinach Lasagna Recipe (Video)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 8 reviews
  • 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