Receta Spinach Lasagna Recipe
This spinach lasagna is the one of the best things we ate in January, which is saying a lot since meat, sausage and bacon are nowhere to be found. Instead, there’s an abundance of fresh spinach, flavorful mushrooms, light tomato sauce and a variety of cheeses.
How We Make Our Spinach Lasagna Recipe
To keep things easy, we take advantage of no-boil lasagna noodles. We were skeptical at first, but after reading comments from other lasagna recipes we’ve shared in the past praising them, we decided to give them a try. The results were great. Things went so much quicker and we actually found we preferred the lighter texture of the no-boil noodles to the more traditional boil-then-use variety. We’re sold.
Check out other lasagna recipes from us: Try our Meaty Lasagna Recipe with Sausage and Beef or our Vegetable Lasagna with zucchini and roasted red peppers.
Making the lasagna is pretty simple. We cook onions and mushrooms until lightly browned around the edges then add garlic and mounds of fresh spinach leaves. Once the spinach wilts down we layer the vegetables with lasagna noodles, marinara sauce and lots of cheeses.
After some time in the oven, our spinach lasagna has just the right amount of sauce, lots of vegetables all with a layer of lightly browned and bubbling cheese on top. It’s seriously good.
You May Also Like
For more inspiration, take a look at this highly rated Spinach Lasagna Recipe from All Recipes or this Easy Spinach Lasagna Recipe from Chow. For something a little different, you could try these Spinach Lasagna Roll Ups from Budget Bytes.
Or, try these recipes from us:
Spinach Lasagna Recipe
Total time
1 hour 10 minutes
An abundance of fresh spinach, flavorful mushrooms, light tomato sauce and a variety of cheeses makes for a seriously delicious lasagna. This keeps incredibly well – it might even be better the next day. To keep things easy, we take advantage of no-boil lasagna noodles. While we were skeptical to use them at first, we’ve fallen in love with the ease and final texture of the noodles.
You Will Need
- 2 tablespoons olive oil
- 1 medium onion (70 grams or 3/4 cup), finely diced
- 2 1/2 cups chopped cremini mushrooms (8 ounces or 225 grams)
- 1 garlic clove, minced
- 12 ounces (340 grams or two 6-ounce bags) fresh spinach leaves, rinsed
- 3/4 teaspoon kosher salt, or to taste
- 2 cups (425 grams or 15-ounce container) ricotta cheese, can substitute cottage cheese
- 2 large eggs, beaten
- 1/4 teaspoon freshly ground black pepper
- 3 cups (680 grams or 24-ounce jar) marinara sauce, see our homemade marinara sauce recipe
- 12 no-boil lasagna noodles (or use regular lasagna noodles that have been cooked)
- 1 cup (3 ounces or 85 grams) grated parmesan cheese
- 2 cups (8 ounces or 225 grams) shredded mozzarella cheese
Directions
Heat oven to 350º F. Lightly oil a 13-inch by 9-inch baking dish.
Cook Vegetables: Heat olive oil in a large deep skillet over medium heat. Add onions and mushrooms and cook, stirring occasionally until onions become translucent, about 10 minutes.
Add the garlic, spinach leaves and a 1/4 teaspoon of salt. Cook, stirring as needed, until the spinach is bright green and wilted. (Don’t worry about the amount of spinach, it may look like a lot now, but as it cooks, it wilts down considerably. Depending on the size of your skillet, you may want to add the spinach in batches).
Prepare Cheese Filling: Combine ricotta cheese (or cottage cheese), eggs, a 1/2 teaspoon of salt and the pepper in a medium bowl. Stir until well blended.
Assemble Lasagna: Spread 1 cup of marinara sauce over the bottom of the baking dish. Arrange three noodles lengthwise and side-by-side to cover the bottom.
Spread half of the ricotta cheese mixture over the noodles. Sprinkle with a third of the parmesan cheese and a third of the mozzarella cheese. Add half of the spinach mixture and dollop about a 1/2 cup of marinara sauce over the spinach.
Add a second layer of noodles then repeat with remaining cheese, spinach and another 1/2 cup of sauce. Finish with a third layer of noodles and top with remaining sauce, parmesan cheese and mozzarella cheese.
Bake Lasagna: Loosely cover lasagna with aluminum foil and bake 30 minutes, uncover then bake an additional 10 to 15 minutes until cheese is bubbly and browned around the edges. For a cheesy golden brown top, slide the lasagna uncovered, under the broiler for 1 to 2 minutes.
Notes and Tips
Cremini mushrooms: You’ll find “baby bella” or cremini mushrooms sold next to white button mushrooms. They are usually a little more expensive, but are so worth it when it comes to flavor. If you can’t find them, consider chopping up a couple portobello mushrooms, use a combination of exotic mushrooms or use button mushrooms.
Fresh vs. Frozen Spinach: We really love using fresh spinach for this, but you could substitute with frozen. To do this, defrost one 10-ounce package of frozen spinach then squeeze it dry and use in our recipe above in place of the fresh leaves.
About the Salt: We use kosher salt. If you don’t have it on hand, keep this in mind: 1 teaspoon fine sea or table salt = about 1 1/4 teaspoons kosher salt.
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About the Author
Adam
I'm Adam Gallagher and alongside my wife, Joanne, I photograph and share favorite recipes from our kitchen. Sharing our recipes began as a hobby, turned into a dream and now has become our business. I just love that.
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