spinach lasagna

<p>This Skinny Spinach Lasagna has thick layers of sauce, noodles, ricotta, spinach, and Mozzarella - queue the mouth watering!</p>

Skinny Spinach Lasagna

butter

garlic

thyme

spinach

ricotta cheese

salt

nutmeg

lemon juice (optional, to taste)

no-boil lasagna noodles

spaghetti

mozzarella cheese

Melt the butter in a large skillet over medium heat. Add the garlic and thyme; saute for 2-3 minutes. Add the spinach; saute until just barely wilted, about 2 minutes. Remove from heat.

In a large bowl, combine the ricotta, egg, salt, nutmeg, and a squeeze of lemon juice. Add the spinach and stir to combine. Transfer some of the mixture to a food processor and pulse a few times to break up some of the spinach pieces (totally optional, but makes for a really nice texture).

Preheat the oven to 375 degrees. Spread a little bit of tomato sauce in the bottom of a 9&#215;13 pan. Layer with 3 lasagna noodles, 1/3 of the spinach mixture, 1/4 of the tomato sauce, and 1/4 of the cheese. Repeat and pour 1/2 cup water over the two layers. Repeat once more, ending with noodles, sauce, and cheese. Pour 1/2 cup water over the whole thing again and cover tightly with oiled foil.

Bake for 30-40 minutes; when the liquid is bubbling and the noodles have softened, remove the foil and bake uncovered for 10 more minutes. Let stand for 10-15 minutes before serving so that the lasagna noodles can soak up all the extra moisture.

We aren't big TV watchers and had the same dilemma!! We finally got one, but only watch a few Netflix shows. We love White Color! This lasagna is gorgeous Lindsay - love that you've made is skinny and packed it with spinach!

I own ALL 7 seasons of The West Wing. I used to watch it over and over and over !! When you are finished with that make SURE you get " The Newsroom' . IT was on HBO. Only 3 seasons but it was written and produced by the genius Aaron Sorkin who also wrote The West Wing. Watching that AND having this delicious lasagna ??? Priceless !

I am not a huge TV watcher at all, but the hubby is! I do not think he would know what to do without it - so sad. 

Just give me three hours a week to watch The Walking Dead, The Following, and The Good Wife. That's it. 

By the way, Lindsay ... this looks awesome and looks like it is weight watchers friendly, only 7 points - yum!

https://www.youtube.com/watch?v=u-QrF6rrd4U

This Skinny Spinach Lasagna has thick layers of sauce, noodles, ricotta, spinach, and Mozzarella - with just 250 calories per serving.

Full recipe: http://pinchofyum.com/skinny-spinach-lasagna

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Marinara Sauce: http://amzn.to/2pE2Egs

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This Skinny Spinach Lasagna has thick layers of sauce, noodles, ricotta, spinach, and Mozzarella - queue the mouth watering!

This Spinach Lasagna from Delish.com will be the best veggie lasagna of your life. 

Spinach Lasagna

lasagna noodles

onion,

garlic,

kosher salt

black pepper

oregano

spinach,

ricotta

c. Parmesan

cinnamon

mozzarella

c. marinara

parsley,

I would absolutely have taken out the cinnamon, it ruined it for me and was definitely noticeable.  Wish I would have read the other comments before making.  Also I would prefer fresh over frozen spinach.

I liked the cinnamon just fine. If you are going to sub or add nutmeg I would cut it to 1/8 tsp

This recipe is fabulous! Every time I’ve made it is has come out perfectly, cinnamon included, and I followed the recipe. Use what you wish, it is delicious!!!

Great recipe, really easy to make. I didn't add as much cinnamon that it called for - the small amount added the smallest hint of warmness this recipe really does benefit from.

The cinnamon was definitely not a good addition & it seemed to dry. More sauce would have kept the pan moist.

Combining this (without cinnamon) with a spinach lasagne recipe from my mother in law for tonight's dinner.  I already know it will be delish!!

Excellent I've never thought of putting cinnamon in but it added that extra kick my daughter said its 500 times better than Amy's frozen store bought ones!

I don’t  think that you need Cinnamon because it tastes great without it.

hey pro tip add more liquid if your making this w fresh spinach. also dont add cinnamon. i dont care how traditional it is. it sucks.

So good!  The meat lasagna was passed over repeatedly for this one.  I used two cups of fresh spinach and it was delicious!

This spinach lasagna is layers of noodles, sauteed spinach, marinara sauce and three different kinds of cheese, all baked to golden brown perfection. A hearty vegetarian main course option that&#x27;s perfect for feeding a large group.

spinach leaves

eggs

Parmesan cheese

pepper (plus more to taste)

Italian seasoning

marinara sauce

cooking spray

parsley

Melt the butter in a large pan over medium high heat. Add as much spinach as will fit in the pan and cook until it wilts. Continue adding handfuls of spinach to the pan until it&#x27;s all wilted. Season with salt and pepper to taste.

Let the spinach cool slightly, then squeeze the excess water out of the spinach. Coarsely chop the spinach.

Place the spinach, ricotta, eggs, Parmesan, 1 cup mozzarella, salt, pepper and Italian seasoning in a large bowl. Stir to combine.

For the filling

Cook the lasagna noodles according to package directions.

Preheat the oven to 375 degrees F. Coat a 9&quot;x13&quot; pan with cooking spray.

Spread a small amount of sauce on the bottom of the pan. Add a layer of noodles, then spread 1/3 of the cheese mixture over the noodles.

Top the cheese mixture with 1/3 of the marinara sauce.

Repeat the layers, ending with the marinara sauce.

Cover the lasagna with foil, then bake for 45 minutes.

Uncover the lasagna, then add the remaining 2 cups of mozzarella cheese. Bake for an additional 15 minutes or until cheese is melted and browned.

Sprinkle lasagna with parsley. Let stand for 5-10 minutes, then cut into slices and serve.

For assembly

This homemade Spinach Lasagna is cheesy &amp; budget-friendly, it&#039;s the perfect dish to feed a crowd!

Easy Spinach Lasagna

olive oil

onion

garlic (minced)

pasta sauce

spinach (thawed)

mozzarella cheese (shredded, divided)

parmesan cheese (shredded, divided)

Preheat oven to 350°F. Line a 9x13 pan with Reynolds Wrap® Heavy Duty Foil.

Place lasagna noodles in a pan and cover with boiling water for 15 minutes. Rinse with cold water and dab dry.

Meanwhile, heat olive oil over medium heat in a large skillet. Add onion and garlic and cook until tender, about 5 minutes. Add pasta sauce and Italian seasoning. Simmer 5 minutes more or until slightly thickened.

While sauce is simmering, squeeze spinach to remove moisture. Combine with ricotta cheese, 2 ½ cups mozzarella cheese, ¼ cup parmesan cheese, egg, and fresh parsley. Mix well.

Place 1 cup of sauce in the bottom of the prepared pan.

Layer with 3 lasagna noodles. Add ½ of the spinach and cheese mixture and ⅓ of the sauce.

Add 3 more lasagna noodles, remaining ½ of the spinach and cheese mixture, and ⅓ of the sauce. Top with the last 3 noodles and the remaining sauce.

Cover with Reynolds Wrap® Heavy Duty Foil to ensure it is well sealed and bake 45 minutes. Remove foil, top with remaining mozzarella and parmesan cheese. Bake an additional 15-20 minutes or until browned.

Cool 20 minutes before cutting.

https://content.jwplatform.com/videos/DjYkf1gK.mp4

This tasty Spinach Lasagna is an easy recipe and jam-packed with spinach & three kinds of cheese!
Layers and layers of pasta, sauce, cheese & spinach, this dish can be made ahead of time, freezes and reheats well and everyone loves it.

Saucy sugo al pomodoro, creamy cheesy, earthy spinach, and tasty basil lasagna! A mouthful of savory and delicious goodness. This recipe highlights simple fresh ingredients as traditional Italian recipes commonly do.

Authentic Spinach and Ricotta Lasagna

pasta

extra virgin olive oil

Cups (1 1/2 pounds fresh) spinach, cooked (steamed

oz (2 LB) cups whole milk ricotta

tsp fresh ground nutmeg (optional)

mozzarella cheese (extra for top)

(extra

basil leaves, torn with hands

Salt and black pepper

Make a batch of the Sugo al Pomodoro (tomato sauce). Set aside.

Steam or saute spinach and remove liquid. Cool completely. Cut to create small pieces. 

Mix the ricotta, egg, parmigiano, nutmeg (if using) and basil in a large bowl until combined.  Once spinach is cooled, combine with ricotta mixture. 

Bring a large pot of salted water to a boil. (skip steps 5-6  if using no boil noodles)

Cook the noodles (6 at a time for dried pasta) until they are tender but still underdone (they will finish cooking as the lasagna bakes). Set aside in a bowl of cold water until ready to use. This will prevent pasta from sticking.  

Grease a 9X13 rectangular baking dish with the olive oil, add a large dollop of tomato sauce and spread it around the bottom of the pan. Put a layer of pasta (use 4-5 depending on size) in the dish (you may need to cut any excess to make them fit) top with a layer of tomato sauce, one-third of the spinach and ricotta mixture, and one-third of the grated mozzarella (use your fingers to spread it evenly). Season with salt and pepper if desired.

Repeat the layers three times. For the top, cover with extra cheese.

The lasagna may be made ahead to this point, wrapped tightly and refrigerated for up to a day or frozen. 

Bake until the lasagna is bubbling and the cheese is melted and lightly browned on top, about 35 minutes. Remove from the oven and let rest a few minutes before serving, or cool completely, cover well, and refrigerate for up to 3 days, or freeze.

We LOVE this Lasagna!  It has become my go to party entree because everyone loves it! I always double the recipe so I can freeze one for later and it tastes just as good from the freezer.  We make meals from Elena weekly because she has a perfect balance of simplicity that somehow brings out the best flavors and her care to the details of time, order and little tricks make her simple recipes taste like they came straight from Italy.

Lasagna has always intimidated me but this recipe looked too good not to try. I have made it multiple times now and every time it is a hit! I love all the tips and tricks along the way and I can even get my boyfriends little girl to eat it, spinach and all!!

I'm not going to lie, I am not a lasagna fan usually.  But I gave it a try and I became obsessed!  I may have made it once a week for a month.  So delicious!

This is the most authentic spinach and ricotta lasagna recipe. It is easy to make, light and still filling. The kids love it too.

I love lasagna and this is the best lasagna recipe I’ve come across!

This recipe is fresh and comforting all in one! Easy to make!

First recipe of yours I’ve tried.  We love lasagna but have never made it without meat.  We loved this !   I used frozen spinach and it was delish !!! Thanks for a keeper lasagna recipe !

So yummy!  I made this for my husband on Father’s Day and he loved it.  The  family of four devoured the whole pan.

I made this last night, it was beautiful, easy and best-tasting lasagna i've ever had. used no-boil noodles and the tip for adding extra water to the sauce was great, also made my own tomato sauce like your recipe said. I used fresh spinach and added as a layer instead of cooking and adding to the ricotta.  i do recommend baking for an hour on 350 instead if you can. thank you for the recipe!

Thank you for this recipe as I had the ingredients in the house and the dish came out well.  I appreciate the instructions using no boil lasagna noodles.

First time I ever made lasagna, and this recipe couldn’t be easier! The taste of each element was so so good, especially the tomato marinara. It truly does make a difference when you choose the better variety of canned tomatoes.
Definitely a new favourite recipe for me, and will keep coming back to this one again and again

Spinach Lasagna 

onion, diced

garlic, minced

oz frozen spinach, fully

parmesan cheese

Put lasagna noodles in a large baking dish and pour boiling water over the top until they’re submerged. Let soak for 15 minutes, then rinse with cold water and set aside.

As noodles soak, add olive oil to a large pot over medium heat. Add the diced onion and garlic and cook until fragrant, about 4-5 minutes. Pour in the pasta sauce, then add the Italian seasoning. Continue simmering for 5-6 minutes until the sauce has slightly reduced.

In a medium-sized bowl, add the drained spinach, ricotta, 2 cups mozzarella, ½ cup parmesan, egg, and salt. Stir until fully combined.

For assembly: Spread a thin layer of sauce across the bottom of a 9x13 baking dish.

Arrange 3 noodles across the sauce and then top with ⅓ of the cheese mixture, followed by another thin layer of sauce.

Place 3 more noodles on top and repeat the process of layering the cheese and sauce, finishing with a layer of noodles and then sauce on the very top.

Tightly cover the dish with foil and bake for 45 minutes.

emove from over and remove foil. Sprinkle the remaining cheese on top and bake for an additional 15-20 minutes or until cheese is bubbling and starting to turn golden brown.

Allow lasagna to cool for 10-15 minutes before slicing.

With multiple layers of perfectly al dente pasta, a creamy, veggie-filled stuffing, loads of melty cheese, and a bright tomato sauce, this Vegetarian Lasagna or Mushroom Spinach Lasagna is a vegetarian food-lover&#39;s dream.

Vegetarian Lasagna Recipe | Mushroom Spinach Lasagna

spinach (- chopped

white button mushrooms

onion (- small-sized, finely chopped)

dry oregano

basil leaves (chopped or 1 teaspoon dry basil)

nutmeg (or grated nutmeg)

light cream (25% to 35% fat

mozzarella cheese cheese

lasagna

First rinse and chop the spinach leaves. Also rinse the button mushrooms and slice or chop them.You will need 2 cups of chopped spinach leaves and 2 cups chopped mushrooms.

Then heat 1 tablespoon butter and 1 tablespoon olive oil in a saucepan or frying pan.

Add finely chopped onions and finely chopped garlic. On medium-low to medium heat, stir and sauté for about 2 to 3 minutes or till the onions turn translucent.

Add the chopped mushrooms. Stir and mix again. Sauté mushrooms on a medium-low to medium heat.

While sauteing first the mushrooms will release water.

Continue to stir &amp; saute till the water dries up and the mushrooms get slight golden from the edges.

Then add the chopped spinach. Saute till the spinach softens and wilts.

Add fresh cream, chopped basil leaves, dry oregano, a pinch of nutmeg powder, freshly crushed black pepper and salt as required.

At this point, you can use herbs and seasonings of your choice. You can also use dried basil instead of fresh basil.

Mix very well and switch off the heat. Keep the creamy mushroom spinach stuffing aside.

Preparing mushroom and spinach stuffing

Now boil enough water in a pan or pot.&nbsp;

When the water comes to a vigorous boil, add the lasagna sheets and cook them till they are al dente - meaning cooked but still they have a bite to them. This will take about 7 to 8 minutes on high heat.

Drain all of the water and place them separately without touching each other on a tray. You can spread some olive oil on them.

Cooking lasagna

Before assembling, preheat oven at 180 degrees Celsius/350 degrees Fahrenheit for 10 minutes.

In a baking pan or casserole, spread 1 to 2 tablespoons of tomato puree. You can also use your preferred tomato sauce or tomato ketchup.

If using tomato ketchup the lasagna will have a sweet taste, which goes well with kids.

To make the tomato puree, blanch one medium to large tomato in hot water for 10 to 15 minutes. Peel and then puree it in a blender or mixer.

Now spread one lasagna sheet. Depending on the type and size of the pan, you will have to slice or cut the sheets to accommodate them in the pan.

Spread ¼ portion of the mushroom spinach sauce filling evenly.

Sprinkle with 2 to 3 tablespoons of grated or shredded mozzarella cheese or as needed.

Place another sheet of lasagna. Spread 1 to 2 tablespoons of tomato puree/sauce/ketchup on it

Then top with ¼ portion of the spinach mushroom filling. Then add 1 to 2 to 3 tablespoons of the grated cheese or as required.

Repeat again with the same layers as above till you come to the last layer. Just spread the tomato puree on the last layer and finish off with the remaining grated cheese.

Bake spinach mushroom lasagna in a preheated oven for 180 degrees C/356 degrees F for 15 to 20 minutes or till the cheese melts or gets golden.

Allow to rest for 15 to 20 minutes and then serve Vegetarian Lasagna hot or warm.

Assembling and baking vegetarian lasagna

This Italian classic is savory and delicious! Layers of tomato sauce, spinach, cheese and tender noodles, this healthy vegetarian dinner will have the whole family wanting more.

lasagna pasta

Italian Tomato Sauce (homemade or store bought)

oz whole milk ricotta

mozzarella cheese (coarsely grated)

Parmesan (grated)

basil leaves (shredded)

Preheat the oven to 400°F.

Add the spinach to a pan over medium heat and saute until wilted and tender. Drain off any liquid and set aside.

In a large bowl combine the ricotta cheese, egg, parmesan, nutmeg, basil, and cooled spinach.

Add the lasagna noodles to a pot of boiling salted water and cook until softened but still very al dente. They will finish cooking in the oven. Place cooked noodles in a bowl of cold water to prevent sticking.

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Top 10 spinach lasagna recipes from across the web

The most viewed spinach lasagna recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Skinny Spinach Lasagna

Skinny Spinach Lasagna

Spinach Lasagna

Spinach Lasagna

Easy Spinach Lasagna

Authentic Spinach and Ricotta Lasag...

Authentic Spinach and Ricotta Lasag...

Spinach Lasagna

Vegetarian Lasagna Recipe | Mushroo...

Spinach Lasagna

The most viewed spinach lasagna recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine