This Easy Spinach Lasagna has been my go-to lasagna for years. Who knew my picky, veggie hating daughter would adore this jazzed-up version?!
Easy Spinach Lasagna
I caught an episode of Cook’s Country TV one Saturday when they featured this Spinach Lasagna. Knowing any sort of spinach pasta would be a huge hit with my daughter, I printed off this easy spinach lasagna recipe while it was still available on-line.
To make the resident carnivore happy, I tweaked the recipe by sauteing some mild Italian sausages and added slices to half the tomato sauce. It uses no-boil pasta, so that decreases the dishes by at least one pot. But the food processor is needed to finely chop the spinach and mix some of it with the ricotta. Still, even with the usual array of dirty dishes, it was worth it for a dinner that all 3 of us enjoyed.
Tips for Making this Easy Spinach Lasagna
- This lasagna can easily be made vegetarian by leaving out the sausage. It’s hearty enough to stand on its own.
- Look for No-Boil lasagna noodles and that saves you the step and the pan needed to make traditional pasta.
- Though you have to break out your food processor, it’s used twice. Once for chopping the spinach and again for mixing part of the spinach with the ricotta, etc.
- Grease one side of your foil so that the cheese will not stick as the lasagna cooks. I love non-stick foil as it saves a step, but spraying Pam on regular foil works well, too.
If you’re looking for a couple of shortcuts, try this Easy Sausage and Mushroom Lasagna. These Lasagna Rolls with prosciutto is pretty terrific, too. For a classic lasagna with bolognese sauce, try this World’s Best Lasagna!
- 3 10-ounce packages frozen chopped spinach
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 5 garlic cloves, minced
- 1/8 teaspoon crushed red pepper flakes
- 2 28-ounce cans crushed tomatoes, I used Tuttorosso, made by Red Gold
- Kosher salt
- Freshly ground black pepper
- 6 tablespoons chopped fresh basil, divided
- 3 cups (24 ounces) ricotta
- 1 1/2 cups grated Parmesan
- 2 large eggs
- 12+ no-boil lasagna noodles
- 3 cups (12 ounces) shredded mozzarella
- 3-4 mild Italian sausage links, sliced and browned, optional
- Preheat oven to 375º. Microwave spinach in covered large bowl until completely thawed, about 15 minutes, stirring halfway through. Squeeze spinach dry, reserving 1/3 cup liquid. Pulse spinach in food processor until ground, 8 to 10 pulses, scraping down bowl every few pulses. Wipe out large bowl with paper towels. Transfer spinach to now-empty bowl; set aside.
- Heat oil in large saucepan over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add tomatoes, ½ cup processed spinach, 1 teaspoon salt, and ½ teaspoon pepper and cook until slightly thickened, about 10 minutes. Off heat, stir in 3 tablespoons basil; set aside.
- Process ricotta and reserved spinach liquid in food processor until smooth, about 30 seconds. Add Parmesan, remaining 3 tablespoons basil, eggs, 1½ teaspoons salt, and ½ teaspoon pepper and process until combined. Stir ricotta mixture into remaining processed spinach.
- Cover bottom of 13 by 9-inch baking dish with 1¼ cups sauce. Top with 3 noodles and spread one-third of ricotta mixture evenly over noodles. Sprinkle with 2/3 cup mozzarella and cover with 1¼ cups sauce and sprinkle with sausage pieces, if using. Repeat twice, beginning with noodles and ending with sauce. Top with remaining 3 noodles, remaining sauce, and remaining 1 cup mozzarella.
- Cover pan tightly with aluminum foil sprayed with vegetable oil spray and bake until bubbling around edges, about 40 minutes. Discard foil and continue to bake until cheese is melted, about 10 minutes. Cool on wire rack for 30 minutes. Serve.
Amount Per Serving: Calories: 396 Total Fat: 23g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 92mg Sodium: 1218mg Carbohydrates: 27g Net Carbohydrates: 0g Fiber: 7g Sugar: 11g Sugar Alcohols: 0g Protein: 24g