Spinach Lasagna Recipe

Name: Spinach Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons EVOO; 2 tablespoons butter; 2 cloves garlic, chopped; Two 28-ounce cans San Marzano tomatoes; 2 cups passata or tomato sauce; A handful of fresh basil leaves, torn; 1 small onion, peeled and halved; Salt and freshly ground black pepper; 2 boxes or bags frozen chopped organic spinach, defrosted and wrung dry; 1 1/2 pounds mozzarella, thinly sliced, thickly shredded or diced; 3 cups fresh ricotta (cow or sheep's milk), drained; 2 cups grated Parmigiano-Reggiano (cow's milk) or pecorino (tangy sheep's milk); 2 egg yolks, lightly beaten; Freshly grated nutmeg, as needed; 1 box no-boil flat lasagna noodles, such as Barilla, or 12 curly regular dried lasagna noodles

Servings: persons

2 tablespoons EVOO
2 tablespoons butter
2 cloves garlic, chopped
Two 28-ounce cans San Marzano tomatoes
2 cups passata or tomato sauce
A handful of fresh basil leaves, torn
1 small onion, peeled and halved
Salt and freshly ground black pepper
2 boxes or bags frozen chopped organic spinach, defrosted and wrung dry
1 1/2 pounds mozzarella, thinly sliced, thickly shredded or diced
3 cups fresh ricotta (cow or sheep's milk), drained
2 cups grated Parmigiano-Reggiano (cow's milk) or pecorino (tangy sheep's milk)
2 egg yolks, lightly beaten
Freshly grated nutmeg, as needed
1 box no-boil flat lasagna noodles, such as Barilla, or 12 curly regular dried lasagna noodles

1
Heat the EVOO in a saucepot and add the butter.
2
Add the garlic and cook, stirring, for 2 minutes.
3
Add the tomatoes and crush them up a bit.
4
Add the passata, a fat handful of torn basil leaves, the onion and some salt and pepper.
5
Bring to a simmer and simmer for 40 to 45 minutes.
6
Remove the onion and set the sauce aside.
7
Separate the spinach while adding it to a mixing bowl.
8
Add half of the mozzarella, the ricotta, 1 1/2 cups of the Parmigiano-Reggiano and the eggs yolks and mix to combine.
9
Season with grated nutmeg, salt and pepper.
10
Layer a little sauce into a lasagna pan and top with three flat lasagna sheets or four curly.
11
Top with a little more sauce, and then half of the spinach and cheese mixture.
12
Repeat with another layer, and end on top with lasagna sheets.
13
Top with some sauce and the remaining mozzarella and Parmigiano-Reggiano.
14
The lasagna can be stored before or after baking for a make-ahead meal, or baked to serve immediately.
15
When baking the first time, bake at 375 degrees F, uncovered, from room temperature until cooked through and brown and bubbling on top, 60 to 70 minutes.
16
If reheating, bake at 375 degrees F, covered, for 40 to 45 minutes.
17
Let the lasagna rest 20 minutes before cutting.
18
Serve with extra sauce on the side.

1217

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons EVOO, 2 tablespoons butter, 2 cloves garlic, chopped, Two 28-ounce cans San Marzano tomatoes, and more.

Yes, Spinach Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach Lasagna

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