This spinach lasagna is gloriously tacky, completely saucy, and totally loaded with recent sautéed spinach. It’s worthy of particular events and holidays, and such a deal with on a cold weekend.
When you’re craving a meatless foremost dish with acquainted flavors, this spinach lasagna is the reply. The sauce is produced from scratch and units this lasagna aside out of your common recipe. It’s consolation meals at its best.
This spinach lasagna recipe necessitates a certain level of effort, as is the case with all lasagna preparations. However, the final result is truly rewarding and well worth your time. Utilizing no-boil noodles simplifies the process and saves time—have you ever attempted to manage soft, sticky, freshly boiled lasagna noodles? There is no need for such struggles with this recipe.
When you’re new to creating lasagnas, this can be a nice recipe to start out with. It’s a bit simpler than my veggie lasagna, which is my different go-to recipe! This one is actually my spinach artichoke lasagna with out the artichoke. It’s so scrumptious that it deserves the highlight.
Spinach Lasagna Ingredient Notes
Scroll down to search out the complete recipe. Earlier than you get began, listed here are just a few useful notes and substitution choices.
- This lasagna is designed for no-boil lasagna noodles, that are really easy to make use of. I like DeLallo’s complete wheat no-boil noodles or 365 model’s common no-boil noodles. For gluten-free lasagna, strive Jovial’s gluten-free no-boil noodles.
- I used cottage cheese on this recipe as a substitute of traditional ricotta. We’ll mix half of the cottage cheese to make it tremendous creamy and stir in the remainder for some texture. It is a little trick I discovered from America’s Take a look at Kitchen. When you’re accustomed to ricotta, you need to use it as a substitute, however I like the flavour and texture of cottage cheese extra (and I don’t normally find it irresistible).
- In case you are in a rush, substitute store-bought marinara for the do-it-yourself sauce under. My favourite model is Rao’s. When you can spare 5 minutes of effort, the sauce comes collectively rapidly and affords the right quantity of moisture.
- You would sauté thawed frozen spinach as a substitute of recent, however the recent spinach taste is gorgeous with the fresh-tasting tomato sauce.
How you can Make Spinach Lasagna
The recipe under depends closely on a meals processor. You’ll use it to make the pink sauce, then rinse it out to make the creamy ricotta, and lastly, to blitz the cooked spinach into bite-sized items.
When you don’t have a meals processor, you may judiciously use the heart beat perform in your blender.
When you don’t have a meals processor or blender, purchase crushed tomatoes as a substitute of diced, skip the blended cottage cheese step and chop the spinach combination after it’s finished cooking.
Watch How you can Make Spinach Lasagna
Spinach Lasagna Serving Solutions
For an authentic Italian dining experience, consider pairing it with my Homemade Caesar Salad or Vegetarian Italian Chopped Salad. Strive Honey Mustard Brussels Sprout Slaw in case you’re craving one thing totally different, or a Tremendous Easy Arugula Salad for ease.
For a vegetable facet, crank up the oven and roast inexperienced beans or asparagus whereas the lasagna cools. They prepare dinner so rapidly that they’ll be heat and prepared when it’s time to eat.
When you’re contemplating dessert, strive a small deal with like wealthy, chocolatey Pots de Crème or vivid, jammy Thumbprint Cookies.
Extra Italian Casseroles to Take pleasure in
When you love this recipe, bookmark these tacky, saucy, baked dishes for later. They’re all so good!
I would appreciate your feedback on how your spinach lasagna turns out! I enjoy hearing from you.
Spinach Lasagna
Make this spinach lasagna for a special day or simply as a result of! This lasagna tastes even higher the following day. Recipe yields one 9-inch sq. lasagna, which is sufficient for 8 to 9 servings.
Tomato sauce (or alternatively, use 2 cups of jarred marinara sauce)
Spinach combination
Remaining lasagna elements
- Begin by preheating the oven to 425 degrees Fahrenheit. To prepare the tomato sauce, place the tomatoes in a fine mesh sieve or colander and allow them to drain excess liquid for approximately one minute. Transfer the drained tomatoes to the bowl of a food processor. Incorporate the basil, olive oil, garlic, salt, and pepper flakes (if desired). Pulse the mixture about ten times until the tomatoes reach a smooth, spreadable consistency. Set the mixture aside in a bowl; you should yield approximately 2 cups of sauce.
- Next, clean the food processor and return it to the base. Add half of the cottage cheese (1 cup) to the processor and blend until smooth, which should take about one minute. Transfer this mixture to a large mixing bowl. There is no need to clean the food processor bowl at this stage, as it will be used again shortly.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. As soon as the oil is shimmering, add the chopped onion and ¼ teaspoon salt. Prepare dinner, stirring usually, till the onion is tender and translucent, about 4 to five minutes. Add the garlic and prepare dinner, stirring continually, till aromatic, about 30 seconds.
- Add just a few massive handfuls of spinach. Prepare dinner, stirring and tossing ceaselessly, till the spinach has wilted. Repeat with remaining spinach. Proceed cooking for about 10 to 12 minutes, stirring ceaselessly, till the spinach has dramatically diminished in quantity and little or no moisture stays within the backside of the pan.
- Add the spinach mixture to the food processor and pulse until finely chopped, being careful not to purée it, which should take about 12 to 15 pulses. Transfer this mixture to the bowl containing the whipped cottage cheese. Top with the remaining cottage cheese and mix thoroughly. Season with salt and pepper to taste. It is now time to assemble the lasagna.
- Spread ½ cup of tomato sauce evenly across the bottom of a 9-inch square baking dish. Layer three lasagna noodles on top, overlapping them as necessary. Evenly distribute half of the spinach mixture over the noodles. Follow with ½ cup of tomato sauce, and then sprinkle ½ cup of shredded cheese on top.
- Prime with three extra noodles, adopted by the remaining spinach combination. Sprinkle ½ cup shredded cheese on prime. (We’re skipping the tomato sauce on this layer.) Prime with three extra noodles, then unfold the remaining tomato sauce excessive so the noodles are evenly coated. Sprinkle evenly with all the remaining cheese.
- Cover the lasagna with a layer of parchment paper (or tightly with aluminum foil, ensuring the foil does not touch the cheese). Bake, coated, for 18 minutes, then take away the quilt, rotate the pan by 180 levels and proceed cooking for about 12 to 17 extra minutes, till the highest is popping spotty brown.
- Take away from oven and let the lasagna cool for quarter-hour earlier than sprinkling with chopped basil and slicing. Leftovers will maintain effectively within the fridge, coated, for about 4 days. Gently reheat particular person servings within the microwave or oven as wanted. Or, freeze it for later—it’s usually simpler and faster to reheat single servings than to defrost a giant block of lasagna.
Notes
Recipe tailored from my Spinach Artichoke Lasagna.
Make it gluten free: Substitute gluten-free no-bake lasagna noodles, comparable to Jovial model.
Make it dairy free/vegan: Comply with my Greatest Vegan Lasagna recipe as a substitute, changing the carrots and mushrooms with 6 ounces of further spinach.
Diet
The nutritional information provided is an estimate generated by an online calculator and should not replace professional nutritional advice. Please refer to our complete nutrition disclosure for further details.