Spinach Lasagna

spinach lasagna
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 12 servings
  • Prep: 15 mins
  • Cook: 40 mins

Prepare the lasagna a day ahead and bake just before serving.


Tomato Sauce:
3tablespoons olive oil
1small yellow onion, finely chopped
2cloves garlic, crushed
1-- (28-ounce) can diced tomatoes, undrained
1-- (28-ounce) can crushed plum tomatoes, undrained
1tablespoon tomato paste
1teaspoon sugar
1teaspoon coarse salt
1tablespoon dried oregano
1tablespoon dried basil
1/2teaspoon crushed red pepper
1/2teaspoon coarsely ground black pepper
2 1/2cups whole-milk ricotta cheese
2-- (10-ounce) packages frozen spinach, thawed, drained and squeezed dry
1-- egg
9-- no-cook lasagna noodles
1pound part-skim mozzarella cheese, thinly sliced
2/3cup grated Parmigiano Reggiano cheese


  1. To prepare sauce, heat olive oil in a large saucepan. Add onion and garlic; cook until soft and translucent, but not brown.
  2. Add tomatoes, tomato paste, sugar, salt, oregano, basil, crushed red pepper and black pepper; stir well. Bring to a boil; simmer, uncovered, 30 minutes. Let cool slightly.
  3. Preheat oven to 375F.
  4. To prepare lasagna, combine ricotta cheese, spinach and egg in a large bowl; mix well.
  5. Coat the bottom of a 13 x 9-inch baking pan with a third of the tomato sauce. Cover sauce with 3 noodles without overlapping (break noodles to fit), half the ricotta mixture and half the mozzarella slices. Add half the remaining sauce, 3 noodles, remaining ricotta mixture and remaining mozzarella. Top with remaining 3 noodles, remaining sauce and Parmigiano Reggiano cheese. To make ahead of time, cover with foil and refrigerate 6 to 8 hours or overnight.
  6. Place pan on baking sheet. Bake, uncovered, 40 minutes, or until bubbly. Let stand about 15 minutes before cutting into squares.

Recipe by Carolyn Bertagnoli.

Nutritional Info *per serving

  • Calories 350
  • Glycemic Load 0
  • Fat 19g
  • Saturated Fat 10g
  • Polyunsaturated Fat 1
  • Monounsaturated Fat 7g
  • Cholesterol 70mg
  • Sodium 790mg
  • Potassium 490mg
  • Carbohydrate 25g
  • Fiber 4g
  • Sugars 4g
  • Protein 23g
  • Trans Fat 0g
  • Vitamin A 140%
  • Vitamin C 35%
  • Calcium 60%
  • Iron 20%