You are here: Home » Recipes » Spinach Lasagna Spinach Lasagna Recipe by RelishKitchen Tested Yield 12 servings Prep 15 mins Cook 40 mins Layers of tomatoes, spinach, cheese and pasta form a rich lasagna. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Prepare the lasagna a day ahead and bake just before serving. Ingredients Tomato Sauce:3 tablespoons olive oil1 small yellow onion, finely chopped2 cloves garlic, crushed1 -- (28-ounce) can diced tomatoes, undrained1 -- (28-ounce) can crushed plum tomatoes, undrained1 tablespoon tomato paste1 teaspoon sugar1 teaspoon coarse salt1 tablespoon dried oregano1 tablespoon dried basil1/2 teaspoon crushed red pepper1/2 teaspoon coarsely ground black pepperLasagna:2 1/2 cups whole-milk ricotta cheese2 -- (10-ounce) packages frozen spinach, thawed, drained and squeezed dry1 -- egg9 -- no-cook lasagna noodles1 pound part-skim mozzarella cheese, thinly sliced2/3 cup grated Parmigiano Reggiano cheese Instructions To prepare sauce, heat olive oil in a large saucepan. Add onion and garlic; cook until soft and translucent, but not brown. 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. Preheat oven to 375F. To prepare lasagna, combine ricotta cheese, spinach and egg in a large bowl; mix well. 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. 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.