Spinach Lasagna

Kitchen Tested
  • Yield 12 servings
  • Prep 15 mins
  • Cook 40 mins

Layers of tomatoes, spinach, cheese and pasta form a rich lasagna.

spinach lasagna
Mark Boughton Photography / styling by Teresa Blackburn

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


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