spinach lasagna

this is my modified spinach (& vegetable) lasagna recipe. i love lasagna with lots of sauce so instead of 1 jar, i use 2 jars of pasta sauce. i also add more vegetables – 2 packages of spinach, 2 red peppers, a large onion and 2 cups of mushrooms. i left out eggs from the recipe, which i don’t miss it at all. oh — i almost forgot — the newest addition to my spinach lasagna is: corn! the end result is a hearty, healthy and delicious lasagna that keeps me running back for more … i think it is time for a new pan of lasagna!


  • 1 (12-ounce) package lasagna noodles ~ try wheat!
  • 2 (10-ounce) packages frozen spinach, thawed and squeezed dry
  • 1 (10-ounce) package frozen corn, thawed
  • 1 (15-ounce) carton ricotta cheese ~ try skim or part skim!
  • 1 large onion, finely chopped
  • 2 cups sliced mushrooms
  • 2 red peppers, sliced into roughly 1/2-inch wide by 2-inch long pieces; boiled peppers until soft and drain
  • 2 (26-ounce) jars of tomato sauce ~ my favorite is Francesco Rinaldi No Salt Added
  • 8 ounces mozzarella cheese ~ try skim or part skim!
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil leaves
  • 6 cloves garlic, minced ~ i love my garlic so i actually add 1 head
  • 1 tablespoon soft margarine from a tub (not stick)
  • sea salt, black pepper & crushed red pepper flakes to taste


Preheat oven to 350 degrees.

Cook lasagna noodles according to package directions or until al dente. Drain; set aside.

In large frying pan, cook onions, mushrooms, red pepper, garlic and margarine until tender; set aside to cool. In a medium bowl combine ricotta cheese and thawed spinach. Add oregano and basil. Finally add cooked vegetables to bowl and mix thoroughly.

To assemble, line rectangular baking dish with aluminum foil. Pour one-half of tomato sauce jar #1 on the bottom. Then line 3 lasagna noodles above the sauce. Spread one-half of the vegetable-cheese mixture on top of the noodles. Add the remainder of tomato sauce jar #1 on top of the mixture. Sprinkle one-half of mozzarella. Repeat with another 3 lasagna noodles, second-half of the vegetable-cheese mixture, one-half of tomato sauce jar #2 and second-half of mozzarella. Top lasagna with 3 lasagna noodles and remainder of tomato sauce jar #2.

Cover the rectangular baking dish with aluminum foil. Cook in oven for 1 hour. Cool 15 minutes before serving. Serve with sea salt, pepper and crushed red pepper flakes to add per taste.

*** TIP: Leftovers ***
if creating a whole pan of lasagna seems like too much food, lasagna can be kept frozen in your freezer for months! make a pan and then save some for a later date when you’re in the mood for a warm tasty comfort meal.

original recipe from Better Homes and Gardens®: New Cook Book (cookbook)


4 thoughts on “spinach lasagna

  1. My two cents: the mozzarella cannot be skim. Lowfat maybe but the world has yet to see a good skim mozzarella. But you could always reduce the cheese and put in more meaty, juicy, flavorful mushryroomses!


    1. i’ve almost always used part skim or skim mozzarella and honestly, i can’t tell the difference. can you tell when it’s one or the other?


      1. The totally skim kind gets soft and rubbery instead of oozy and delectable when you cook it… part skim is probly okay tho


      2. ah, this may be an issue if you were eating nice large slice of mozzarella with tomato because part of the experience is enjoying the texture of the cheese but when it’s shredded mozzarella that is sprinkled over layers of veggies, pasta and tomato sauce, you can barely notice the difference!


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