Best 5 Spinach Basil Lasagna Recipes

Indulge in the culinary symphony of flavors with Spinach Basil Lasagna, a delightful vegetarian lasagna recipe brimming with vibrant flavors. This delectable dish is more than just a meal; it's an experience. Spinach and basil join forces to create a filling that's bursting with earthy and aromatic notes, perfectly complemented by layers of creamy béchamel sauce, savory tomato sauce, and sheets of tender lasagna noodles. With its vibrant green hues and tantalizing aroma, Spinach Basil Lasagna captivates the senses, promising a culinary journey that will leave you craving more. Discover the step-by-step recipe with detailed instructions and helpful tips to ensure your lasagna turns out perfectly every time. Try the alternative recipe for a vegan version, where cashew cream replaces béchamel sauce, offering a rich and creamy texture without compromising on flavor. Explore the provided tips for making lasagna ahead of time, storing it, and reheating it, ensuring you can savor this delicacy whenever the craving strikes.

Here are our top 5 tried and tested recipes!

SIMPLE SPINACH LASAGNA

Simple Spinach Lasagna image

So yummy! You can also substitute ground turkey or another veggie for the spinach.

Provided by LSPACE

Categories World Cuisine Recipes European Italian

Time 1h40m

Yield 8

Number Of Ingredients 16

Ingredients

1 tablespoon extra virgin olive oil
2 (10 ounce) packages frozen chopped spinach
½ onion, chopped
½ teaspoon dried oregano
½ teaspoon dried basil
2 cloves garlic, crushed
1 (32 ounce) jar spaghetti sauce
1 ½ cups water
2 cups non-fat cottage cheese
1 (8 ounce) package part skim mozzarella cheese, shredded
¼ cup grated Parmesan cheese
½ cup chopped fresh parsley
1 teaspoon salt
⅛ teaspoon black pepper
1 egg
8 ounces lasagna noodles

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a large pot over medium heat saute spinach, onion, oregano, basil and garlic in the olive oil. Pour in spaghetti sauce and water; simmer 20 minutes. In a large bowl mix cottage cheese, mozzarella cheese, Parmesan cheese, parsley, salt, pepper and egg.
Place a small amount of sauce in the bottom of a lasagna pan. Place 4 uncooked noodles on top of sauce and top with layer of sauce. Add 4 more noodles and layer with 1/2 sauce and 1/2 cheese mixture, noodles and repeat until all is layered, finishing with sauce.
Cover with foil and bake in a preheated oven for 55 minutes. Remove foil and bake another 15 minutes. Let sit 10 minutes before serving.

Nutrition Facts : Calories 361.1 calories, Carbohydrate 41.6 g, Cholesterol 48.1 mg, Fat 11.8 g, Fiber 6.2 g, Protein 23.4 g, SaturatedFat 4.8 g, Sodium 1047.6 mg, Sugar 12.7 g

SPINACH-BASIL LASAGNA

Spinach-Basil Lasagna image

In the kitchen, my husband and I like to use classic ingredients in new ways. I came up with this lasagna one day and haven't made another type since. We love it! -Charlotte Gehle, Brownstown, Michigan

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 9 servings.

Number Of Ingredients 11

Ingredients

1 large egg, lightly beaten
2 cups reduced-fat ricotta cheese
4 ounces crumbled feta cheese
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh basil
2 garlic cloves, minced
1/4 teaspoon pepper
1 jar (24 ounces) pasta sauce
9 no-cook lasagna noodles
3 cups fresh baby spinach
2 cups shredded part-skim mozzarella cheese

Steps:

Preheat oven to 350°. Mix first 7 ingredients., Spread 1/2 cup pasta sauce into a greased 13x9-in. baking dish. Layer with 3 lasagna noodles, 3/4 cup ricotta mixture, 1 cup spinach, 1/2 cup mozzarella cheese and 2/3 cup sauce. Repeat layers twice. Sprinkle with remaining mozzarella cheese., Bake, covered, 35 minutes. Uncover; bake until lasagna is heated through and cheese is melted, 10-15 minutes. Let stand 5 minutes before serving. , Freeze option: Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake lasagna as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 292 calories, Fat 12g fat (6g saturated fat), Cholesterol 59mg cholesterol, Sodium 677mg sodium, Carbohydrate 27g carbohydrate (10g sugars, Fiber 3g fiber), Protein 18g protein. Diabetic Exchanges

SPINACH LASAGNA

Spinach Lasagna image

Due to an injury, I'm not as active as I used to be and can't burn off the calories. Because I love Italian food, one of the first things I looked for was a low-fat lasagna. This meatless recipe is not only good, it's good for you. -E. Marie Goetz, Morgantown, Kentucky

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 12 servings.

Number Of Ingredients 12

Ingredients

12 uncooked lasagna noodles
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 cartons (15 ounces each) fat-free ricotta cheese
1 large egg
1 large egg white
1 cup grated Parmesan cheese, divided
1 garlic clove, minced
1 teaspoon dried basil
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
3 cups shredded part-skim mozzarella cheese
2 cans (15 ounces each) tomato sauce

Steps:

Cook noodles according to package directions. Rinse in cold water; drain well., In a large bowl, combine the spinach, ricotta cheese, egg, egg white, 1/4 cup Parmesan cheese, garlic, basil, pepper and nutmeg. Combine mozzarella cheese and remaining Parmesan cheese., In a 13x9-in. baking dish coated with cooking spray, layer three noodles, 3/4 cup tomato sauce, 1 cup spinach mixture and 3/4 cup cheese mixture. Repeat layers three times., Bake, uncovered, at 375° for 45-50 minutes or until bubbly. Let stand for 10-15 minutes before cutting.

Nutrition Facts : Calories 300 calories, Fat 8g fat (5g saturated fat), Cholesterol 53mg cholesterol, Sodium 753mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges

SPINACH LASAGNA

Spinach Lasagna image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 2h45m

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

2 tablespoons EVOO
2 tablespoons butter
2 cloves garlic, chopped
Two 28-ounce cans San Marzano tomatoes
2 cups passata or tomato sauce
A handful of fresh basil leaves, torn
1 small onion, peeled and halved
Salt and freshly ground black pepper
Salt and freshly ground black pepper
2 boxes or bags frozen chopped organic spinach, defrosted and wrung dry
1 1/2 pounds mozzarella, thinly sliced, thickly shredded or diced
3 cups fresh ricotta (cow or sheep's milk), drained
2 cups grated Parmigiano-Reggiano (cow's milk) or pecorino (tangy sheep's milk)
2 egg yolks, lightly beaten
Freshly grated nutmeg, as needed
1 box no-boil flat lasagna noodles, such as Barilla, or 12 curly regular dried lasagna noodles

Steps:

Heat the EVOO in a saucepot and add the butter. Add the garlic and cook, stirring, for 2 minutes. Add the tomatoes and crush them up a bit. Add the passata, a fat handful of torn basil leaves, the onion and some salt and pepper. Bring to a simmer and simmer for 40 to 45 minutes. Remove the onion and set the sauce aside.
Separate the spinach while adding it to a mixing bowl. Add half of the mozzarella, the ricotta, 1 1/2 cups of the Parmigiano-Reggiano and the eggs yolks and mix to combine. Season with grated nutmeg, salt and pepper.
Layer a little sauce into a lasagna pan and top with three flat lasagna sheets or four curly. Top with a little more sauce, and then half of the spinach and cheese mixture. Repeat with another layer, and end on top with lasagna sheets. Top with some sauce and the remaining mozzarella and Parmigiano-Reggiano.
The lasagna can be stored before or after baking for a make-ahead meal, or baked to serve immediately. When baking the first time, bake at 375 degrees F, uncovered, from room temperature until cooked through and brown and bubbling on top, 60 to 70 minutes. If reheating, bake at 375 degrees F, covered, for 40 to 45 minutes.
Let the lasagna rest 20 minutes before cutting. Serve with extra sauce on the side.

TRADITIONAL ITALIAN SPINACH LASAGNA

Traditional Italian Spinach Lasagna image

This is a dish I make only once a year. We invite friends to dinner. If there are any leftovers, I freeze them in single serving size bags and put those into a large freezer bag. This is labor intensive, and an all day affair for me. I like that the crosswise sections make me think of the Italian flag.

Provided by Sweetiebarbara

Categories Pork

Time 6h

Yield 1 Large Lasagna, 18 serving(s)

Number Of Ingredients 18

Ingredients

4 onions (chopped)
4 garlic cloves (mashed)
2 tablespoons olive oil
3 lbs sausage
2 teaspoons fennel seeds (ground)
2 tablespoons dried basil
2 tablespoons fresh basil (chopped)
1 tablespoon dried oregano
1 tablespoon Italian parsley
3 quarts tomatoes
15 ounces tomato sauce
6 ounces tomato paste
10 ounces fresh spinach
16 ounces ricotta cheese
4 eggs
1 cup parmesan cheese
1 lb mozzarella cheese (cut into large pieces)
3 ounces parmesan cheese or 3 ounces asiago cheese, etc

Steps:

Saute the onions and garlic in a heavy iron pot in olive oil, until translucent, then remove from pot, and set aside.
Put sausage in pot with ground fennel and brown.
Add basil, oregano, and parsley.
Stir in onions and garlic, as well as tomatoes, tomato sauce and paste.
Let simmer gently about 2-3 hours.
Boil lasagna noodles according to package directions, and hang to dry.
Beat together eggs, ricotta and parmesan cheese, set aside.
Build lasanga:.
Barely cover bottom of large, deep lasagna pan with sauce.
Place a layer of noodles lengthwise over sauce.
Place all of spinach over noodles.
Cover this with a layer of noodles shortwise.
Spread ricotta cheese mixture over noodles, and cover this with a lengthwise layer of noodles.
Put one half of remaining sauce over noodles and cover with shortwise noodles.
place mozzerella cheese over noodles into a somewhat solid sheet and cover with lengthwise noodles.
Pour remaining sauce over top.
Bake at 350 degrees for about 40 minutes, or until bubbly.
Grate hard cheese over top as soon as you pull it from the oven.
Serve with Italian bread and a salad.

Tips:

- For a richer flavor, use a combination of spinach and basil in your lasagna. The spinach provides a mild, earthy flavor, while the basil adds a bright, herbaceous note. - Use fresh herbs whenever possible. Dried herbs can be used in a pinch, but they don't have the same flavor as fresh herbs. - Don't overcook the spinach. Spinach wilts quickly, so it's important to cook it just until it's wilted. Overcooked spinach will be mushy and теряет свой цвет. - Use a good quality lasagna noodle. Lasagna noodles come in a variety of shapes and sizes. Choose a noodle that is sturdy enough to hold up to the weight of the lasagna filling. - Use a variety of cheeses in your lasagna. A combination of cheeses, such as ricotta, mozzarella, and Parmesan, will create a rich and flavorful lasagna. - Don't skimp on the sauce. Sauce is what makes lasagna so delicious. Use a generous amount of sauce, both between the layers of lasagna and on top. - Let the lasagna rest before serving. This will allow the lasagna to set and make it easier to slice.

Conclusion:

Spinach basil lasagna is a delicious and easy-to-make dish that is perfect for any occasion. With its combination of fresh herbs, flavorful cheeses, and rich sauce, this lasagna is sure to be a hit with everyone who tries it. So next time you're looking for a hearty and satisfying meal, give spinach basil lasagna a try. You won't be disappointed!