Best 8 Spinach Veggie Lasagna Recipes

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Indulge in a culinary journey with ourSpinach Veggie Lasagna, a symphony of flavors and textures that will tantalize your taste buds. This vegetarian lasagna is a delightful main course, perfect for both casual family dinners and special occasions. With layers of tender spinach, a medley of roasted vegetables, creamy béchamel sauce, and gooey mozzarella cheese, this lasagna is a true crowd-pleaser. Accompany your lasagna with a refreshing Spinach Salad with Lemon Vinaigrette, a light and tangy side dish that complements the richness of the lasagna. For a flavorful appetizer, try our savory Spinach Artichoke Dip, a creamy and cheesy dip perfect for dipping with crackers or bread.

And for a sweet treat, whip up our delectable Spinach Cake with Cream Cheese Frosting, a unique and moist cake with a delightful spinach flavor that's sure to impress your guests. Each recipe is carefully crafted with step-by-step instructions, ensuring that even novice cooks can create these dishes with ease. So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave you and your loved ones craving for more.

Here are our top 8 tried and tested recipes!

VEGETARIAN SPINACH AND MUSHROOM LASAGNA



Vegetarian Spinach and Mushroom Lasagna image

This vegetarian lasagna recipe is made with meaty shiitake and crimini mushrooms, spinach, and ricotta and mozzarella cheeses. It feeds a crowd and will satisfy both vegetarian and meat-eaters!

Provided by Elise Bauer

Categories     Dinner     Casserole     Comfort Food

Time 2h15m

Yield 10

Number Of Ingredients 21

For the sauce:
1 1/2 pound cremini mushrooms, roughly chopped
1/2 pound shiitake mushrooms, roughly chopped
1/4 teaspoon salt
1 generous cup chopped onions
1/4 cup extra virgin olive oil plus more for keeping the noodles from sticking to each other
4 cloves garlic, chopped (about 4 teaspoons)
1 (6-ounce) can tomato paste
2 cups tomato sauce
1 (28-ounce) can crushed tomatoes (such as Muir Glen with basil )
1 cup water
1 tablespoon dried thyme
1/2 teaspoon red pepper flakes
1 tablespoon sugar
For the lasagna:
2 (10-ounce) boxes frozen chopped spinach, thawed and squeezed in clean towel for excess moisture
1 pound lasagna noodles (16 to 20 noodles)
1 (15-or-16-ounce) container of ricotta cheese
1/4 cup chopped fresh basil
1/4 pound pecorino cheese (or Parmesan), grated (about 1 cup)
1 pound shredded mozzarella cheese (about 4 cups)

Steps:

  • Preheat the oven and prep the pan: Preheat the oven to 350°F. Spread the one cup of reserved tomato sauce over the bottom of a large (preferably 10- x 15-inch) casserole dish. (If your casserole dish is smaller, you may need to add another layer as you go through this step.)
  • Cover with foil and bake: Pull out a sheet of aluminum foil large enough to cover the casserole dish. Spread a little olive oil over the inside of the piece of foil (the side that will have contact with the lasagna). Place the foil over the casserole dish and crimp the edges. Bake at 350°F for 25 minutes, then remove the foil and bake uncovered for an additional 25 minutes. Take the lasagna out of the oven when done and let it rest 10 minutes before cutting to serve. Once made, the lasagna will last a week in the fridge.

Nutrition Facts : Calories 473 kcal, Carbohydrate 43 g, Cholesterol 55 mg, Fiber 7 g, Protein 30 g, SaturatedFat 10 g, Sodium 1022 mg, Sugar 13 g, Fat 23 g, ServingSize Serves 8-10, UnsaturatedFat 0 g

SPINACH VEGETABLE LASAGNA



Spinach Vegetable Lasagna image

This mildly seasoned lasagna is chock-full of fresh spinach, mushrooms, carrots and onions. Vicki Boman says it even pleases nonvegetarians when she serves it at her home in Ponca City, Oklahoma.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 12 servings.

Number Of Ingredients 14

3 tablespoons butter
1/2 cup all-purpose flour
2-3/4 cups fat-free milk, divided
1-1/2 cups plus 2 tablespoons grated Parmesan cheese, divided
3 tablespoons Dijon mustard
1/2 teaspoon salt, divided
1/4 teaspoon hot pepper sauce
1/2 pound sliced fresh mushrooms
2 medium onions, chopped
2 cups chopped carrots
4 garlic cloves, minced
1 tablespoon olive oil
1 pound fresh spinach, chopped
9 lasagna noodles, cooked, rinsed and drained

Steps:

  • In a large saucepan, melt butter. Stir in flour until smooth. Add 2-1/2 cups milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in 1-1/2 cups Parmesan cheese, mustard, 1/4 teaspoon salt and hot pepper sauce; set aside., In a large nonstick skillet, saute the mushrooms, onions, carrots and garlic in oil until tender. Stir in spinach and remaining salt. Cook and stir for 2 minutes or until spinach is wilted; drain. , Remove from the heat; stir in 1-1/2 cups cheese sauce. Combine the remaining cheese sauce and milk. Spread half of the cheese sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Top with three noodles and half the vegetable mixture; repeat. Top with remaining noodles and cheese sauce. Sprinkle with remaining cheese. Bake, uncovered, at 375° for 25-30 minutes or until heated through. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 222 calories, Fat 8g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 496mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 3g fiber), Protein 12g protein. Diabetic Exchanges

LASAGNA WITH SPINACH AND ROASTED ZUCCHINI



Lasagna With Spinach and Roasted Zucchini image

You may think of lasagna as a rich, heavy dish, but it needn't be. There's no need to compensate for the absence of a traditional Bolognese sauce by packing these casseroles with pounds of ricotta and grated cheese. Some of each of those elements is welcome, but I cut the usual amounts by half in this recipe, and it was plenty satisfying. You can get ahead on lasagna by making up big batches of marinara sauce and freezing it, or in a pinch use a good commercial brand. The noodles are no-boil, which really makes these lasagnas easy to assemble. They can be made ahead and reheated, or frozen.

Provided by Martha Rose Shulman

Categories     dinner, casseroles, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 11

2 tablespoons extra virgin olive oil
2 medium zucchini, cut in half crosswise, then cut lengthwise into 1/4-inch-thick slices
Salt and freshly ground black pepper to taste
1 pound bunch spinach, washed and stemmed, or 1/2 pound bagged baby spinach
3 cups marinara sauce, preferably homemade from fresh or canned tomatoes
8 ounces ricotta cheese
1 egg
2 tablespoons water
Pinch of cinnamon
7 to 8 ounces no-boil lasagna
4 ounces (1 cup) freshly grated Parmesan

Steps:

  • Preheat the oven to 450 degrees. Toss the zucchini with the olive oil and season to taste with salt and pepper. Line a baking sheet with parchment paper and top with the slices of zucchini. Place in the oven and roast 8 minutes. Remove from the oven, close the oven door and, using tongs, flip the zucchini slices over. Return to the oven for 5 minutes, or until the zucchini is tender when pierced with a knife and browned in spots. Remove from the oven and reduce the heat to 350 degrees.
  • Steam the spinach for 2 to 3 minutes above an inch of boiling water, just until it wilts. Rinse briefly with cold water, squeeze out excess water and chop coarsely.
  • Blend the ricotta cheese with the egg, water, cinnamon, salt and pepper. Set aside.
  • Lightly oil a rectangular baking pan. Spread a small spoonful of tomato sauce to cover the bottom of the pan. Top with a layer of lasagna noodles. Top the noodles with a thin layer of ricotta, then a layer of zucchini and spinach, a layer of tomato sauce and a layer of Parmesan. Repeat the layers, ending with a layer of lasagna noodles topped with tomato sauce and Parmesan.
  • Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Uncover and, if you wish, bake another 10 minutes, until the top begins to brown. Remove from the heat and allow to sit for 5 to 10 minutes before serving.

Nutrition Facts : @context http, Calories 372, UnsaturatedFat 8 grams, Carbohydrate 38 grams, Fat 16 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 862 milligrams, Sugar 6 grams, TransFat 0 grams

FRESH VEGETABLE LASAGNA WITH SPINACH AND ZUCCHINI



Fresh Vegetable Lasagna with Spinach and Zucchini image

Provided by Nancy Fuller

Categories     main-dish

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 24

20 lasagna noodles
3 tablespoons olive oil
2 shallots, roughly chopped
3 cloves garlic, roughly chopped
2 medium zucchini, halved lengthwise and chopped
8 cups packed fresh spinach
3 cups fresh ricotta cheese
2 cups finely grated Parmesan
1 1/2 teaspoons kosher salt
1/4 teaspoon ground black pepper
1 egg
6 cups shredded mozzarella
3 1/2 cups Chunky Marinara Sauce, recipe follows
1/4 cup olive oil
2 medium carrots, cut to 1/2-inch dice
1 stalk celery, cut to 1/2-inch dice
1 large yellow onion, cut to 1/2-inch dice
3 cloves garlic, smashed and chopped
1 tablespoon chopped fresh oregano
Pinch chile flakes, optional
One 28-ounce can tomato sauce puree
One 28-ounce can whole peeled tomatoes, hand crushed or coarsely chopped
8 to 10 fresh basil leaves
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Bring a large pot of lightly salted water to a boil and cook the lasagna noodles for 10 to 12 minutes. Drain the noodles and drizzle them with 1 tablespoon of the olive oil, and then set the noodles aside for later use. (If you are using no-boil noodles, skip this step.)
  • Heat the remaining 2 tablespoons olive oil in a large skillet set over medium heat and cook the shallots until softened and translucent, 4 to 5 minutes. Add in the garlic and zucchini, and cook for 1 minute. Stir in the spinach and cook until wilted, 2 to 4 minutes.
  • In a large bowl, stir to combine the ricotta, Parmesan, salt, pepper and egg, and set aside for a later use.
  • To assemble the lasagna, spoon 1/2 cup of the Chunky Marinara Sauce into the bottom of a 9-by-13-inch baking dish. Top with 5 noodles, slightly overlapping. Spread one-third of the ricotta mixture over the noodles, then add one-third of the cooked zucchini and spinach, evenly distributing over the ricotta. Top with 2 cups of the mozzarella, then top with 1 cup of the sauce. Repeat the layering two more times, ending with a layer of noodles and a sprinkle of mozzarella.
  • Cover with foil and bake for 40 minutes.
  • Remove the foil and continue to bake until bubbling and cooked through, 10 to 20 minutes more. Cool for 10 to 15 minutes before serving.
  • Heat the olive oil in a large saucepan set over medium heat and add the carrots, celery and onions, and cook until soft and translucent, stirring occasionally, 8 to 10 minutes.
  • Stir in the garlic and cook for 1 minute, then stir in the oregano, chile flakes, tomato puree, chopped tomatoes and their juices, basil leaves and some salt and pepper. Bring to a simmer and cook until the sauce has thickened, about 30 minutes.

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

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.

SPINACH LASAGNA



Spinach Lasagna image

Equal parts indulgent and virtuous, this meatless lasagna from Mark Bittman will please everyone at the table. Serve it with a green salad on a weeknight, or alongside a platter of meatballs for Sunday dinner. And listen: We won't tell anyone if you use no-boil noodles or frozen spinach. It's all good either way.

Provided by Mark Bittman

Categories     dinner, casseroles, main course

Time 1h

Yield 6 servings or more

Number Of Ingredients 8

12 to 16 dried or fresh lasagna noodles
3 to 4 cups good tomato sauce
2 tablespoons extra virgin olive oil
3 cups cooked spinach, squeezed dry and chopped (about 1 1/2 pounds fresh)
1 1/2 cups ricotta
1 1/2 cups coarsely grated mozzarella
2 cups grated Parmesan
Salt and freshly ground black pepper

Steps:

  • If you're using dried pasta, bring a large pot of salted water to a boil. If you're using fresh pasta sheets, cut them into long wide noodles approximately 3 inches by 13 inches, or a size that will fit into your lasagna dish. Cook the noodles (6 at a time for dried noodles) until they are tender but still underdone (they will finish cooking as the lasagna bakes); fresh pasta will take only a minute. Drain and then lay the noodles flat on a towel so they won't stick.
  • Heat the oven to 400 degrees. Grease a rectangular baking dish with the olive oil, add a large dollop of tomato sauce and spread it around. Put a layer of noodles (use four) in the dish, trimming any overhanging edges; top with a layer of tomato sauce, one-third of the spinach, and one-fourth of the ricotta (use your fingers to spread it evenly), the mozzarella and the Parmesan. Season with salt and pepper if desired.
  • Repeat the layers twice, and top with the remaining noodles, tomato sauce, ricotta, mozzarella and Parmesan; the top should be covered with cheese; add more ricotta and Parmesan as needed. (The lasagna may be made ahead to this point, wrapped tightly and refrigerated for up to a day or frozen. Bring to room temperature before proceeding.)
  • Bake until the lasagna is bubbling and the cheese is melted and lightly browned on top, about 30 minutes. Remove from the oven and let rest a few minutes before serving, or cool completely, cover well, and refrigerate for up to 3 days, or freeze.

Nutrition Facts : @context http, Calories 588, UnsaturatedFat 12 grams, Carbohydrate 44 grams, Fat 30 grams, Fiber 3 grams, Protein 36 grams, SaturatedFat 16 grams, Sodium 1451 milligrams, Sugar 6 grams

SPINACH LASAGNA III



Spinach Lasagna III image

Fresh spinach and plenty of ricotta, Romano and mozzarella make this a cheesy and hearty dish. This lasagna can also be made without the spinach.

Provided by Robbie Rice

Categories     World Cuisine Recipes     European     Italian

Time 1h50m

Yield 12

Number Of Ingredients 16

20 lasagna noodles
2 tablespoons olive oil
1 cup chopped fresh mushrooms
1 cup chopped onion
1 tablespoon minced garlic
2 cups fresh spinach
3 cups ricotta cheese
⅔ cup grated Romano cheese
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil leaves
½ teaspoon ground black pepper
1 egg
3 cups shredded mozzarella cheese
3 cups tomato pasta sauce
1 cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
  • In a skillet over medium-high heat, cook mushrooms, onions, and garlic in olive oil until onions are tender. Drain excess liquid and cool. Boil spinach for 5 minutes. Drain, then squeeze out excess liquid. Chop spinach.
  • Combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl. Add cooled mushroom mixture. Beat with an electric mixer on low speed for 1 minute. Lay 5 lasagna noodles in bottom of a 9x13 inch baking dish. Spread one third of the cheese/spinach mixture over noodles. Sprinkle 1 cup mozzarella cheese and 1/3 cup Parmesan cheese on top. Spread 1 cup pasta sauce over cheese. Repeat layering 2 times.
  • Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.

Nutrition Facts : Calories 360 calories, Carbohydrate 41.2 g, Cholesterol 47.6 mg, Fat 13.5 g, Fiber 3.5 g, Protein 19 g, SaturatedFat 6.2 g, Sodium 875.4 mg, Sugar 8.1 g

SPINACH LASAGNA



Spinach Lasagna image

Traditional lasagna goes vegetarian when you substitute the meat for vegetables like spinach and zucchini. Layer this spinach lasagna with 3 types of cheese and bechamel sauce. You won't even miss the meat.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 14

1/4 cup olive oil
1 small yellow onion, finely chopped
2 teaspoons coarse salt
2 pounds baby spinach
4 tablespoons unsalted butter
1/4 cup all purpose flour
1 quart milk
1 packed cup grated Parmesan (3 ounces)
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground black pepper
2 medium zucchini (about 1 pound), sliced lengthwise into 1/4-inch-thick planks
8 ounces no-boil lasagna noodles
6 ounces mozzarella, shredded
1/3 packed cup (1 ounce) grated Pecorino Romano

Steps:

  • Preheat oven to 375 degrees with rack in middle position.
  • Heat 1 tablespoon oil in a large pot over medium-high heat. When oil shimmers, add onions and 1/2 teaspoon salt and cook, stirring occasionally, until translucent, 3 minutes. Add spinach, a few handfuls at a time, and cook, stirring frequently, until all spinach is wilted, 3-5 minutes. Transfer to a mesh strainer and press against spinach to remove as much liquid as possible.
  • In a medium saucepan, melt butter over high heat. Add flour and cook, whisking constantly, until roux is golden brown, 1 minute. Add milk and continue whisking until milk begins to boil and thickens enough to coat the back of a spoon. Remove from heat and stir in Parmesan, nutmeg, 1 teaspoon salt, and black pepper. Cover surface with plastic wrap.
  • Heat remaining 3 tablespoons oil in a large skillet over medium-high heat and fry zucchini, turning once, until golden brown on both sides, 2 minutes per side. Transfer to paper towel-lined plate to drain and sprinkle with remaining 1/2 teaspoon salt.
  • Spread 1 cup bechamel along the bottom of a 9-by-13-inch baking dish. Place one-third of noodles over bechamel in a single, overlapping layer. Top with 1 cup bechamel and half of spinach. Repeat with a second layer of noodles, bechamel, and spinach. Top with remaining noodles, remaining bechamel, zucchini, mozzarella, and Pecorino Romano. Cover with foil and bake 45 minutes. Remove foil and continue baking until cheese is golden in places and lasagna is bubbling along the edges, about 15 minutes.
  • Remove lasagna from oven and let stand 20 minutes before slicing and serving.

Tips:

  • Prep the Vegetables: Before you start cooking, wash and chop all of the vegetables. This will save you time and make the assembly process go more smoothly.
  • Make the Spinach Filling: Wilting the spinach in a large skillet is the first step to making the filling. Once the spinach has wilted, add the ricotta cheese, Parmesan cheese, eggs, salt, and pepper. Mix until well combined.
  • Cook the Veggie Sauce: While the spinach filling is cooling, you can start making the veggie sauce. Heat some olive oil in a large pot and add the chopped onion and garlic. Cook until the onion is translucent, then add the chopped tomatoes, tomato paste, dried oregano, dried basil, salt, and pepper. Bring to a simmer and let it cook for at least 30 minutes, or until the sauce has thickened.
  • Assemble the Lasagna: Preheat your oven to 375°F (190°C). Spread a thin layer of veggie sauce on the bottom of a 9x13 inch baking dish. Top with a layer of lasagna noodles, then a layer of spinach filling, and then a layer of veggie sauce. Repeat these layers until all of the ingredients have been used up, ending with a layer of veggie sauce.
  • Bake the Lasagna: Cover the lasagna with aluminum foil and bake in the preheated oven for 30 minutes. Then, uncover the lasagna and bake for an additional 15-20 minutes, or until the top is golden brown and bubbly.
  • Let the Lasagna Rest: Once the lasagna is done baking, remove it from the oven and let it rest for 10 minutes before slicing and serving. This will allow the lasagna to set and make it easier to cut.

Conclusion:

This spinach veggie lasagna is a delicious and hearty vegetarian meal that is perfect for a weeknight dinner or a special occasion. It is packed with healthy vegetables and has a creamy, cheesy filling that everyone will love. Serve it with a side salad or some garlic bread for a complete meal.

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