Return to Content

Spinach Lasagna

Spinach Lasagna
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Serves 8-10.

A good, hearty lasagna made with fresh spinach and freshly grated Parmesan cheese. Be sure to drain the spinach thoroughly before using.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo



  • 3/4 cup chopped onion
  • 1 garlic clove, minced
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 2 tablespoons dried parsley flakes
  • 1/4 teaspoon black pepper, or to taste
  • 1 teaspoon (sea) salt, or to taste
  • 1 can (35 ounces) peeled Italian tomatoes
  • 2 small cans tomato paste


Sauté onion and garlic in olive oil. Add other ingredients and simmer for half an hour.



  • 4 bags (10 ounces each) fresh spinach, or same amount from your garden
  • 6 to 7 lasagna noodles ("I use noodles made from artichoke flour")
  • 2 to 4 tablespoons dried parsley flakes
  • 2 pounds ricotta cheese or cottage cheese
  • 3/4 to 1 pound Parmesan cheese, freshly grated
  • 1 pound mozzarella cheese, sliced


Wash and trim spinach. Steam 1 bag at a time briefly, until wilted. Drain very well, or lasagna will be too juicy. Cook lasagna noodles and drain. Add 1 to 2 tablespoons parsley to each pound of ricotta cheese and mix well.
Assemble layers in a 14x10-inch buttered baking dish in this order:
3 lasagna noodles
1/2 of the spinach
1 pound ricotta cheese
1/3 of the Parmesan cheese
1/2 pound mozzarella cheese slices
1/2 of sauce
Repeat, using an extra noodle if needed. Top with remaining Parmesan cheese. Bake at 375 degrees F for 35 to 40 minutes.
Updated Wednesday, December 12th, 2007

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

One Response to Spinach Lasagna

  1. Peggy B. October 3, 2013 at 9:30 am #

    I have made this lasagna for years. It is a staple in my home. It is delicious for any age. Even the meat eaters love it.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111