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Spinach Lasagna

Spinach Lasagna
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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.

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  • 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

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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.

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