Spinach Lasagna

Recipe Collection: Dinner

Spinach Lasagna, a vegetarian masterpiece that’s perfect for families seeking a tomato-free option. This Italian dish features layers of tender noodles, savory spinach, and a luscious white sauce, making it a satisfying meal for everyone.

With its comforting texture and vibrant taste, this lasagna is versatile enough for weeknight dinners or special occasions. Pair it with a fresh salad or garlic bread for a complete meal.

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Overview

This Easy Spinach Lasagna with White Sauce is perfect for families who prefer a tomato-free lasagna. The use of uncooked lasagna noodles makes this dish quick and simple to prepare. For a non-vegetarian twist, consider adding a pound of sautéed hot Italian sausage. It's a delicious and satisfying meal for everyone!

Diet Type

Vegetarian

Allergies

Dairy, Eggs, Wheat

Cuisine

Italian

Serving Size: 9

Cooking Time: 75 minutes

Ingredients

• 1 - 10 Ounces (oz) package frozen spinach, packaged
• 29 - Ounces (oz) Alfredo-style pasta sauce
• 0.5 - Cups skim milk
• 1 - 8 Ounces (oz) package lasagna noodles
• 1 - Pint (pt) part-skim ricotta cheese
• 1 - Whole egg
• 8 - Ounces (oz) carrots, shredded
• 8 - Ounces (oz) fresh mushrooms, sliced
• 0.5 - Cups mozzarella cheese, shredded

Steps

1. Preheat the oven to 350°F (175°C). Coat a 10x15 inch lasagna pan with cooking spray.
2. Place the spinach in a medium bowl and microwave, uncovered, on high for 4 minutes. Mix in the ricotta cheese. Beat the egg with a wire whisk and add it to the spinach and ricotta mixture. Stir well to blend.
3. In a separate medium bowl, combine the pasta sauce with the milk and mix well.
4. Spread about 0.5 cups of the pasta sauce mixture evenly in the bottom of the lasagna dish. Place 3 uncooked noodles over the sauce. Spread half of the spinach mixture over the noodles. Sprinkle with half of the carrots and half of the mushrooms.
5. Place 3 more noodles over the vegetable mixture. Pour 1.5 cups of sauce over the noodles. Spread the remaining spinach mixture over the sauce, followed by layers of the remaining carrots and mushrooms.
6. Place 3 more noodles over the vegetables. Pour the remaining sauce evenly on top. Sprinkle with the mozzarella cheese. Spray a sheet of aluminum foil with cooking spray and cover the dish tightly with the foil, spray side down.
7. Bake for 50 to 60 minutes. Remove from the oven, uncover, and spoon some sauce over the exposed top noodles. Turn the oven off, and place the uncovered dish back into the warm oven for 15 more minutes.
8. Serve immediately, or let rest until ready to serve.

Enjoy your delicious and easy spinach lasagna!