Spinach Lasagna Recipe

Fantastic! Our new favorite lasagna recipe. A few changes: I chopped the raw spinach and sauteed it with the onions, mushrooms, and garlic until onions were tender-crisp. I was skeptical about using a whole onion, but it really provided extra flavor and texture. Also, I omitted the parmesan (which appears in the directions but not in the ingredient list) and just sprinkled extra romano on the last layer. I wasn't sure where I was supposed to end up with the layering process, so after the romano, I topped it off with a layer of noodles, my last bit of sauce, and a good sprinkling of mozzarella cheese. For the sake of evennness throughout, next time I will alter the layering portions to 2c filling (three inside layers), 3/4c cheese (three inside layers plus top), and just over 3/4c sauce (three inside layers plus top). Thanks Robbie for the recipe!!!

Delicious recipe with ravings from guests. Only factor was the instructions; way too wonky and poorly written. Add chopped spinach to the mushroom/onion mixture to cook only until wilted. As everyone states…each layer should have 3-4 lasagna noodles (3 worked well). Increase spinach to 3 cups & add an egg to ricotta mixture. Do NOT waste energy using a mixer for spinach/mushrooms/onion!!

This recipe rocks! I sauteed the spinach with the mushrooms, garlic and onions. I also increased the spinach to 6 cups the mushrooms to 3 cups and used 2 med onions. 4 lasagna noodles in the pan worked fabulous, 3 didn't cover the bottom and 5 is way to much. It was a hit!! Made this for Christmas dinner, and I'm making it again for a party next weekend! We love it!!!

It’s tasty. I’d submit a photo but the size limit prevents me. Pro tip: don’t try to shred the mozzarella. Just slice it. Also, directions are incomplete. As written, you’ll have five noodles left over. Instead, make a fourth layer of noodles and sprinkle with additional Parmesan and/Romano and more slices of mozzarella. Then bake for 30 minutes covered with aluminum foils (spray underside with cooking spray or tent to ensure cheese and foil don’t touch). Then remove foil. Bake for another 30 minutes uncovered so cheese browns. I’d make it again.

This is the best spinach lasagna recipe I've made. To simplify the prep I used a large saute pan with a lid. I sauted first the onions for a minute, then added the garlic and mushrooms and sauted all of that for another minute or so, then added fresh spinach leaves on top and covered it all with the lid until the spinach steamed and softened (about 5 minutes). I also used twice as much spinach as called for (20 oz instead of 10.)

Delicious! I made it with no boil noodles, 1 lb of fresh spinach added 8oz cottage cheese and doubled the sauce. It was a hit with the family and the neighbors! This one’s a keeper!

I didn’t bother with lasagna noodles. Just used bow tie pasta cooked to al dente. Used a lot more spinach (frozen, chopped). less ricotta, no egg, more mozzarella. Also added my secret ingredient: PESTO. Added a generous tablespoon of it (Costco brand) to the spinach mixture. As others commented...no need to cook spinach separately or using a mixer. I Sprayed the dish well with Pam before adding sauce as the bottom layer, then kept layering pasta, spinach mix, mozzarella, and sauce. Didn’t measure at all. I poured a few tablespoons of water over the top before covering and baking as the pasta will absorb more water and you don’t want it all to dry out. I call this dish LASAGNISH as I use other pasta instead of lasagna noodles (too much trouble.) This gets RAVE reviews at potlucks where it is especially appreciated by non-meat eaters.

Delicious. Picking up on some other reviews, I used 4 c. of mushrooms, around 12 oz of frozen spinach (that I microwaved and drained prior to cooking), a jar of artichokes, and sauteed it all in one pan. I couldn't find romano cheese so I substituted around 1/3 c. of parmesan. I forgot the egg but it was fine without it. I didn't use a mixer but just stirred the veggie and cheese filling vigorously with a large spoon. I also used more tomato sauce and no cook noodles. This all made for a very large lasagna that spilled over a bit but it was totally worth it.

I absolutely love this recipe and have made it now 4 times. I have made some changes to it. I put many more mushrooms in than what is called for and added Nebiola Blanco, Maitake, Shitake, Crimini, and Portobello. I also saute'd the spinach with olive oil and garlic, and used a ton! A ton, and it's amazing. Full large onion and 5 garlic cloves. All amazing and went all organic.

Wow!!!!!!!!!! I haven't made a ton of lasagna in my days but I sure have eaten them. This recipe is impressive. The amounts are spot on except you will want one more layer of everything but ricotta for the top and a small amount of sauce on the bottom. I have always had excess filling with past recipes but not with this recipe which is a huge relief to not waste anything. I used a no boil lasagna noodle and sauted my spinach in the pan I used for onions and mushrooms with a little chicken stock. Then I squeezed a ton of liquid out of the spinach to ensure it didnt water anything down. Used a homemade tomato sauce. This is the best lasagna I have ever made and one of the top five I have eaten. I usually shy away from meatless dinners but the mushrooms I cut thick definitely kept me from noticing a lack of meat. My wife enjoyed this as much as I did. Wow wow wow! Wow!!!

Yes Added 2tbsp tomato paste to Muir Glen pasta sauce. Also sautéed green and red bell peppers, celery, carrots and 1/2 small jar sun dried tomatoes chopped to sauce along with 2 tsp each oregano and basil. Only had 16 Oz ricotta so added 8oz low fat cream cheese. Used 1 bunch of fresh spinach and probably could have used 2. Did not use mushrooms as we don’t like them. Used 12 lasagna noodles. Not sure how 20 would fit a 9x13 dish. all else as written. Came out beautifully. Cuts well. And for you green-o-phobes you don’t even notice the spinach. Adds texture mostly. This is a keeper

I have made this several times in the last few months, and love it! I only changed using gluten free no bake noodles! Thanks for such a great dish.

Great recipe! I tweaked some of the measurements because it was too much. I started off with pre measuring my lasagna sheets onto the pan & went on from there!

Literally WOW 😱

So good, I’m hooked.

I add a dash or two of Nutmeg to the Ricotta Spinach mixture. I also sautéed Spinach with Mushrooms and Garlic. I like to top Spinach Lasagna with a type of creamy sauce such as Alfredo for a change. So delicious!

Sounds good- I make very similar, but cook raw spinach in mushroom/onion skillets- it wilts fast and cook with lid off until liquid is gone. Saves a pot and keeps more nutrients in that would be lost in boiling water.

I made this lasagna for a wedding. It was a big hit. But I increased most of the components.With exception of the noodles, only used 4 per layer not five. Didn’t increased the ricotta.

I always use raw baby spinach leaves torn apart and put it as one of the layers and it always comes out perfect!

There is no way you can layer 5 lasagna noodles in a 9x13 casserole. I also don’t think this recipe uses enough spinach. I used 5-6 cups. I lined 3 noodles and layered them 3 times.