Spinach Vegetable Lasagna Recipes

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SPINACH LASAGNA RECIPE



Spinach Lasagna Recipe image

This easy Spinach Lasagna made with layers of spinach-ricotta filling, cheese, and a flavorful homemade tomato sauce is the perfect comfort food. An easy vegetarian dinner idea that your whole family will enjoy! This recipe can be easily adapted to fit your needs when you're short on time.

Provided by Julia Foerster

Categories     Main Course

Time 1h10m

Number Of Ingredients 14

1 tsp olive oil
1 medium onion (chopped)
2 garlic cloves (minced)
28 oz crushed tomatoes
2 tsp oregano
1 lb baby spinach (fresh or frozen)
1 1/2 cup ricotta cheese
1/2 cup grated parmesan cheese
1 large egg
12 lasagne noodles (Traditional or No Boil)
2 cups shredded mozzarella cheese
Salt and Pepper
Sugar
Nutmeg

Steps:

  • Preheat your oven to 390°F (200°C). Grease a 11x7-inch baking dish.
  • If using traditional lasagne noodles place them into the bottom of the baking dish. Pour hot water over the noodles until they are covered and let them soak for 30 minutes, then drain and discard water.
  • In another saucepan heat up olive oil over medium temperature. Sauté the onions for 2-3 minutes until translucent. Add chopped garlic and cook for one more minute.
  • Add the tomatoes to the onions. Season with pepper, salt, oregano and a pinch of sugar. Let simmer for 15 minutes.
  • In a large saucepan, heat 1/4 cup (60ml) water over medium heat until simmering. Add fresh spinach leaves and cook for 3-4 minutes. If using frozen spinach cook for 10 minutes until warmed through.
  • In a medium bowl combine ricotta, egg, and grated parmesan cheese. Season with a little bit nutmeg, salt, and pepper to taste.
  • When the spinach is cooked and drain the spinach using a colander, then season with salt and pepper. Let it cool down for 2-3 minutes before adding it to the ricotta mixture.
  • Assemble lasagna: Put a few tablespoons tomato sauce into the bottom of the baking dish. Top with 4 lasagna noodles. Spread 1/3 of the ricotta-spinach mixture on top of the lasagne sheets. Top it with 1/4 of the tomato sauce. Sprinkle 1/4 of the grated mozzarella cheese on top and cover with 4 lasagne noodles. Repeat layering two more times and finish with a layer of pasta topped with the remaining tomato sauce. Top with remaining cheese.
  • Cover baking dish with aluminum foil and bake for 20 minutes then remove foil and bake for 20 more minutes until the cheese is browned.

Nutrition Facts : Calories 545 kcal, Carbohydrate 59 g, Protein 31 g, Fat 21 g, SaturatedFat 11 g, Cholesterol 93 mg, Sodium 668 mg, Fiber 6 g, Sugar 9 g, ServingSize 1 serving

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

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.

PERFECT SPINACH LASAGNA



Perfect Spinach Lasagna image

This is a classic tried-and-true spinach lasagna recipe, simple and delicious. Whether you are a vegetarian or not, you will love this lasagna.

Provided by Diana Rattray

Categories     Dinner     Entree

Time 1h40m

Number Of Ingredients 9

16 ounces ricotta cheese
2 (10-ounce) packages frozen spinach , thawed, drained well, and divided
1 cup grated Parmesan cheese, divided
1 large egg, beaten
1/2 teaspoon garlic powder
1/2 teaspoon salt
32 to 48 ounces spaghetti sauce, or marinara, store-bought or homemade
8 to 10 ounces lasagna noodles, cooked, cooled enough to handle
16 ounces mozzarella cheese, shredded

Steps:

  • Gather the ingredients.
  • Heat the oven to 350 F. Lightly grease a 9-by-13-by-2-inch baking dish or lasagna pan .
  • In a medium bowl, combine the ricotta cheese with half of the drained and squeezed spinach, half of the grated Parmesan cheese, the egg, garlic powder, and salt. Mix to blend well.
  • Mix the remaining half of the drained spinach with the marinara sauce .
  • Spread about 1/2 to 1 cup of the marinara-spinach mixture over the bottom of the baking dish, just enough to coat the bottom.
  • Top with a layer of noodles.
  • Top the noodle layer with about 3/4 cup of the marinara; spread over the noodles.
  • With a small spoon, put about one-third of the ricotta mixture over the sauce layer, spacing evenly in small dollops, then sprinkle with about one-quarter of the mozzarella cheese.
  • Repeat, making two more layers of the noodles, sauce, ricotta mixture, and mozzarella.
  • Top with another layer of noodles, the rest of the sauce, shredded mozzarella, and the remaining half of the grated Parmesan cheese.
  • Grease a sheet of foil large enough to fit over the lasagna. Cover the lasagna tightly with the foil, greased side down. If your baking pan is very full, place a foil-lined baking sheet on a lower rack to catch spills.
  • Bake the lasagna for about 45 minutes, or until very hot and you can see it is beginning to bubble.
  • Remove the foil and bake for 20 to 30 minutes longer, until very hot and the cheese has melted.

Nutrition Facts : Calories 326 kcal, Carbohydrate 23 g, Cholesterol 67 mg, Fiber 5 g, Protein 21 g, SaturatedFat 9 g, Sodium 1106 mg, Sugar 7 g, Fat 17 g, ServingSize 12 Portions (12 Servings), UnsaturatedFat 0 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.

SIMPLE SPINACH LASAGNA



Simple Spinach Lasagna image

So yummy! You can also substitute ground turkey or another veggie for the spinach.

Provided by LSPACE

Categories     World Cuisine Recipes     European     Italian

Time 1h40m

Yield 8

Number Of Ingredients 16

1 tablespoon extra virgin olive oil
2 (10 ounce) packages frozen chopped spinach
½ onion, chopped
½ teaspoon dried oregano
½ teaspoon dried basil
2 cloves garlic, crushed
1 (32 ounce) jar spaghetti sauce
1 ½ cups water
2 cups non-fat cottage cheese
1 (8 ounce) package part skim mozzarella cheese, shredded
¼ cup grated Parmesan cheese
½ cup chopped fresh parsley
1 teaspoon salt
⅛ teaspoon black pepper
1 egg
8 ounces lasagna noodles

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large pot over medium heat saute spinach, onion, oregano, basil and garlic in the olive oil. Pour in spaghetti sauce and water; simmer 20 minutes. In a large bowl mix cottage cheese, mozzarella cheese, Parmesan cheese, parsley, salt, pepper and egg.
  • Place a small amount of sauce in the bottom of a lasagna pan. Place 4 uncooked noodles on top of sauce and top with layer of sauce. Add 4 more noodles and layer with 1/2 sauce and 1/2 cheese mixture, noodles and repeat until all is layered, finishing with sauce.
  • Cover with foil and bake in a preheated oven for 55 minutes. Remove foil and bake another 15 minutes. Let sit 10 minutes before serving.

Nutrition Facts : Calories 361.1 calories, Carbohydrate 41.6 g, Cholesterol 48.1 mg, Fat 11.8 g, Fiber 6.2 g, Protein 23.4 g, SaturatedFat 4.8 g, Sodium 1047.6 mg, Sugar 12.7 g

EASY VEGETABLE LASAGNA



Easy Vegetable Lasagna image

Prevent food waste by cooking with canned foods like canned spinach - perfectly portioned for recipes and nearly half the cost of fresh and frozen!

Provided by Cans Get You Cooking®

Categories     Trusted Brands: Recipes and Tips     Cans Get You Cooking®

Time 1h15m

Yield 12

Number Of Ingredients 12

12 each no-boil lasagna noodles
1 (28 ounce) can crushed tomatoes
1 large garlic clove, crushed
1 teaspoon dried basil
½ teaspoon salt
¼ teaspoon ground black pepper
1 (15 ounce) container ricotta cheese
1 large egg
1 (14.5 ounce) can sliced carrots, well drained
1 (13.5 ounce) can chopped spinach, well drained
2 cups shredded mozzarella cheese
⅓ cup grated Parmesan cheese

Steps:

  • In 2-quart saucepan over high heat, heat crushed tomatoes, garlic, basil, salt and pepper. Over high heat, heat to boiling; reduce heat to low. Simmer uncovered, 10 minutes to blend flavors.
  • Preheat oven to 375 degrees F. Grease 12" by 8" baking dish. In medium bowl combine ricotta cheese and egg until well mixed. Spoon some tomato sauce on bottom of dish to coat. Place 3 noodles lengthwise across the pan. Top with 1/3 of tomato sauce. With a spatula, spread 1/3 of ricotta mixture. Scatter 1/3 of carrots and spinach on ricotta and 1/3 of mozzarella cheese. Repeat with noodles, tomato sauce, ricotta, vegetables and mozzarella two more times. Sprinkle with Parmesan cheese.
  • Cover dish with foil; bake 30 minutes. Uncover dish; bake 10 minutes longer. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 193.7 calories, Carbohydrate 18.7 g, Cholesterol 41.4 mg, Fat 7.8 g, Fiber 3 g, Protein 13.8 g, SaturatedFat 4.4 g, Sodium 476.5 mg, Sugar 1.5 g

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 I



Spinach Lasagna I image

If you like spinach, you'll like this one. Enjoy!

Provided by Karen

Categories     World Cuisine Recipes     European     Italian

Yield 8

Number Of Ingredients 14

1 onion, chopped
2 cloves garlic, minced
1 tablespoon vegetable oil
3 tablespoons water
1 pint part-skim ricotta cheese
1 pound firm tofu, crumbled
¼ cup grated Parmesan cheese
1 ½ pounds fresh spinach, washed and chopped
2 egg whites, beaten
¼ teaspoon ground black pepper
2 ½ tablespoons chopped fresh parsley
8 lasagna noodles
6 ounces mozzarella cheese, shredded
6 cups tomato sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cook the noodles according to package directions. Drain. Saute the onion and garlic in the olive oil, adding water as needed to keep from sticking.
  • Combine the ricotta, tofu, Parmesan cheese, spinach, egg whites, black pepper, parsley, and sauteed onion and garlic. Mix well.
  • Spray a 9 x 13 inch casserole dish with cooking spray. Arrange a layer of cooked noodles on the bottom. Top with 1/3 each of the ricotta mixture, the mozzarella and the tomato sauce. Repeat layers twice more, ending with tomato sauce. Cover with foil.
  • Cover with foil and bake for 40 minutes. Remove foil and bake 10 to 15 more minutes.

Nutrition Facts : Calories 421.5 calories, Carbohydrate 38.9 g, Cholesterol 37.8 mg, Fat 17.6 g, Fiber 6.9 g, Protein 32.3 g, SaturatedFat 7.2 g, Sodium 1313.2 mg, Sugar 9.6 g

ARTICHOKE SPINACH LASAGNA



Artichoke Spinach Lasagna image

This is a fabulous lasagna made with an artichoke and spinach mixture which has been cooked with vegetable broth, onions and garlic. The mixture is layered with lasagna noodles, pasta sauce, mozzarella cheese, and topped with crumbled feta.

Provided by DMCCRACKEN

Categories     World Cuisine Recipes     European     Italian

Time 1h20m

Yield 8

Number Of Ingredients 11

cooking spray
9 uncooked lasagna noodles
1 onion, chopped
4 cloves garlic, chopped
1 (14.5 ounce) can vegetable broth
1 tablespoon chopped fresh rosemary
1 (14 ounce) can marinated artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
1 (28 ounce) jar tomato pasta sauce
3 cups shredded mozzarella cheese, divided
1 (4 ounce) package herb and garlic feta, crumbled

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
  • Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
  • Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.
  • Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.
  • Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 395.5 calories, Carbohydrate 44.5 g, Cholesterol 41.7 mg, Fat 16 g, Fiber 6.8 g, Protein 21.1 g, SaturatedFat 7.2 g, Sodium 1138.6 mg, Sugar 12.4 g

VEGETABLE LASAGNA



Vegetable Lasagna image

Spinach is the star of this vegetable lasagna recipe. The veggie-based recipe makes one large lasagna (9 by 13 inches) or two smaller ones (8 by 8). For the perfect make-ahead meal, prepare two vegetable lasagnas; bake one now, and freeze the other for later.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 1h20m

Number Of Ingredients 7

4 cups (32 ounces) whole-milk ricotta cheese
2 large eggs
Salt and fresh ground pepper
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed to remove excess moisture
6 cups store-bought or homemade Easy Chunky Tomato Sauce
12 no-boil lasagna noodles (8 ounces)
1 pound fontina cheese (4 cups), shredded

Steps:

  • Preheat oven to 400 degrees. In a medium bowl, whisk together ricotta cheese, eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add spinach, and stir well to combine.
  • Spread a small bit of tomato sauce in the bottom of a 9-by-13-inch glass baking dish or dishes. Arrange a layer of lasagna noodles on top. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the remaining sauce; sprinkle with 1/3 of the grated cheese. Repeat to make two more layers, ending with cheese. If freezing, cover tightly with plastic wrap. Before baking, defrost in the refrigerator overnight.
  • Cover with aluminum foil. Bake 30 minutes. Remove foil; continue baking until top is golden brown, about 15 minutes more. Let cool slightly before serving.

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