Rating: 4.5 stars
717 Ratings
  • 5 star values: 522
  • 4 star values: 164
  • 3 star values: 22
  • 2 star values: 7
  • 1 star values: 2

A spinach lasagna recipe made with fresh spinach and plenty of cheese — ricotta, Romano, and mozzarella. This cheesy, hearty lasagna can also be made without the spinach.

Recipe Summary

20 mins
1 hr 15 mins
15 mins
1 hr 50 mins
1 9x13-inch lasagna


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the 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.

  • Meanwhile, heat olive oil in a skillet over medium-high heat. Add mushrooms, onions, and garlic and cook until onions are tender; drain excess liquid and cool.

  • At the same time, bring a small pot of water to a boil; add spinach and simmer for 5 minutes. Drain and cool slightly; squeeze out any excess liquid and finely chop.

  • Combine ricotta cheese, Romano cheese, egg, salt, oregano, basil, and pepper in a bowl. Add cooled mushroom mixture and spinach; beat with an electric mixer on low speed for 1 minute. 

  • Lay 5 lasagna noodles in the bottom of a 9x13-inch baking dish. Spread 1/3 of the ricotta-spinach mixture over noodles, then sprinkle with 1 cup mozzarella cheese and 1/3 cup Parmesan cheese. Spread 1 cup pasta sauce over top. Repeat layers two more times, then cover with aluminum foil.

  • Bake in the preheated oven for 1 hour. Cool 15 minutes before serving.

Nutrition Facts

289 calories; protein 19.7g; carbohydrates 14.9g; fat 16.7g; cholesterol 49.7mg; sodium 850.9mg. Full Nutrition