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.
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.
This is an excellent recipe if you make adjustments to the amount of the ingredients. To me, you cannot call this recipe Spinach Lasagna if you use only 2 cups of fresh spinach. I believe I ended up using at least 10 cups. I had a 1 lb. tub of baby spinach and used almost all of it. I also increased the mushrooms to 4 cups. For the ricotta I bought a pound and a half from the deli. I did not boil the spinach. I sauted it with the onions, mushrooms and garlic. This saves a step and a pot. I have no idea how you use up 20 lasagna noodles in a 9 x 13 pan. I always use nine noodle and make 3 layers. For this recipe I layered a little differently than the direction.. I just mixed the ricotta cheese, Roman Cheese, egg and spices. I did not add the mushroom mixture. I layered as follows: Sauce at bottom of pan, layer of noodles, spread half of the ricotta mixture, sprinkled 1 cup of mozzarella, spread half of the spinach mixture, spread 1 cup of sauce and sprinkled 1/3 cup parmesan. I repeated this layering one more time. Then I placed the top layer of noodles, I put the remaining mozzarella and parmesan on top of the noodles and then topped it with the remaining sauce. I found it took longer than 1 hour to cook. This recipe turned out great. I am not so sure I would have liked it as well with the amount of spinach and mushrooms called for. This received excellent reviews from everyone who tried. it.Read More
This is an excellent recipe if you make adjustments to the amount of the ingredients. To me, you cannot call this recipe Spinach Lasagna if you use only 2 cups of fresh spinach. I believe I ended up using at least 10 cups. I had a 1 lb. tub of baby spinach and used almost all of it. I also increased the mushrooms to 4 cups. For the ricotta I bought a pound and a half from the deli. I did not boil the spinach. I sauted it with the onions, mushrooms and garlic. This saves a step and a pot. I have no idea how you use up 20 lasagna noodles in a 9 x 13 pan. I always use nine noodle and make 3 layers. For this recipe I layered a little differently than the direction.. I just mixed the ricotta cheese, Roman Cheese, egg and spices. I did not add the mushroom mixture. I layered as follows: Sauce at bottom of pan, layer of noodles, spread half of the ricotta mixture, sprinkled 1 cup of mozzarella, spread half of the spinach mixture, spread 1 cup of sauce and sprinkled 1/3 cup parmesan. I repeated this layering one more time. Then I placed the top layer of noodles, I put the remaining mozzarella and parmesan on top of the noodles and then topped it with the remaining sauce. I found it took longer than 1 hour to cook. This recipe turned out great. I am not so sure I would have liked it as well with the amount of spinach and mushrooms called for. This received excellent reviews from everyone who tried. it.
I made this for a dinner party, and it was a hit! I did make a few changes, though. I substituted 1 14-oz can chopped artichoke hearts (non-marinated) for the mushrooms. Also, I did not pre-cook the noodles, but instead just ran them under hot water before layering them and added about 1/3 cup water to the cheese mixture. They turned out perfectly. I was also very generous with the tomato sauce. I will probably add more spinach next time. There were no kids at the party, so I'm not sure about the kid-friendly rating...but my husband, who hates all vegetables, ate two helpings!
Can't say enough about this recipe. (I finally registered on this site after years so that I could rate this one!) The Ricotta/Mushroom/Spinach filling was the key. (TIP: This filling is Fantastic used to stuff/ bake with Salmon.) And like others I am sure I used a load more spinach. Don't worry about people not liking the spinach, because my husband the Carnivore was fighting with his picky brother for the leftovers! By the way, this freezes well! I froze it uncooked and baked from frozen at temp stated. My only changes: didn't have the romano and added a tad bit of FRESH grated nutmeg to the spinach. And make sure you use a good (not overpowering) sauce. Thanks Robbie!
This was delicious. I followed another reviewer's tips and sauteed artichokes with the onions and garlic and also added extra tomato sauce with each layer to keep it moist. I also doubled the boiled spinach and even added fresh spinach to each layer and it was so good. I used 5 pieces of lasagna for each of the three layers. I also removed the foil 5-7 minutes before the end of the hour to let the cheese bubble up and crust a little. Everyone LOVED it and the leftovers were ridiculously good. Will definitely make again.
UPDATE: During Lent 2011, I made this recipe for my boyfriend's Catholic family for dinner on a Friday, and while they were making fun of me for my "hippie lasagna" they liked it. I went to grab leftovers out of the fridge for lunch the next day, and they had already been consumed by people who made fun of me and my hippie lasagna. ORIGINAL REVIEW: This was amazing! My roommate is a vegetarian, so we decided to try this one night. I wasn't keen on the idea because I'd tried many terrible meatless lasagnas in the past. But, one bite and I was hooked. You barely even notice that it's lacking a meat flavor. I did make some changes...I used light cheese and had to use cooked frozen spinach because fresh was banned at the time. We used Prego sauce. I also forgot to add the egg. We had a lot of filling left, probably because we like thin layers. I'd recommend this recipe...even to people who love meaty lasagna!
My picky-eater girlfriend won't touch mushrooms, so I substituted brocolli. To spare a few steps and dirty dishes, I sauteed the brocolli with the onions, then added the spinach to cook. Then, after allowing some time to cool, I stirred the cheeses, egg, and herbs right into the veggies in the pan. No electric mixer needed.
This had to be one the best recipes for lasagna I've ever tried let alone made. The only changes I made to this was I added an additional clove of minced garlic, substituted 1 cup ricotta for cream cheese, and used baby portabellas as my mushroom of choice. I had my family over and they are meat lovers but opened their eyes with this recipe! I will make it a point to keep this one in my personal recipe stash.
how do you fit five lasagna noodles in the bottome of a 9x13 pan. This recipe has more noodles than anything else.
Best lasagne EVER! My tweaks as recommended by other reviewers: 4 cups of mushrooms, 1 lb baby spinach. Sauté spinach with onions, mushrooms, and garlic. Layered: 1 c sauce, 3 noodles, 1/3 of cheese mixture, 1 c mozzarella, 1/3 of spinach-mushroom mixture, 1 c sauce. Repeat layers. Last layer add just a little tomatoe sauce and mozzarella. Bake covered in foil for 50 minutes, last 10 minutes add 1/3 c parmesean and bake uncovered last 5-10 minutes.
Fabulous lasagna recipe.
After many concerns and no answers on other reviews here are my own answers after finishing the recipe: YES you can make ahead, I stored mine uncooked in the fridge overnight and cooked it next day for dinner, just don’t cook the noodles; buy pre-cooked and add a little bit more sauce. YES you can use cottage cheese, just drain it for a while and press it so most of the water comes off the taste is very similar to ricotta and cheaper. YES you can add a layer of meat, just cook it with a little minced garlic and olive oil. NO the spinach is not enough, add 1 more cup. And finally YES you can cook the spinach with the mushroom/onion mix.
I absolutely LOVED this ....I've made many veggie (And meat) lasagnas and this is so good. I think it might be the electric mixer step that improves this. I followed the recipe as given, didn't really pay too much attention to the layering as I've made lots of lasagna over the years so familiar with that. It is really a keeper for us. My only change was to add a chopped green bell pepper because it was getting soft and the only thing worse than paying $2 for a pepper is having it go bad before you use it. Nice recipe Robbie.
Takes a little time (like any lasagna) but very flavorful. Great leftovers!
This was the most flavorful lasagna that I have made and my husband raved about it. I only had about half the mozzerella cheese on hand and it was still great! I also used rice noodles to make it gluten free and it was so delicious! The left overs were even better!
BEST Lasagna ever!!!! So much flavor. Cooked the spinach with the onions & garlic as others suggested. Bought the no boil noodles. Not a fan of ricotta cheese, so used cottage cheese instead. Didn't see any reason to beat the cottage cheese mixture. Used smoked provolone cheese for the 2nd layer. You can't go wrong making this.
I made this ahead and froze it, uncooked to take on a skiing weekend. I put it in a cooler for the 5 hour car trip, then in the fridge when we arrived. Defrosted on the counter the next day and baked it that night.. It was awesome!! Everyone loved it! Very highly recommended.I cooked a whole bag of fresh baby spinach, but it didn't seem like enought, so I added a 10 oz. box of frozen chopped spinach as well. Next time I will just use two boxes of frozen to make it easier.
This was my first attempt for a meatless lasagna, and despite the comedy of errors on my side (not enough noodles, spilled Romano all over the floor so omitted, only had about 1 cup of tomato sauce, etc.), this turned out really well! My husband and children really liked this. I'll make it again and perhaps get the Romano in the dish next time....
im a vegetarian and this is by far my favorite meatless recipe! its absoultely perfect and my family loves it, i only use 14 lasgana noodles and i use 1 1/2 to 2 cups of onions because i love the crunch it adds, also i add extra cheese because well its cheese! definitely the best recipe on this site i wish i could give it 100 stars!!!!!!
This was awesome my family just became vegetarian and this was a really nice transition from our meat lasagna. I used sliced portabella mushrooms and I also diced up some red and green peppers and used fresh herbs instead of dried. Very good recipe will make this again.
This was the best lasagna recipie I've ever tried. I made it for my family and everyone loved it. I did add more spinach than the recipe calls for. A whole bag of fresh spinach that was. I also didn't use all the pasta noodles it called for because my baking tray wasn't as big. Served it with salad and garlic bread. Thee best, I will definatly make it again and again.
I made this last night for company and it was fabulous! I watched the video for making vegetarian lasagna so I added red roasted peppers to the layers. Additionally, I added roasted tomatoes. I ended up using a combination of a pre-prepared marina sauce and a tomato basil sauce and used more than the recipe called for. I used a five cheese Italian blend to top the last layer and put some additional roasted tomatoes for garnish. I needed to bake it an additional fifteen minutes because I used a very deep dish. I made a side meat dish - braised short rib, pork sausage, and the Nirvana meatballs in a brown sauce - yummy! Added spinach salad with kalamata olives, red onion, and shaved Irish cheddar cheese topped with Marzetti spinach bacon salad dressing with baked Italian garlic bread ....big HIT!
Oh man, this is delicious! Not really all that low-fat, but I did use 4% ricotta and reduced fat mozzarella. If you make it I recommend using twice as much spinach as it calls for and not boiling it first like it says - why throw all the vitamins down the drain? Just stir it into the ricotta as is (you might want to chop it if not using baby spinach).
Delish! I used almost 2 full 10 oz bags of spinach. Added 1 can of quartered artichoke hearts (skipped the mushrooms since I don't like them.) I also sauteed eggplant and zucchini and put them in the mix.
This was very good. I added a bit more fresh spinach, which I sautéed with the mushrooms and onion and also added a few tablespoons of Alfredo sauce in the layers. I just mixed everything together with a wooden spoon. My lasagna noodles were on the small side, so I used just about as many as the recipe called for. Was looking for a spinach lasagna and this is now my go-to recipe. Thanks for submitting!
This recipe is a very good twist on a classic dish. If you use fresh herbs and garlic your kitchen smells divine. The multi-step process may put ants in your kids pants, but they'll enjoy layering the lasagna if carefully supervised. All in all, one of the best lasagnas I've tried.
We had a small dinner party with this lasagna and garlic bread. It consisted of 4 adults and 3 kids ranging from 11 to 13. The rating was considered yummy from everyone involved. In fact, one kid who never eats much had 2 helpings. On adult who hates onions loved it, one kid who refuses to eat mushrooms ate it with pleasure, and someone else who hates artichokes said they loved it. I altered the recipe slightly... I added a few more cloves of garlic, an additional 2 cups of cottage cheese to the cheese mixture, an additional 3 cups of pasta sauce, I added the artichokes as suggested in an earlier review, and I used fresh basil instead of dried. I also layered a couple of layers with a little fresh spinach. It was beyond phenomenal. Thanks for a company ready recipe.
I just made this for the first time and it turned out perfect. I added 1/3 more spinach but that's all I changed. Thanks poster. I will make this again.
Good, but I will use more sauce on each layer next time.
Best spinach lasagna I've ever made. Everyone loved it, even my 6-yr-old (pickiest eater in the world), who didn't even complain about seeing "green" thinks in the pasta! I also used the "no boil" lasagna and it came out fine. For even more veggies, I shredded one carrot and added it to saute pan with the onion and mushrooms. For the sauce, I used the Prego with portabella mushrooms for an even more mushroom kick. Thanks for the recipe. This came out great.
This lasagna was excellent. I added a little bit extra spinach, mushrooms, and onions which worked out great. I used fat free ricotta and low fat mozzarella to save a few calories. I omitted romano cheese and it all tasted wonderful. Although my boyfriend and I are meat eaters, we liked this lasagna better than the meat lasagna I make. Thanks for a great recipe!
This was absolutely delicious! I made it for dinner with fried fish and got compliments from everyone! I also thought it could use a little more spinach and sauce but was fantastic anyway! I followed the recipe exactly except I used 1 1/2 tsp Italian Seasoning instead of basil and oregano (didn't have any on hand). Hubby said "This is a regular!"
I went with the suggested change-up for Easter this year & made the Spinach lasagna. My entire family murmured the "Is she kidding?" Not only that, I hadn't made lasagna for 30+ years! 3 tries & I got the noodles to come out right. I used the freshest, best ingredients available to assure success on such an important day....Easter. He is risen! Believe in Jesus & you have eternal life! So simple! With Him I don't worry about inconsequential food failures. I live life fully. No worries, it was fantastic. Now my crazy dinner is the greatest ever! Lol! I made a lasting memory, guaranteed to be added to the other holiday favorites. Carpé Diem!
This lasagna was excellent. I think it could have more spinach to actually be considered spinach lasagna, but boy was it good! And my boyfriend (not a regular cook) made it and it was still delicious!!
Followed recipe as is and everyone loved it. Even better the next day!
Delicious...family really enjoyed it! I will be cooking it again....thanks for the recipe!!!
This was pretty good, but I felt it was missing something, a little bland in the flavour department - next time I am going to use a zippier tomato sauce. The mushroom/spinach filling was definitely good and as others had stated - I increased the amount of both spinach and mushrooms (you can never have enough mushrooms!) I will be using the filling for mushroom caps for an appetizer at an upcoming Ladies Night - and I try the suggestion of stuffing salmon with it too! Thanks for the versatile recipe, definitely a keeper, just needs more zing though.
This was a great recipe! I made a couple of alterations: I used firm, Mediterranean-flavoured tofu instead of ricotta cheese (for flavour and less fat). I used regular lasagna noodles (boiled them first). I was anticipating it might be a little on the bland side, so I used 2 kinds of pasta sauce: roasted garlic and a spicy red pepper. I used portabello mushrooms for a richer flavour, as well. My husband isn't big on lasagna but he loved this recipe and is asking when I'll make it again!!!
Ooomgee...I am definitely not a cook...I can barely make brownies from the box...so when I decided to make this Spinach Lasagna III I totally surprised myself with how easy it was...and how delicious it turned out! My husband loved it...finally I can make him something good that he likes since he's a vegetarian...I'm making it again tonight b/c it was so delicious...bravo...I will make this for now on for all my veggie friends...
Add more spinach and onions
Even loved by authentic Italians!
Very very good! It held up extremely well. I have made other spinach lasagna before but the texture has never been good enough for me. This time the texture was right one. I believe the key was to blend the ingredients with the electric beater as the recipe suggested.This lasagna was rich creamy and best of all tasty!
Have made this Lasagna several time Everyone loves it
This lasagna is fantastic! I am trying to eat better and so made a number of modifications to cut down on the cheese and fat. I also doubled the veggies (spinach and mushrooms) as I read in a number of reviews. I cooked the spinach in the microwave for a few minutes and then mixed it in with the mushroom mix as I also read. In addition, I used whole wheat noodles and simply soaked them in hot water for 10 minutes before using them instead of cooking them. Finally, I used fat free ricotta, used a mix of romano and parm in the mix (2/3 cup total) and only used about 2.5 cups of mozzarella. Even with these fat/cheese modifications, the recipe was great. I served it for a few friends that came over and they asked to have the recipe. Thank you!!
I was looking for a recipe to allow me to use up some fresh spinach and cheese I had and ran across this one...delish. I added a small green pepper and 1 lb. Italian sausage to the ricotta mix. It was really excellent! My only caveat is that the Parmesan is not listed in the ingredients (but used in the recipe) and that 20 noodles is--I think--too many. Only 3 fit in each layer of my 9 x 13 pan, so I only used 9. Despite this, however, I strongly recommend...my husband loved it.
Everyone liked it, but decided the recipe needed a few changes. Next time I will triple the spinach - 2 cups is hardly anything when cooked down. I will make a little more filling and sauce as well, because the layers ended up being a bit thin. Also, I will grease the pan and sauce the bottom. (The bottom layer stuck to the pan when I made it.) I made fresh pasta for this and didn't cook it before using it. It worked great. I'll try adding in some different things next time, too, like olives and broccoli and maybe some seitan.
Really tasty. Use lots of spinach and mushtooms. To keep it simpler, I sauted the spinach with the onions and mushrooms and skipped beating them with the mixer.
This recipe was delicious. Better than I had anticipated, as I've never made meatless lasagna before. I'm trying to reduce the amount of meat we eat each week and this was a very promising recipe to start off with. I did make some changes. I used a jar of artichokes, instead of mushrooms. Yummy. I didn't have Romano cheese, so substituted that for Asiago. Mmmm. And I sauteed about 8 oz of spinach (about triple) with the onions and garlic, instead of boiling it. I also seasoned that with salt & pepper, and I used sea salt instead of regular table salt the cheese mixture. In all, I think these changes made the recipe my own and super delicious. I will definitely be making this again. (My way, that is!)
Excellent recipe!!! Made this for the first time the other week and everyone LOVED it! My 12 yr. old son asked if I can make this every week and he's a carnivore! lol. Im making it again tonight because i've been recruited to bring it to a get together. Guess it was all the bragging I did..
Great recipe! I made for a Thanksgiving dinner and everybody took home leftovers. Left out mushrooms and used two bunches of fresh spinach. I'm not Italian, so instructions to rinse the noodles would have been helpful. Also, it seems like an instruction for the top layer is missing...and I used almost twice the amount of sauce.
I made two lasagnas since I was having company who eats vegeterian, but I like meat. Here's the funny thing---everyone (including me!) preferred this recipe. I'll make it again.
This was okay. Not enough flavor to tempt me to make it again.
Have made this lasagna twice now, its very tasty and was fairly well received. I used portabellos and my daughter who generally shields herself whenever she sees a mushroom even enjoyed it. When I want a vegetarian lasgana I'll certainly choose this one again.
I watched the video prior to making this, great tips for saving time...wilting spinach with hot water, using no boil lasagna noodles, oh and for taste and texture, adding roasted red peppers. It was delicious....everyone loved it. I will be making this again. Thank you for a great recipe.
First time making lasagna and it was very very good. Would have gave it 5 stars but the proportions on some of the ingredients were off. For example, I have no idea how you would fit 20 lasagna noodles in a 9x13 pan. I think I used half of that. Didn't include the 1 cup of parmesan cheese but the result was still very cheesy. Even though this didn't call for meat, I did include 1lb of ground beef to the mixture. I also broiled the last 5 min or so to brown the top layer of cheese. So delicious, will make again!
I made this recipe today and was super delish...I added 1 tbs old bay, seasoning, 1tsp Mcormick salad supreme, 1tsp salt, minced garlic 2 tsp saute with 2 tbs olive oil with 1 can roasted red peppers, added the rest of dry seasonings, i then blended cream cheese, ricotta, and 2 cups of blended sorennto cheese, then folded saute spinach, i used classico organic tomato and basil sauce.....this recipe is a keeper...
Loved it! Was looking for something different to fix for dinner and this was it. I added lots of mushrooms and more spinach than called for and it was de-lish. Thanks for such a yummy recipe!
What an awesome recipe. I added 2 bags of spinach instead of 1 and used italian seasoning instead of the basil and oregano. I didn't mix the cheese mixture with an electric mixer. I just used a spoon and made sure the mixture was mixed very well. Also 20 lasagne noodles was too much. I was only able to layer 3 noodles on the bottom of my 9X13 glass baking dish. I was only able to get 4 layers using only 12 lasagne noodles. Anyways it turned out awesome!! Hubby couldn't stop eating it he loved it so much. This recipe is definetly a keeper!
This was very good. I used frozen chopped spinach for ease. I don't think the recipe calls for enough tomato sauce so I doubled it and saved some to pour over the lasagna before serving it.
This recipe was NOT worth all the effort of chopping the spinach, mushrooms, and onions because we could not taste the vegetables at all. I even tripled the spinach as the others recommended. I could have just made a simple lasagna recipe off the lasagna box and it would taste just the same!
This was very good. The only chages I made were to add more garlic(can never have enough) and I used low-fat ricotta and mozzarella cheese to reduce whatever calories I could. It came out delicous. I will make this again..it's a keeper.
Pretty good, added ground turkey to the pasta sauce, nice addition if you don't want vegetarian. I did put about 6 cups of spinach vs. the suggested 3 cups suggested per someones review, I would actually put a bit more in next time, it seems like a lot, but once its chopped and blended it's not! All around good lasagna, will make again!
I've made this a couple times now, and it always goes over well! I sauteed the spinach with the onions and mushrooms, but just added it later. After it cools, I add the ricotta and egg into the pan without using an electric mixer. I also use fresh lasagna noodles, so there's no need to boil them. Also, I find that I like this better with a rose sauce than with regular tomato sauce, so I make a simple bechamel and then add a can of pasta sauce to it. I find this matches the flavour of spinach better, but isn't as rich as an alfredo-based sauce.
Sorry to be a buzzkill since everyone else loves this recipe...but I didn't really care for it. Way too much cheese and not nearly enough sauce or spinach. But to each his own!
The whole family loves this recipe. I will definitely use a lot more spinach the next time I make it. I keep forgetting how much the spinach shrinks when you boil it.
Made it for my grandmother for mothers day since she's a vegetarian... she loved it! And so did the rest of the family! There was none left. Thanks for the great recipe!
no...no you can't leave out the spinach, not unless you substitute swiss chard or 2/3 kale+1/3 mustard greens well saute'd with some onions. its the greens that make a lasagne a meal and cut the richness, and thats what elevates this lasagne to one of the truly great foods. Thanks Robbie
This was delicious but I made some personal adjustments. I added 1 cup portobello mushrooms and doubled the spinach and regular mushrooms because they all cook down so much and we love these ingredients. I only needed about half the lasagna noodles, so next time I will cut that in half. It was time consuming, so I made two, and put the extra in the freezer. Turned out delicious and I will definitely be making this again.
Great Healthy dinner! I did not have Romano cheese and I added 1/4 cup of low fat sour cream to the ricotta mixture. I also added green peppers to the onions and mushrooms. I forgot to put garlic in (oops).
Made this for my Bunco group and everyone loved it. I put a thin layer of the pasta sauce on the bottom so the noodles didn't stick. I also mixed the ricotta, romano, spices and egg first, then stirre in the spinach and mushroom mixture so the spinach didn't get caught up in the mixer. It was great.
Great recipe. The only problem is that a few of the measurements seemed slightly off. I only used 5 lasagna noodles per layer because that's what fit in a 9 x 13 baking dish. And after three layers (15 noodles) the ricotta mixture and pasta sauce were used up. Finally, if I make this recipe again I'll add more spinach and a bit more pasta sauce. All in all, a great lasagna. PS - If you're not a fan of mushrooms, try zucchini.
Wonderful in deed... I will make this over and over again. I used a Huge jar of Prego and it was just perfect. Made the large Lasange pan and it was full and beautiful. My husband really loved it. Can't wait to share with our son when he comes home from college. This is the best ever...
I made this recipe as is which I do not typically do. I like to read through all of the reviews and then alter the recipe based on the reviews. This recipe turned out great and my vegetarian sister-in-law just love it. For the next time, I think I will alter a few things. I think that I will add more spinach and more pasta sauce since it seemed alittle on the dryer side. I did not use all 20 lasagna noodles but only used 3 noodles per layer and made 3 layers.
I loved the taste of this lasagna but the amount of ingredients is flawed. I only used 12 lasagna noodles, needed more mozzarella (OK, we're cheese freaks in our house), and way more pasta sauce. I used small curd cottage cheese instead of ricotta as my hubby doesn't like ricotta. The result was delicious! It was my first time making lasagna, and it is so labor-intensive that I won't be making it again in a hurry, but this will be my go-to lasagna recipe! Thanks!!!
SO delicious! I added an extra cup of spinach and mushrooms and cooked the spinach with the mushroom mix instead of boiling it. My favorite recipe so far!
My family loved this lasagne! Probably one of the best I ever made! I'm not the greatest cook, but this was a winner. Tasty ingredients blended together was the trick. I added German thyme from my herb garden and topped it off with fresh basil.
This is a nice recipe. I strongly reccomend: add extra tomato sauce, and do not boil the spinach - it cooks nicely if its just chopped and put in raw. Also, be liberal with the spinach and the garlic. I removed the foil for the last 8 minutes of baking, and liked the result.
This is just Great! I am a beginner in cooking and this was pretty simple for even myself. The taste was most enjoyable. Love the spinach, cheesy taste! (Update-I am not a big fan of Romano cheese so just substituted it with more mozzarella cheese/Parmesan for the mix)
This is a five star recipe but I give it only four since I believe that quantities are wrong. I made this for vegetarian Christmas Eve party, though I lean toward carnivorous. The taste of the spinach mixture is superb, but is highly subdued and muted by the noodles. The next time I make this, I will double or possibly triple the quantity of the spinach mixture ingredients. While picking up ingredients, the red pasta sauce seemed kind of wrong to me but I tried it anyway. Was debating whether I should use an alfredo sauce instead - but we're already working with a lot of cheese. Next time I'm going alfredo, and if I don't get a blood clot I'll let you know how it came out. I had some difficulty finding all the cheeses, especially the ricotta so I had to improvise a bit. Don't get me wrong, it's a great recipe but needs tweaking. I think with the quantities adjusted, this is a six star dish.
excellent the way it is =) no alterations
I have been teaching my 8 year old stepdaughter to cook and thought lasagna would be fun. So we pulled this recipe and made it last night. Not only was it easy enough to make that she was able to help me with the recipe from beginning to end, but it was fabulous!! We changed it up a little bit, and used my 24 hour homemade meaty spaghetti sauce (made in the crock pot) and left the mushrooms out (she hates them). We also added extra ricotta and instead of romano, doubled up the parmesan. Also, added two times the spinach, since when cooked up it shrinks so much. It turned out beautifully! I highly recommend this recipe to anyone looking for a fabulous italian family dinner. My husband ate three huge pieces and I think this is the first meal in a long time my stepdaughter actually finished. Served with some fresh garlic bread, this is the perfect rainy day dinner!
This recipe ROCKS!!! I've made it twice now and even the meat-lovers love it. I had a few slight variations... --I used no-bake lasagne noodles. --I did not boil the spinach. Simply de-stemmed it and chopped it up. --I put a layer of tomato sauce in bottom of pan --Sprinkled in some red pepper flakes for some kick --Pulled the foil off for last 10 minutes of baking to get the cheese golden brown.
Really good! I used one package baby spinach, about 4 cups and sauteed with the onion. I didn't use mushroom cause my son doesn't like them. I used about 5 cups sauce and didn't boil my noodles first. Came out great! I made this for Christmas and my meat eatting family were concenred but all I received was compliments! Thanks
Great recipe from someone who is not a big spinach lover. My husband loves it so much he never wants meat lasagna ever again!
Delicious!!! I added meat because my fiancee is the opposite of a vegetarian- but it was still amazing! I also added green and red pepper. YUM yuM will make again and again
my mom made this for a dinner and i was sure i wouldn't like it. It ended up being yummy!! my brother didn't even realize it had spinach in it!
This was delicious! My fiance and I are trying to eat one vegetarian meal a week, but this lasagna lasted us for quite a while (and it was good reheated). I will definitely make this again.
I made spinach lasagna for the first time! This recipe is really so good, I made it for Christmas and everyone loved it. The only change I made was I used larger baking dish and used more spinach and tomato sauce. It will have big success in my family for the years to come...
I was looking for a recipes that would satisfy both vegetarian and meat eating family members. This was a hit. I made it just as directed with one exception - I threw baby fresh spinach on the hot mushroom mixture and it steamed beautifully. Lasagna takes a lot of work and this one is worth the effort.
I loved this spinach lasagna but made some modifications to make it easier and slightly healthier. I used no boil lasagna without any problems. I chopped the spinach and sauteed it with the garlic, onion and mushrooms (and therefore didn't need to use an extra pot to boil the spinach). Instead of using an electric mixer I just mixed with a fork. I added at least double the amount of spinach and mushrooms and cut the cheese at least in half and the lasagna still came out plenty rich and delicious.
This is a fantastic basic lasagna recipe that can be modified to suit any taste; the next time I make it I'm going to try a seafood filling and a white sauce. The first time I made it I didn't have Romano on hand, so I just substituted Parmesan; I doubled the garlic, added a half teaspoon of nutmeg, and used a mixture of Monterey Jack and mozzarella. I also doubled the amount of spinach and used half boiled spinach and half fresh in my spinach-ricotta mixture; I omitted mushrooms since my room mate is allergic. As another reviewer suggested I removed the foil fifteen minutes before removing the lasagna from the oven to allow the top layer to brown, which really adds a lot to the taste and texture of the dish.
This was so delicious!! I did cut the recipe down to accommodate 8 people. I also added A LOT more spinach and about 2 cups of broccoli, I ended up using close to 24 oz of spinach. Other than I followed the recipe as listed, and I used all fresh herbs instead of dried.
I made this for my vegetarian family, and my meat eating family. Everyone loved it, and it was a big hit. I will make this again. I used a jar sauce that was a spicy marinara, and it made this fantastic.
Pretty good lasagna and easy to make. Really important to drain any liquid that expels out of the spinach before adding it to the lasagna.
This was really good, but it made the biggest pan of lasagna I've ever seen! Definately good for leftovers!
Absolutely delicious and savory! This is truly amazing and it's my go to recipe now for lasagna. I had to tweak to omit the onion, because we have family members who won't eat onion at all, and replaced with extra mushrooms. I sauteed the mushrooms in olive oil until they were caramelized. I added extra spinach, just a bit more, to my liking. I'll have at least someone who's never tried it ask "where's the meat?" but after they taste it, I never hear another word and enjoy watching them go back for seconds. I'm a meat eater myself, but will never go back after this recipe! Ironically, I've been trying to find a meat lasagna recipe for years that's close to my Aunt's and this is the closest I've found. I think the sauteed mushrooms, herbs and garlic added to a fresh spinach and ricotta filling topped with fresh grated Parmesan, Romano and mozzarella cheeses are key. Thank you so much Robbie for sharing the perfect lasagna recipe!