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Spinach Lasagna III

Robbie Rice

"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."
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1 h 50 m servings 360 cals
Original recipe yields 12 servings

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.


  • Easy Cleanup
  • If you make this in a slow cooker, using a slow cooker liner can make cleanup easier.

Nutrition Facts

Per Serving: 360 calories; 13.5 g fat; 41.2 g carbohydrates; 19 g protein; 48 mg cholesterol; 875 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 417
  1. 596 Ratings

Most helpful positive review

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...

Most helpful critical review

how do you fit five lasagna noodles in the bottome of a 9x13 pan. This recipe has more noodles than anything else.

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Least positive

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...

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-c...

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 ende...

I love spinach lasagna, and this one went over quite well. I did add quite a bit more spinach than just 2 cups fresh - that will hardly give you anything once it's cooked. I also tried a new tec...

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 Fantast...

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 bo...

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...

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,...

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 cr...