Creamy Spinach Lasagna

"This recipe is perfect for vegetarians and you can use any chopped frozen vegetable, such as broccoli, instead of spinach."
photo by PalatablePastime photo by PalatablePastime
photo by PalatablePastime
photo by JackieOhNo! photo by JackieOhNo!
Ready In:
1hr 15mins




  • Cook noodles according to package directions; drain. Meanwhile, preheat oven to 375 degrees. Coat 13x9-inch baking dish with cooking spray.
  • In large bowl combine ricotta, pesto, eggs and Parmesan; stir in spinach. combine Alfredo sauce with wine.
  • Arrange 3 noodles, overlapping slightly, in bottom of baking dish. Top with 1/2 of ricotta mixture, 1 cup mozzarella and 1/3 of sauce. Repeat with 3 noodles, remaining ricotta mixture, 1 cup mozzarella and 1/2 of the remaining sauce. Top with remaining 3 noodles, mozzarella and sauce. Sprinkle with breadcrumbs. Bake 45 minutes or until golden. Let stand 10 minutes before serving.

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  1. Oh my! 100 STARS! This was SO good. Really a snap to put together and much more delicious and inexpensive than waiting in line for a table at the local Olive Garden. The spinach was delicious and creamy, and the cheesy sauce could not be anything less than wonderful! I need to just stop my babbling and just get to the point: IF SOMEONE ELSE DOESN'T TRY THIS RECIPE, THEY ARE MISSING OUT. Thanks for sharing- I hope this lasagna doesn't remain "our little secret" for long"!!!!!! ~Sue


I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
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