Spinach Lasagna

"My husbands favorite food. My mother-in-law gave me the recipe when we got married so that my husband wouldn't be without it. You can really put things in any order. Sometimes I put in a layer of the mozzarella in the middle. Sometimes I add sliced mushrooms or soy fake meat. The real secret is the more sauce and cheese, the better."
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
Ready In:
1hr 35mins




  • Cover the bottom of a rectangle pan with sauce (just enough to cover.) I use the large deep foil pan. It is best to use a pan deep enough to leave room at the top, so that foil doesn't touch the lasagne and get stuck on the cheese.
  • Put a layer of lasagna noodles (uncooked)--kind of overlap them. I usually overlap 4 to fit across the pan.
  • Now put a layer of ricotta cheese. Spread thinly across the noodles.
  • Pour on sauce.
  • Then spinach and more sauce.
  • Repeat: Noodles, ricotta, sauce, spinach, sauce. Noodles, ricotta, sauce, spinach, sauce.
  • End with noodles.
  • Pour sauce over.
  • Then really end with grated mozzarella.
  • Cover pan tightly with foil, put in oven at 350 degrees and cook about 1 hour and 15 minutes.
  • Serve with a salad and some french bread (whole wheat is best!) and you have a great meal.

Questions & Replies

  1. Should I remove the stems from the fresh spinach?


  1. This is excellent with FRESH spinach! I added some red onion and baby bella mushrooms that I sauteed a few minutes beforehand to get the liquid out. Love it!
  2. I was looking for a recipe that I could use fresh spinach and jarred pasta sauce in since that's what I had on hand. I'll admit, I was really leery of not cooking the noodles first, but they turned out beautifully!! I used a 9x13 pan and apparently it wasn't as deep as the one you use because I could not fit all 10 oz of spinach in it. It was probably only half the bag. Also, I only got three layers of noodles with 3 in each layer from my 8 oz box of pasta. Despite these amount differences, it cooked up well and was very good. If you use the non-stick foil, there is no problem with it sticking to the cheese. :) I served it with Recipe #117176 and Recipe #196850 for a restaurant quality Italian meal.
  3. Very good! It was simple without a lot of ingredients but it tasted great! I used whole wheat pasta to bump up the nutrition level. Thanks!


I love to eat, which requires me to cook. I love to make things that are quick, easy, and tasty. I really love to bake though, especially cookies.
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