Spinach Lasagna

"Like there aren't enough spinach lasagna recipes already! This one comes from a Classico advertisement during the Superbowl season in 1993: Super Sunday Lasagna. This is a cheater recipe that uses sauce in a jar, but it is very tasty and easy to do. Use your favorite sauce; I'm fond of the Classico sauces because they aren't very sweet, but my favorite is Newman's Own Vodka Sauce. Feel free to experiment; adding more spices or some ground sausage or ground beef only improves the recipe. Usually one and a half jars of sauce is enough, but if you're using No Boil lasagna noodles, using both jars covers the noodles so they cook better."
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Ready In:
1hr 10mins
1 lasagna




  • Prepare lasagna according to package directions, drain, and place in a medium bowl.
  • Combine thawed spinach, ricotta, 1/2 cup of mozzarella, Parmesan, and eggs; mix well.
  • In a 15 x 9-inch baking dish, layer 2 cups of sauce, half the lasagna, half of the remaining sauce, all of the spinach mixture, half of the remaining mozzarella, the remaining lasagna, and the remaining sauce.
  • Cover with aluminum foil. Bake in a 350 degrees F. oven until bubbly--about 45 minutes.
  • Uncover. Top with remaining mozzarella and parsley. Bake 15 minutes uncovered.
  • Let stand 10 minutes before serving. Serves 12-15.

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  1. OUTSTANDING!! I have been using this recipe since 1993. Use fresh spinach, omit spinach, use meat sauce, omit noodles and use zucchini slices - very versatile, comes out perfect every time. Absolutely hands down THE BEST lasagna recipe!!!
  2. Thank you for posting this! I had the same recipe and have been making this since 1993. But, I misplaced it a few years ago and have been making it from memory. It is great to have it again! Guys especially LOVE this lasagna and do not seem to notice or mind that there is not meat in it. I use organic sauces, such as Newman's, etc. ...and use the healthiest lasagna noodles I can find...organic cheeses and spinach, etc. The lasagna actually tastes better after it has cooled and even been in the fridge. My ex is a NFL athlete with a two-time Super Bowl father...and his mother said this was the best lasagna she had ever had! That is quite a compliment given her experiences! Thank you SO much for posting this so I do not have to rely on my memory any more.


<p>I like to cook.</p> <p>Surprise.&nbsp; Who'd have expected that on a cooking website?&nbsp;</p> <p>Cooking, like any art, is about joy and self-expression.&nbsp; When you make something that others enjoy, and they get it, you feel a connection with them.&nbsp; When you create something new, you're filled with a sense of accomplishment.&nbsp; If you're not joyful, then you're not doing it right.&nbsp; Follow your passion, and it will always lead you in the right direction.&nbsp;</p> <p>The term chef isn't really accurate when applied to me. I never went to the Cordon Bleu nor studied at C.I.A.&nbsp; I'm someone who cooks as a hobbiest.&nbsp; If it tastes good, I eat it.&nbsp; If it's bad, it goes in the garbage. &nbsp; &nbsp;&nbsp;</p> <p>I am a fan of the older cookbooks by James Beard and Robert C. Ackart, and I have to admit that their influence has been very formative of my tastes.&nbsp; It is my fond hope that by posting some recipes from their excellent books that their dishes will continue to be of interest to fellow cooks in the future, both young and old, rather than perishing in obscurity.&nbsp; I like a satisfying casserole more than anything, hand-made loaves of freshly baked bread, cooking with wines and liqueurs, but I am also very fond of elegant desserts, and some of my very favorites appear here on this website.&nbsp;</p> <p>Slowly, as I make them, I will add photographs of the dishes since a picture is worth a thousand words.&nbsp; I want to apologize in advance for the quality of the photos, however, as I'm not a gifted photographer, and many of the dishes will appear unappetizing, but they are actually very good.&nbsp;</p> <p>Here are some of my favorite cookbooks that I have drawn a great deal of guidance and inspiration from over the years, and I sincerely hope that others will find copies of these older but substantial books through venues like Ebay, Half.com and Amazon and get as much satisfaction from them as I have.&nbsp; The recipes that I post from these books have been improved upon with my own ideas, so as not to violate any copyrights. &nbsp;&nbsp;</p> <p>Ackart, Robert.&nbsp; <span>Cooking in a Casserole</span>. &nbsp;</p> <p>Ackart, Robert.&nbsp; <span>The One-Dish Cookbook</span>. &nbsp;</p> <p>Ackart, Robert.&nbsp; <span>A Celebration of Soups</span>.&nbsp;</p> <p>Beard, James.&nbsp; <span>The New James Beard</span>. &nbsp;</p> <p>Beard, James.&nbsp; <span>Beard on Bread</span>.&nbsp;</p> <p>Ruhlman, Michael.&nbsp; <span>Ratio</span>. &nbsp;</p> <p><span>Cook's Illustrated Cookbook</span>.&nbsp;</p> <p>&nbsp;</p> <p>I hope that some of these recipes find their way into your stomach and your heart.&nbsp;</p> <p>Enjoy.&nbsp;</p>
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