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  • llubrano

My Spinach Lasagna

It was a big family dinner for my Moms birthday so I made this lasagna it was a big hit and fairly easy to make. It’s vegetarian I used real cheese but if you want to make it vegan you can use vegan cheeses. Here’s how I do it:


1 large package about 16 oz fresh spinach, tastes better than frozen but you can substitute frozen if need be

3-4 cloves garlic chopped

1 12-14 oz package of lasagna noodles you can use fresh, dried or the no boil type I used durum semolina no boil noodles worked very

4-6 cups basic marinara sauce see my previous recipe to make this sauce or any type of good quality jarred tomato sauce

1/2 cup Romano cheese

2 cups ricotta cheese

1-2 cups shredded mozzarella cheese

2 eggs

1/2 tsp nutmeg

2 tsp dried or fresh parsley

In a large skillet add 2-3 tbs of olive oil then sauté the garlic till softened and add the spinach in batches till it’s soft and wilted, adjust S&P to taste, you cad add some dried chili flake if you like it a bit more spicy. Set aside. In a large bowl add the ricotta cheese plus 2 beaten eggs and combine then add the nutmeg, parsley and a little of the Romano cheese and set aside. In a large rectangular casserole dish add a generous amount of tomato sauce to the bottom then add a layer of noodles then spoon more sauce, spoonfuls of spinach and ricotta then sprinkle with the mozzarella and Romano cheeses and keep layering it this way, I normally do 3 layers. On the top layer just add sauce and the 3 cheeses. Cover with aluminum foil and bake at 350F for 30-40 mins then remove foil and broil till the top gets bubbly and a bit browned. Let it rest about 10 mins before serving.

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