A delicious recipe for spinach lasagna filled with a salty spinach-vegetable mixture in layers with a delicious basil spinach sauce. Keep it vegetarian, or add chicken!
This spinach lasagna is full of summer flavor. Basil and spinach are blended into a creamy, delicious sauce, and the filling is a customizable vegetable mix. Today we used red pepper, corn and wilted spinach – but mushrooms would be a great substitute in the winter! Add chicken if you like, or keep it vegetarian. Vegans can easily adapt this recipe – see recipe notes!
Why you’ll love it!
- This lasagna is not tomato based! Excellent for those who cannot tolerate the acidity of tomatoes or are allergic to tomatoes.
- The filling is fully adjusted. Use the vegetables you like- summer vegetables like you see here or in winter, try mushrooms. Add chicken, or make it vegan.
- The basil-spinach dressing is to die for. You will want to drink it! It’s low in calories, and even though I use cheese in the recipe, I keep the sauce vegan with soy milk.
Spinach lasagna ingredients
Ingredient notes
- Lasagna noodles: Use fresh, cooked noodles Lasagna noodles To al dente, or use without boiling Lasagna noodles.
- vegetables: fresh or frozen spinach, corn, pepper, mushrooms, zucchini, etc.
- Cheeses: grated mozzarellaFull-fat ricotta (or cottage cheese), and Pecorino (or use vegan ricotta and vegan cheese)
- Fresh scent: You will need 2 cups for the sauce.
- milk- Plant or real milk. I used soy milk.
- garlic and onion – Fresh is the best.
- options: Add shredded chicken for extra protein, or make it vegan with vegan ricotta and vegan cheese!
How to make spinach lasagna (step by step)
First step: prepare the filling. Fry the onion and garlic, add the bell pepper and corn (or other vegetables), then drain the spinach mound. Let it cool. Mix with ricotta and cheese. Add the lemon zest. This can be done ahead.
Step two: making spinach basil sauce. Place basil, spinach, milk, garlic, salt and flour in a blender and mix until smooth.
Gradually pour in the olive oil while mixing. Heat in a pot just to a boil to thicken the sauce. Taste and adjust the salt and pepper. put it aside. This can be done in advance!
step three Assemble the lasagna. Grease a 9×13 inch baking pan. Spread a thin layer of spinach basil sauce on the bottom. Add three lasagna noodles. Spread with a little more sauce, and half of the stuffing.
Add the second layer of lasagna noodles, cover with a little sauce, add the rest of the filling. Top it with the third and last layer of lasagna noodles. Sprinkle the rest of the cheese. Cover with parchment and tightly with foil. Save any extra sauce for touch-ups after baking.
Step Four: Bake! Bake covered for 50 minutes at 400F. Uncover, and continue to bake for 5-10 minutes until melted and golden. Use the leftover sauce to touch up any edges that have darkened too much.
Garnish with basil ribbons and chili flakes. Cut into 8, 9 or 12 pieces.
Frequently asked questions about lasagna
Perfect lasagna to prepare in advance! Assemble and refrigerate for up to 3 days, then bring to room temperature before baking. If cooking cold, add 15-20 minutes to the baking time.
This is a personal preference. Cottage cheese is rich in protein and has a more salty taste. Ricotta is traditional in classic Italian cooking.
Adding an egg to the ricotta will add moisture, richness, structure and body to the filling, a nice addition, but not necessary.
Yes, make our tofu ricotta cheese, and use vegan cheese!
Lasagna is one of the best meals to freeze. Wrap well and freeze for up to 6 months. Thaw overnight in the refrigerator and bake according to the instructions below.
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Description
A delicious recipe for spinach lasagna filled with salty spinach and vegetables of your choice layered with a delicious spinach basil sauce. Keep it vegetarian, or add chicken.
Lasagna filling:
Basil spinach sauce
Ricotta mixture
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- Preheat oven to 400F
- Prepare the filling. In an extra large pan, heat oil over medium-high heat. Add onion, garlic and pepper and fry for 3-4 minutes while stirring, reduce the heat to medium. Add corn, salt, pepper, optional chili flakes and oregano. Fry another 2-3 minutes until the onion is soft. Add the chopped spinach, lower the heat and stir, let the spinach wilt. Stir until all the spinach is wilted and well combined.
- Stir in the lemon zest, taste, adjust the salt, turn off the heat. (You will need at least 4 cups, the better.) Drain all excess liquid from the filling (especially if using frozen zucchini or spinach).
- Prepare the sauce: Place the basil, spinach, milk, salt, pepper, garlic cloves and flour (or cornstarch) in a blender. ** Leave the oil out. Mix until completely smooth and there is no specification of basil. Add a teaspoon of oil, mix for 10 seconds, and while the blender is running, slowly Pour in the rest of the oil to create an emulsion of the sauce. Mix for another 15 seconds on medium high. Place the basil-spinach sauce in a medium pot or saucepan, and whisk over medium heat just until it comes to a boil; It will thicken it. Turn off the fire.
- In a large bowl, mix the ricotta with the egg. fold in the cooled Vegetable filling. Mix in 2 cups mozzarella and 1/4 cup pecorino. Save the rest of the cheese for the top. If not using pecorino, I would add another pinch of salt.
- To make: Grease a 9×13 inch baking pan. tablespoon 1/2 cup sauce over the bottom to lightly cover. Place the lasagna noodles on the sauce. Spread over half of the vegetable/ricotta filling mixture. A teaspoon 1/4- 1/2 A cup of spinach basil sauce on top. Add the second layer of lasagna noodles. add the The remaining filling. Spoon some sauce on top. Add the third and final layer of lasagna noodles, and top with the remaining spinach basil sauce – save any extra for a touch-up at the end. If there is room at the top of the baking dish Sprinkle with the remaining 1/2 cup of mozzarella and 2 tablespoons of pecorino (if not, add when you remove the foil for final baking). Cover with a layer of parchment, then wrap tightly in foil. ***You must create a seal when using no-boil noodles so that they cook and the steam does not leave –So use multiple layers if needed. And you really don’t want the foil to touch the lasagna.
- No-boil noodles: Bake at 400F for 50 minutes covered, uncover and bake 10 more.
- Fresh noodles and cooked noodles: Bake for 40 minutes, uncover and then bake for another 10 minutes. You can also bake at a lower temp: 350F for 45 minutes, uncovered, 15 more.
Remarks
Filling variations: Feel free to add some heat to it! Filled poblano cubes are nice. Replace pepper or corn with mushrooms, or zucchini or more spinach. Or add 1-2 cups of cooked shredded chicken for filling. Make sure the fill is not watery – drain.
Spinach filling: Use two pounds of chopped fresh spinach or frozen spinach.
If using noodles without boiling – add 1/2 cup of sauce between the layers. If using cooked or fresh pasta noodles use 1/4 cup; You will have a little extra, to fix.
diet
- Serving size:
- Calories: 395
- Sugar: 5.3 grams
- sodium: 567.4 mg
- Fat: 18.4 grams
- Saturated fat: 8.4 grams
- Carbohydrates: 38.1 grams
- fiber: 5.4 grams
- protein: 19.9 grams
- Cholesterol: 64.5 mg
Keywords: Spinach lasagna, spinach lasagna recipe, best spinach lasagna, vegetarian spinach lasagna, vegetarian lasagna,
