Mediterranean Spinach Lasagna
This Mediterranean Spinach Lasagna is a lighter, fresh take on the classic. It layers tender lasagna noodles with garlicky spinach, a herbed ricotta mixture, sun-dried tomatoes, artichokes, and a creamy bechamel (or ricotta-egg blend), all topped with melty mozzarella and tangy feta. It’s a perfect vegetarian dinner that feels both comforting and Mediterranean-inspired.
⏱ Time
Prep: 30 minutes
Cook: 45 minutes
Rest: 10 minutes
Total: ~1 hour 25 minutes
Ingredients
For the Spinach Layer
2 tbsp olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
12 oz (340 g) fresh spinach (or 10 oz frozen, thawed & squeezed dry)
Salt & pepper, to taste
For the Ricotta Mixture
15 oz (425 g) ricotta cheese (or cottage cheese for lighter)
1 egg
½ cup grated Parmesan cheese
2 tbsp fresh parsley, chopped
1 tsp dried oregano
½ tsp dried basil
Pinch of nutmeg (optional)
Other Layers
9–12 lasagna noodles (no-boil or regular, cooked al dente)
½ cup sun-dried tomatoes, chopped
1 cup marinated artichoke hearts, chopped
1 ½ cups shredded mozzarella cheese
½ cup crumbled feta cheese
1 ½ cups bechamel sauce (optional, for extra creaminess — recipe in tips below)
Instructions
1. Prepare Spinach Mixture
Heat olive oil in a large skillet over medium heat.
Sauté onion until soft (5 minutes). Add garlic and cook 1 minute more.
Add spinach, cook until wilted (or warmed through if frozen). Season with salt & pepper. Set aside.
2. Mix Ricotta Layer
In a bowl, combine ricotta, egg, Parmesan, parsley, oregano, basil, and nutmeg. Mix well.
3. Assemble Lasagna
Preheat oven to 375°F (190°C).
In a lightly greased 9×13-inch baking dish:
Spread a thin layer of bechamel (or ricotta mixture if skipping bechamel).
Lay 3–4 noodles.
Spread half the ricotta mixture, half the spinach, and sprinkle with sun-dried tomatoes & artichokes.
Add a handful of mozzarella.
Repeat layers.
Top final noodles with bechamel (or remaining ricotta), mozzarella, and feta.
4. Bake
Cover with foil and bake 30 minutes.
Remove foil and bake 15 more minutes until golden and bubbly.
5. Rest & Serve
Let rest 10 minutes before slicing for neat layers. Garnish with fresh basil or parsley.
Notes & Tips
Bechamel Option: For extra creaminess, make a quick bechamel: Melt 3 tbsp butter, whisk in 3 tbsp flour, cook 1 min. Slowly whisk in 2 cups milk, simmer until thickened, season with nutmeg, salt, and pepper.
Make-Ahead: Assemble, cover tightly, and refrigerate up to 24 hours before baking.
Storage: Keeps 4 days in the fridge. Freezes well (wrap in foil) for up to 2 months.
Cheese Variation: Swap feta for goat cheese for tangier flavor.
Gluten-Free: Use gluten-free lasagna sheets.
❓ Frequently Asked Questions FAQ
Q: Can I add other veggies?
A: Yes! Roasted zucchini, eggplant, or mushrooms pair beautifully.
Q: Do I need bechamel if I’m using ricotta?
A: Not necessary — ricotta is enough, but béchamel makes it silkier.
Q: Can I make this vegan?
A: Yes — use vegan ricotta (cashew or tofu-based), vegan mozzarella, and dairy-free bechamel.
Nutritional Information
Calories: ~360
Protein: 20 g
Fat: 18 g
Carbs: 32 g
Fiber: 4 g
Sodium: 540 mg