Healthy Mediterranean Spinach Lasagna
This delicious Spinach Lasagna recipe is filled with healthy, seasonal vegetables layered with lasagna noodles and a luscious Spinach Sauce. Keep it vegetarian, or add chicken!
This Spinach Lasagna recipe is full of so much flavor. I can hardly wait for you to try it! Basil and spinach are blended into a creamy, luscious sauce, and the filling is a highly customizable mix of veggies. Today, we’ve used red bell pepper, corn, and wilted spinach- but mushrooms or other veggies would be a great substitute in winter! Add chicken if you like, or keep it vegetarian.
WHY YOU’LL LOVE THIS!
⭐This lasagna is not tomato-based! Great for those who can’t tolerate tomatoes’ acidity or are allergic to tomatoes.
⭐The filling is entirely adaptable. Use what veggies you like- summer veggies like you see here or in winter, try mushrooms. Add chicken, or make it vegan.
⭐The Spinach sauce is to die for. You’ll 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.
A delicious recipe for Spinach Lasagna filled with savory spinach and your choice of veggies and layered with a luscious Basil Spinach Sauce. Keep it vegetarian, or add chicken.
PREP TIME: 45 MINUTES
COOK TIME: 55 MINUTES
TOTAL TIME: 1 HOUR 40 MINUTES
YIELD: 9
INGREDIENTS:
Lasagna Filling:
1–2 tablespoons olive oil
one onion, diced
4 garlic cloves
1 red bell pepper (see notes for alternatives)
1 1/2 cups corn or mushrooms (see notes for other options)
1/2 teaspoon salt
1/2 teaspoon pepper
optional: 1/4 teaspoon chili flakes
1 tablespoon fresh oregano, or teaspoon dried Italian seasoning, or oregano
1 lb fresh spinach, chopped (minus 1 ounce or 1 cup for sauce). See notes for frozen.
1 tablespoon lemon zest
Basil Spinach Sauce
2–ounce fresh basil leaves (2 cup packed)
1–ounce baby spinach (1 cup, packed)
1 3/4 cups milk (soy milk, whole milk, nut milk)
1/2 teaspoon salt, more to taste
1/2 teaspoon pepper
2 fat garlic cloves
1 tablespoon flour or cornstarch
2 tablespoons olive oil
Ricotta Mixture
2 cups whole milk ricotta, or sub cottage cheese
1 egg, optional
9 Lasagna noodles (3 layers) use fresh noodles, no-boil lasagna noodles, or cook lasagna noodles til al dente
2 1/2 cups mozzarella, shredded
1/4 cup pecorino or parmesan, plus 2 tablespoons
Garnish: fresh basil ribbons and chili flakes.
INSTRUCTIONS:
⭐Preheat oven to 400F
⭐Make the filling. In an extra large saute pan, heat oil over medium-high heat. Add onion, garlic and bell pepper and cook for 3-4 minutes, stirring, lower heat to medium.
⭐Add corn ( or mushrooms), salt, pepper, optional chili flakes and oregano. Saute 2-3 more minutes until the onion is tender.
⭐Add the chopped spinach, lower heat, and stir, letting the spinach wilt. Stir until all the spinach is all wilted and it is well combined.
⭐Stir in the lemon zest, taste, adjust the salt, turn off the heat. (You’ll need at least 4 cups; more is good.) Drain any excess liquid from the filling (especially if using zucchini or frozen spinach).
⭐Make the sauce: Place the basil, spinach, milk, salt, pepper, garlic cloves, and flour (or cornstarch) in the blender. ** Leave out the oil.
Blend until completely smooth and there are no specs of basil. Add a teaspoon of oil, blend for 10 seconds, and while the blender is going, slowly stream in the remaining oil to emulsify the sauce.
Blend for 15 more seconds on med-high. Place the Spinach Basil Sauce in a medium saucepan or medium pot, and whisk over medium heat just until it comes to a simmer; this will thicken it. Turn the heat off.
In a large bowl, mix the ricotta with the egg. Fold in the cooled veggie filling. Stir in 2 cups mozzarella and 1/4 cup pecorino.
Save the remaining cheese for the top. If not using pecorino, I would add another pinch of salt.
Assemble: Grease a 9×13-inch baking dish. Spoon 1/2 cup sauce over the bottom to lightly cover. Place the lasagna noodles over the sauce.
Spread half of the veggie/ricotta filling mixture overtop. Spoon a 1/4- 1/2 cup of the spinach basil sauce overtop. Add the second layer of lasagna noodles. Add the remaining filling.
Spoon a little sauce over the top.
Add the third and final layer of lasagna noodles, top with the remaining Spinach Basil Sauce- saving any extra for touch-up at the end. If there is room at the top of the baking dish sprinkle with the remaining 1/2 cup mozzarella and 2 tablespoons pecorino (if not, add when you remove the foil for final baking). Cover with a layer of parchment, then wrap VERY tightly with foil. ***You need to create a seal when using no-boil noodles so they cook through and the steam can’t leave – otherwise, lasagna will be dry and uncooked. So use a couple of layers if need be. And you really don’t want the foil touching the lasagna.
No boil Noodles: Use the manufacturer’s direction on the lasagna noodle package. Or bake at 400F for 40-50 minutes, covered very tightly with parchment and foil (until noodles are tender) uncover, and bake 10 more.
Fresh noodles and par-cooked noodles: bake for 35- 40 minutes, uncover, then bake 10 more mins. You can also bake at a lower temp: 350F for 45 minutes, uncover, 15 more.
NOTES:
Filling Variations: Feel free to add a little heat to this! A diced poblano in the filling is nice. Swap out bell pepper or corn with mushrooms, or zucchini or more spinach. Or add 1-2 cups of cooked shredded chicken to the filling. Be sure filling is not watery- drain.
An All Spinach filling: use two pounds of fresh chopped spinach or frozen spinach.
If using no-boil noodles- add the 1/2 cup sauce between the layers. If using parboiled or fresh pasta noodles use 1/4 cup; you’ll have some extra, for touching up.
NUTRITIONAL INFO:
Serving Size:Calories: 395Sugar: 5.3 gSodium: 567.4 mgFat: 18.4 gSaturated Fat: 8.4 gCarbohydrates: 38.1 gFiber: 5.4 gProtein: 19.9 gCholesterol: 64.5 mg