Healthy Mediterranean Spinach Lasagna

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.


⭐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. 







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.



⭐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.



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.


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


Leave a Comment