Mediterranean Spinach Lasagna Recipe

Mediterranean Spinach Lasagna Recipe 

This delicious Mediterranean 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.

 PREP TIME: 45 Mins

COOK TIME: 55 Mins

TOTAL TIME: 1 Hrs 40 Mins


INGREDIENTS For Mediterranean Spinach Lasagna Recipe 

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 For Mediterranean Spinach Lasagna Recipe 

⭐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: 5.3g Sodium: 567.4 mg Fat: 18.4g Saturated Fat: 8.4g Carbohydrates: 38.1g Fiber: 5.4 g Protein: 19.9g Cholesterol: 64.5 mg

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