Real Recipes From Real Home Cooks ®

spinach lasagna

Recipe by
Elizabeth Chuan-Riley
anytown, CA

Spinach, flavorful cheeses, pasta! What more can you ask for? A great no meat option for the whole family.

method Bake

Ingredients For spinach lasagna

  • 2 pkg
    (10 oz each) frozen chopped spinach, thawed and drained
  • 1 can
    campbell's cheddar cheese soup
  • 1 c
    ricotta cheese
  • 1/4 c
    crumbled blue cheese
  • 2 Tbsp
  • 1/2 c
  • 2 Tbsp
    olive oil
  • 1 lg
    onion. chopped
  • 1 clove
    garlic, minced
  • 1 tsp
    italian seasoning, crushed
  • 1
  • 1, 32 OZ jar
    spaghetti sauce
  • 9
    lasagna noodles, cooked and drained
  • 2 c
    shredded mozzrella cheese

How To Make spinach lasagna

  • 1
    Preheat oven to 350 degrees. In a 10 inch skillet over medium heat, in hot oil, cook onion, garlic and Italian seasoning until onion is tender, stirring occasionally. Stir in spinach; cook until spinach is tender and liquid evaporates. Remove from heat; stir in the soup, the ricotta, the blue cheese and the egg. Set filling aside.
  • 2
    In a medium bowl, stir together spaghetti sauce, vinegar and water; pour half the sauce mixture into a 9"x13" baking dish. Set remainder aside.
  • 3
    Arrange 3 noodles over sauce in baking dish; spread with half of the vegetable filling. Sprinkle with 1/3 of mozzarella. Arrange 3 more noodles over cheese; spread with remaining filling. Sprinkle another 1/3 of the mozzarella. Top with remaining 3 noodles and remaining sauce.
  • 4
    Bake, uncovered, at 350 degrees for 40 minutes or until hot. Sprinkle with remaining 1/3 mozzarella and bake 5 minutes more. Let stand 15 minutes before serving.