Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Creamy Spinach Lasagna with Basil Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 60 reviews

This Spinach Lasagna recipe offers a delicious and hearty vegetarian meal featuring layers of sautéed vegetables, a creamy spinach basil sauce, ricotta cheese mixture, and gooey mozzarella. The lasagna is assembled with fresh or no-boil noodles and baked to a bubbly, golden perfection, making it an impressive yet accessible dish perfect for family dinners or special occasions.

  • Total Time: 1 hour 40 minutes
  • Yield: 9 servings

Ingredients

Vegetable Filling

  • 1-2 tablespoons olive oil
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 1 red bell pepper, diced (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 1 teaspoon dried Italian seasoning or oregano
  • 1 lb fresh spinach, chopped (reserve 1 ounce or 1 cup for sauce; see notes for frozen)
  • 1 tablespoon lemon zest

Spinach Basil Sauce

  • 2-ounce fresh basil leaves (about 2 cups packed)
  • 1-ounce baby spinach (about 1 cup packed)
  • 1 3/4 cups milk (soy, whole, or 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

Cheese Mixture and Assembly

  • 2 cups whole milk ricotta or substitute with cottage cheese
  • 1 egg (optional)
  • 9 lasagna noodles (3 layers) – fresh, no-boil, or cooked until al dente
  • 2 1/2 cups shredded mozzarella
  • 1/4 cup pecorino or parmesan, plus 2 tablespoons for topping
  • Garnish: fresh basil ribbons and chili flakes

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the lasagna.
  2. Make the Filling: Heat olive oil in an extra-large sauté pan over medium-high heat. Add diced onion, minced garlic, and red bell pepper; cook for 3-4 minutes until starting to soften. Reduce heat to medium, then add corn or mushrooms, salt, pepper, optional chili flakes, and oregano. Sauté for another 2-3 minutes until onions are tender. Add chopped spinach, lower heat further, and stir continuously to let the spinach wilt and combine evenly with other vegetables. Stir in lemon zest, taste and adjust salt if necessary, then remove from heat. Drain excess liquid especially if using zucchini or frozen spinach to avoid watery filling.
  3. Prepare Spinach Basil Sauce: In a blender, combine fresh basil, reserved baby spinach, milk, salt, pepper, garlic cloves, and flour or cornstarch. Exclude olive oil initially. Blend until completely smooth with no visible basil specs. Add one teaspoon olive oil and blend for 10 seconds. While blending on medium-high, slowly stream in remaining olive oil to emulsify the sauce thoroughly. Transfer the sauce to a medium saucepan and whisk gently over medium heat until it just comes to a simmer to thicken. Turn off heat once thickened.
  4. Mix Cheese Filling: In a large bowl, combine ricotta cheese with the optional egg. Fold in the cooled vegetable filling mixture. Stir in 2 cups of shredded mozzarella and 1/4 cup of pecorino or parmesan cheese. Reserve the remaining mozzarella and pecorino for topping the lasagna.
  5. Assemble the Lasagna: Grease a 9×13-inch baking dish lightly. Spoon about 1/2 cup of spinach basil sauce on the bottom to create a light layer. Arrange a layer of lasagna noodles over the sauce. Spread half of the vegetable and ricotta cheese mixture over the noodles, then spoon 1/4 to 1/2 cup of the spinach basil sauce on top. Add a second layer of noodles, followed by the remaining filling mixture and then a little sauce. Add the final layer of noodles and cover with the remaining sauce. If space allows at the top of the dish, sprinkle with the remaining mozzarella (about 1/2 cup) and 2 tablespoons pecorino. Cover with a layer of parchment paper and then wrap tightly with foil to seal in steam (especially important for no-boil noodles to prevent dryness and ensure proper cooking). Do not let the foil touch the cheese.
  6. Bake the Lasagna: For no-boil noodles, follow the manufacturer’s instructions or bake at 400°F (204°C) for 40-50 minutes covered tightly with foil and parchment until noodles are tender. Remove foil and bake uncovered for an additional 10 minutes to brown the top.
  7. Alternate Baking for Fresh or Par-cooked Noodles: Bake at 400°F (204°C) for 35-40 minutes uncovered, then bake another 10 minutes to develop a golden crust. Alternatively, bake at a lower temperature of 350°F (177°C) for 45 minutes, uncover, and bake for 15 more minutes.
  8. Garnish and Serve: Once baked, let the lasagna rest for a few minutes before slicing. Garnish with fresh basil ribbons and a sprinkle of chili flakes to taste.

Notes

  • Red bell pepper can be substituted with zucchini or another favorite vegetable.
  • For filling, frozen spinach can be used; thaw and drain well to remove excess moisture.
  • Use no-boil noodles to save time but ensure a tight seal with foil and parchment for proper steaming and cooking.
  • The egg in the cheese mixture is optional but helps bind the filling.
  • Flavor can be adjusted with additional chili flakes for more heat or extra herbs for aroma.
  • Ricotta can be substituted with cottage cheese for a lighter texture.
  • Ensure excess liquid is drained from filling to prevent a watery lasagna.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/creamy-spinach-lasagna-with-basil-sauce-recipe/