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+ servings
Five Cheese Spinach Lasagna

Spinach Lasagna Recipe

Steven Pennington
A classic Italian recipe for making the best spinach lasagna from scratch.
5 from 4 votes
Prep Time 10 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 25 mins
Course Main Course
Cuisine Italian

Suggested Equipment

1 Casserole Dish
1 Food Processor
1 Cookie Sheet
1 Aluminum Foil
1 Cheese Grater

Ingredients
 

Topper Cheeses

  • Mozzarella Cheese (Slice into large pieces) 8 slices
  • Parmesan Cheese (Add much as you enjoy) 1 ¼ cup
  • Swiss Cheese (Use what kind of sliced cheese you enjoy) 6 slices

Tomato Sauce

  • Tomato Sauce (Selection: San Marzano Tomatoes) 24 oz

Pasta Sheets

  • Lasagna Sheets (Oven read dry pasta sheet sold at the grocery store.) 1 box

Spinach / Cheese Filling

  • Frozen Spinach (16 oz - Chopped Spinach) 2 cups
  • Ricotta Cheese 3 cups
  • Parmesan Cheese 1 ¼ cup
  • Sea Salt ¼ teaspoon
  • Black Pepper teaspoon

Sausage / Cheese Filling

  • Sausage (1 ½ cups minimum) 4 links
  • Cottage Cheese (Option: Replace with additional Ricotta cheese) ½ cup
  • Ricotta Cheese ½ cup
  • Red Pepper Flakes (Up to 1 teaspoon depending on your desired spice level.) ¼ teaspoon

Instructions
 

  • Preparing the spinach is the first step. Use a kitchen towel and a large bowl, placing the spinach in the middle of the towel and squeezing out the water content. The more water you remove, the nicer the finished lasagna will slice to be plated.
    Microwave frozen spinach for 3 minutes, then allow it to cool enough to handle before removing the water.
    The key is to squeeze/remove 80-90% of the spinach water.
  • Short How-To Video-Removing The Water
  • The Lasagna Filling:
    Add the prepared spinach to the food processor and pulse a few times to start. Then using a fork, move the spinach around to help the food processor chop.
    Add in the ricotta cheese and parmesan cheese, pinch of salt and pepper and combine. Use red pepper flakes for an extra pop of spice.
  • Learn how to make your own Ricotta Cheese
  • The Sausage Filling:
    Choose a sausage you enjoy. I used bratwurst. Remove the sausage from the casing and place it in a clean food processor. Add cottage cheese along with the remaining ricotta cheese.
    If you dislike cottage cheese, the texture will be very different once combined with the sausage. You can, in place of the cottage cheese, use more ricotta cheese. The tip is to scale back the amount of ricotta cheese added to the spinach/cheese blend, or you could buy more while shopping for the lasagna ingredients.
    The recipe can be changed slightly on the amounts of each cheese. Little more, a little less...
  • The Tomato Sauce:
    Using store-bought tomato sauce works just fine. Look for one with garlic and basil added or a simple marinara sauce.
    Now, if you're like me and love to make tomato sauce, I have the best possible technique ready for you to discover. Truly artisan culinary experience.
    Visit the post below in the notes section and learn how to make some great tomato sauce.
    For other tomato sauce recipes on our website, just use the search box at the top of your screen lookup tomato).
  • Watch How-to Video on Tomato Sauce - Recipe link in the description

Making Spinach Lasagna

  • Layer 1
    Using a casserole dish, begin with a layer of tomato sauce. You do not need to use a lot on this layer. Just enough to cover the base of the casserole dish.
    Using a casserole dish, begin with a layer of tomato sauce. You do not need a lot on this layer. Just enough to cover the dish
  • Layer 2
    Next, add a layer of noodles/pasta sheets. I often enjoy using store-bought, oven-ready lasagna sheets.
    Fresh will work. My suggestion is once you roll out the fresh pasta, allow it to air dry until it firms up some. Maybe even overnight. (If overnight, lay each pasta sheet flat).
  • Layer 3
    Add a layer of the spinach/cheese mix (use half).
    add a layer of the spinach - cheese mix
  • Layer 4
    Sprinkle on red pepper flakes (or not if you do not like a little spice), followed by a layer of 6 sliced pieces of swiss cheese (or select a cheese you like).
  • Layer 5
    Add more pasta sheets & then a layer of the sausage/cheese filling.
  • Layer 6
    Another layer of pasta, then more tomato sauce (be generous with the tomato sauce on this layer).
  • Layer 7
    More spinach filling, this layer will make it thicker than the first if you have a lot of spinach still in your bowl. Something to pay attention to is perfect layers are a must.
    To achieve uniform layers, the amount should first be divided between two bowls before being divided between the two layers.
    More spinach this layer level make it thicker if you have a lot of spinach still in your bowl
  • Layer 8
    Finish the layers in this remaining order:
    1) Add more sliced swiss cheese
    2) More pasta sheets (4 sheets on the layer)
    3) More tomato sauce (try to keep some sauce for plating. Everyone wants more sauce.
    4) Grate some fresh mozzarella cheese and sprinkle it over the top layer of tomato sauce.
    5) Slice large/thick slices of the mozzarella cheese and place them on the top layer.
    6) Finish with sprinkles of parmesan cheese.

Baking Instructions

  • Preheat the oven to 375 Fahrenheit or 190 Celsius
    Cover the casserole dish with aluminum foil, making sure to secure the top.
    Place on a cookie sheet to make sure there's no mess in the oven.
    Bake for one hour, then remove the cover and raise the oven temperature to 425.
    Bake uncovered for 15 to 20 minutes, until golden brown and delicious.
  • Presentation:
    Once out of the oven, allow the spinach lasagna to cool down. If you slice too soon, the lasagne slices will not look nice but will start to slide on the plate.
    I like to make this one day in advance to let the flavors develop. The presentation can be controlled by being able to make perfect slices from a cold lasagna straight from the refrigerator.
    If you decide to use your oven broiler to brown the top, it will only take a short few minutes for a beautiful presentation.
    Finished spinach lasagna in casserole baking dish

Notes

Peak of the Season Tomato Sauce:
https://butter-n-thyme.com/peak-of-the-season-tomato-sauce-techniques/

 

History of Lasagna

Lasagna is a popular Italian dish that consists of layers of pasta, meat, and cheese. The dish is believed to have originated in the city of Naples in the 9th century. Lasagna became popular in the United States during the 1930s.
The word lasagna comes from the Greek word λάσανος (lasanos), which means "chamber pot." The original recipe for lasagna called for the use of a special pot known as a Pentola Lasagna. This pot was specifically designed for cooking lasagna and had compartments that allowed different layers of ingredients to cook simultaneously.
Today, lasagna is made with flat pasta sheets, ground beef or pork, a tomato-based sauce, and cheese. The dish can be served either hot or cold and is garnished with herbs such as parsley or basil.
Lasagna is a popular dish for both family meals and special occasions. It is served at birthday parties, holidays, and other celebrations.

Nutrition

Nutrition Facts
Spinach Lasagna Recipe
Serving Size
 
1 slice
Amount per Serving
Calories
541
% Daily Value*
Fat
 
27
g
42
%
Saturated Fat
 
17
g
106
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
7
g
Cholesterol
 
91
mg
30
%
Sodium
 
1171
mg
51
%
Potassium
 
555
mg
16
%
Carbohydrates
 
36
g
12
%
Fiber
 
2.4
g
10
%
Sugar
 
4.9
g
5
%
Protein
 
31
g
62
%
Vitamin A
 
2974
IU
59
%
Vitamin C
 
8
mg
10
%
Calcium
 
785
mg
79
%
Iron
 
3.6
mg
20
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Spinach Lasagna Recipe
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