• Prep Time: 30 minutes
  • Cooking Time: 1 hour 15 minutes
  • Serves: 8

Cheesy Spinach Lasagna

  • Recipe Submitted by on

 Ingredients List

  • 2 tbsp. olive oil 3 tbsp. fresh parsley, minced
  • 1 tsp. pink Himalayan sea salt
  • 1 large onion chopped
  • 4 cloves garlic minced
  • 1/2 tsp. oregano
  • 1/2 tsp. black pepper
  • 1/4 tsp. crushed red pepper flakes
  • 2 14.5-oz. cans diced petite tomatoes undrained
  • 2 14.5-oz. cans crushed tomatoes undrained
  • 5 cups fresh baby spinach leaves packed
  • 3 tbsp. fresh parsley minced
  • 15 oz. container ricotta cheese
  • 1 cup parmesan cheese shredded
  • 1 tbsp. basil
  • 1 extra large egg or use a large egg
  • 1/2 tsp. pink Himalayan sea salt
  • 1/2 tsp. black pepper
  • 14 oz. pkg. no-boil lasagna noodles dry
  • 4 cups mozzarella cheese shredded
  • 1 cup Italian cheese blend shredded (mozzarella, parmesan, romano,asiago, provolone & fontina)
  • fresh parsley for garnish


Pour olive oil into a large Dutch oven.
Heat pan to medium.
Add sea salt and onions and sauté about 5 minutes.
Add garlic, pepper and pepper flakes and sauté about 1 minute.
Stir in tomatoes; cover with lid and simmer over low heat about 20 minutes.
Stir in spinach and parsley.
Set aside.

Combine ricotta cheese, parmesan cheese, basil, egg, salt and pepper in a medium-sized mixing bowl.
Stir until well combined.
To assemble: Spray a 9x13” glass baking dish with olive oil cooking spray.
Place about 1/3 cup of tomato sauce in the prepared dish.
Place three noodles over top.
Spread about ½ cup ricotta cheese mixture over top of the noodles.
Sprinkle with one cup mozzarella cheese.
Spread 1 ½ cups tomato sauce over top of the cheese.
Cover with noodles, ½ cup ricotta cheese mixture and another cup mozzarella cheese.
Repeat layers twice.
Top with cheese blend.
Cover with foil.
Bake about 30 minutes.
Remove foil and bake an additional 15 minutes until cheese is melted and casserole is hot and bubbly.
Garnish with fresh parsley, if desired, before serving.

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