Spinach Lasagna

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  • Total Time: 1 hrs 30 mins
  • Hands-on Time: 0 hrs 30 mins
  • Makes: servings

Bubbly cheese, tangy tomato sauce and tender noodles are what encompass a great lasagna. This Italian-inspired recipe features fresh spinach in lieu of meat to keep it lighter, healthier and vegetarian.


  • 1 package

  • 15 ounces tomato sauce

  • 14.5 ounces diced tomatoes

  • 1 package (8-ounces) lasagna noodles

  • 3 cups fresh spinach leaves

  • 1/2 cup Parmesan cheese

  • 15 ounces ricotta cheese

  • 12 ounces cottage cheese

  • 8 ounces shredded Italian Blend cheese, divided


    1. Preheat oven to 350 degrees. Spray a 2-quart casserole pan with non-stick cooking spray.

    2. Mix together tomato sauce, diced tomatoes, and Roasted Garlic Spaghetti Sauce.

    3. In a separate bowl, combine the ricotta, cottage and half the shredded cheese.

    4. Spread a thin layer of the tomato mixture in bottom of 2-quart casserole pan. Place a layer of uncooked lasagna noodles over sauce, then add a layer of spinach. Add a layer of the cheese mixture. Repeat until all the ingredients are used (approximately 3 layers).

    5. Top with remaining shredded cheese and Parmesan cheese. Cover with foil and bake for 50 to 60 minutes or until pasta is tender.Chef suggestion Parcook the noodles if a softer texture is desired. Using regular uncooked noodles produces an al dente texture

    Assemble a day ahead and refrigerate. Increase bake time 15 to 20 minutes.


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