spinach lasagna recipe

I&#x27;ve taste tested a LOT of lasagna in my life - and I can tell you this is simply the best vegan lasagna recipe you&#x27;re going to find. Perfectly cooked lasagna noodles are layered with vegan ricotta cheese, savory marinara sauce and protein-packed fresh spinach. It&#x27;s simple, delicious, and 100% vegan.

Easy Vegan Lasagna

Lasagna Noodles

oz vegan ricotta cheese

olive oil

onion

garlic (minced)

spinach

mozzarella cheese

marina sauce

Boil water for your noodles in a large pot. Cook pasta according to the package instructions, until al dente. Drain noodles from water and set aside.

Heat olive oil in a large non-stick skillet. Add onion and cook for 3-4 minutes, until softened. Add garlic and spinach, and cook for 2-3 minutes, until spinach is wilted. Set aside.

Prepare a large baking pan by spraying with non-stick cooking spray. Spread one cup of pasta sauce in the bottom of the pan.

Lay a single layer of lasagna noodles down first. Top with a layer of spinach filling, then a layer of ricotta, then a sprinkle of vegan mozzarella cheese. Repeat util all noodles are used. Top with one more layer of pasta sauce, and a sprinkle of vegan mozzarella cheese.

Bake at 400 for about 20-25 minutes.

https://embed.mediavine.com/videos/dm3dgybfnowcqkvjvmyx

This is the best vegan lasagna recipe you're going to find. Perfectly cooked lasagna noodles are layered with vegan ricotta cheese, savory marinara sauce and protein-packed fresh spinach. It's simple, delicious, and 100% vegan.

Looking for more recipes using spinach and artichoke dip? Our Cheesy Chicken, Spinach & Artichoke Lasagna from Delish.com is the best.

Chicken, Spinach & Artichoke Lasagna

lasagna noodles

butter

garlic,

tbsp. all-purpose flour

c. milk (preferably whole or 2%)

Kosher salt

black pepper

c. Parmesan

c. shredded rotisserie chicken

lb. frozen chopped spinach, thawed and squeezed of excess liquid

artichoke hearts, drained and chopped

(15-oz.) containers part-skim ricotta

c. mozzarella

After reading the reviews saying there was a lack of sauce & taste, I decided to make a few changes. I did not use 4 cups of mozzarella. Probably 3.
Sauce: I used  5 T of butter, 4-T of flour, 1 cup light cream & 3 cups skim. The sauce took 7-10 minutes to thicken. I also added 1/2 t of salt & couple grinds of pepper.
Ricotta- I combined one 28oz container of ricotta, 2 eggs & 1/4 teaspoon of nutmeg. Make ahead, set aside.
I substituted the artichokes w/ mushrooms that I sauteed ahead in a little butter, thyme & S & P.
Layering: A full ladle of sauce on the bottom of a 13 x 9; Another full ladle of sauce in the chicken mixture. Mix to combine.
On top of 1st layer of noodles half of the chicken mixture; ladle of sauce & half the ricotta mixture & 1 cup mozzarella (or more).
2nd layer of noodles; remaining chicken mixture; ladle of sauce & remaining ricotta.
3rd layer of noodles, remaining sauce & spread mozzarella. 
Baked 350, covered w/ foil that I tented & baked 45-50 minutes. 
Hope this helps!  IT WAS AMAZING!

Added  chicken stock, and mixed ricotta with fresh basil salt and pepper fresh cherry tomatoes on the top.  Cayenne to the sauce mixture 👍

This was very disappointing.  Very bland and “doughy” tasting.  I did follow the recipe to the letter.  
The dog liked it, though.

Definitely add some spices and quadruple the garlic in it... good but needs flavor

It was pretty tasty! I added a half a can of chicken broth and it gave it some more taste to it. A significant amount of pepper as well! Hubby even went back for seconds. Will make again!

I added some chicken broth to the sauce while it was cooking to make it go further, used fresh spinach and sun dried tomatoes.  Turned out very tasty!  My husband even brought some to work and they asked for the recipe!

It was better with a pack ranch dip packet added to sauce and baked my chicken with pack ranch dressing . it was all eaten then. no left overs at all

I always make sure I add my own mixture and flavors to any recipe. With this one, I added chicken broth and bacon to the sauce. Also, a lot more salt and peppers and of course way more garlic than said. So overall, it was absolutely delicious.

This came out really great.  I halved the recipe,  but otherwise followed it exactly. I had to take a Benadryl as it is a huge dairy bomb.

My family thought it was just okay, not too much flavor. It was a lot of work and dishes. Plus I have way to many leftovers that no one wants to eat because they weren't impressed with it.

Good Recipe if you season the chicken 1st with your own Seasoning and bake the chicken. I didn't use Rotessire chicken, I seasoned and bake my own chicken and bake it until done. My only complaint is it needed to be more chicken mixture to make 3 layers But all in all the Recipe was good.

https://streaming.hearstdigitalstudios.com/9201f249-ddd7-43ed-a70f-0ea4d5a60f41/video_rover_16x9_1080p_hd_1550681053_51394.mp4

If you know spinach-artichoke dip is the best way to start a party, you can only guess what layering it in lasagna does.

Chicken Spinach Artichoke Lasagna is the Dinner You Need Right Now!

This homemade Spinach Lasagna is cheesy &amp; budget-friendly, it&#039;s the perfect dish to feed a crowd!

Easy Spinach Lasagna

pasta sauce

Italian seasoning

spinach (thawed)

ricotta cheese

mozzarella cheese (shredded, divided)

parmesan cheese (shredded, divided)

parsley

salt

Preheat oven to 350°F. Line a 9x13 pan with Reynolds Wrap® Heavy Duty Foil.

Place lasagna noodles in a pan and cover with boiling water for 15 minutes. Rinse with cold water and dab dry.

Meanwhile, heat olive oil over medium heat in a large skillet. Add onion and garlic and cook until tender, about 5 minutes. Add pasta sauce and Italian seasoning. Simmer 5 minutes more or until slightly thickened.

While sauce is simmering, squeeze spinach to remove moisture. Combine with ricotta cheese, 2 ½ cups mozzarella cheese, ¼ cup parmesan cheese, egg, and fresh parsley. Mix well.

Place 1 cup of sauce in the bottom of the prepared pan.

Layer with 3 lasagna noodles. Add ½ of the spinach and cheese mixture and ⅓ of the sauce.

Add 3 more lasagna noodles, remaining ½ of the spinach and cheese mixture, and ⅓ of the sauce. Top with the last 3 noodles and the remaining sauce.

Cover with Reynolds Wrap® Heavy Duty Foil to ensure it is well sealed and bake 45 minutes. Remove foil, top with remaining mozzarella and parmesan cheese. Bake an additional 15-20 minutes or until browned.

Cool 20 minutes before cutting.

https://content.jwplatform.com/videos/DjYkf1gK.mp4

This tasty Spinach Lasagna is an easy recipe and jam-packed with spinach & three kinds of cheese!
Layers and layers of pasta, sauce, cheese & spinach, this dish can be made ahead of time, freezes and reheats well and everyone loves it.

White Chicken Lasagna with Spinach is the creamiest, dreamiest, cheesiest white lasagne you’ll ever have the pleasure of eating. Perfect for the family, dinner guests, or for keeping all to yourself.

Easy White Chicken Lasagna with Spinach

garlic

flour

½ cups whole milk (or half and half)

salt (to taste)

parmesan cheese

cream cheese (softened)

lasagna noodles (cooked according to package instructions)

chicken

baby spinach leaves

Preheat oven to 400 degrees. Oil an 8 x 8-inch baking dish.

Place a saucepan over medium heat. Add the butter and when it’s melted and no longer foaming, stir in the garlic and flour. Cook 30 seconds, then gradually whisk the milk into the pan. Bring to a simmer and cook until the sauce is thickened. Remove from the heat and add the Parmesan, cream cheese and spinach. Stir until the spinach is wilted.

make the sauce

Whisk the egg and ricotta in a small bowl until blended.

Spoon about 1/4 cup sauce on the baking dish and top with 2 lasagna noodles, followed by ¼ cup of the ricotta, 2/3 cup chicken, 2/3 cup mozzarella, 1 tablespoon Parmesan and ½ cup of the sauce. Repeat the layers twice more and pour the remaining sauce and Parmesan over the top layer of noodles.

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