Lasagna is one of my favorite comfort foods and my Tomato and Spinach Lasagna is a delicious way to enjoy this Italian Classic.
My Tomato and Spinach Lasagna is made with a bechamel sauce, sautéed spinach with garlic, roasted tomatoes and creamy ricotta cheese.
You’ll find many lasagna recipes that use a bechamel sauce in place of the ricotta cheese. But it just wouldn’t be lasagna without the noodles and the ricotta.
I think you can add just about anything else you want as long as those two ingredients are included.
What Ingredients do I need to make Tomato and Spinach Lasagna?
Let’s start by gathering the ingredients we need to make Tomato and Spinach Lasagna. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.
Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
Can I make Tomato and Spinach Lasagna with tomato sauce?
You sure can. Just eliminate the bechamel sauce and use your favorite tomato sauce instead. You can also use some of each sauce to make this lasagna.
How do I make Tomato and Spinach Lasagna?
Mix the ricotta cheese, grated Romano cheese, eggs, sugar and pepper together until well blended and place in the refrigerator until needed.
Slice tomatoes, season with salt pepper, and grated romano cheese. Roast the tomatoes at 350 degrees F. for about 15 minutes.
In a saucepan melt the butter, then add in flour. Stir the mixture over low heat until it begins to smell a little like bread (as the flour cooks).
*Be careful not to let the mixture burn.
In another saucepan heat the vegetable stock until almost boiling then add it to the butter/flour mixture (roux). Mix well getting all of the roux stuck in the corners blended in.
Add in the milk, Romano cheese and black pepper, mixing well. Allow to simmer for 5 minutes, mixture will thicken as it simmers.
If needed add additional milk or water to thin out your sauce. Allow sauce to cool to about room temperature before using (don’t put it in the refrigerator).
In a large skillet or saucepan add olive oil, chopped garlic and spinach leaves. Let the spinach cook until fully wilted and some of the water has cooked out.
When the spinach is fully cooked place it in a colander and let the liquid drain out. Squeeze out any remaining liquid and set spinach aside until needed.
- Start by placing enough bechamel sauce to cover the bottom of your lasagna pan, then add a layer of lasagna noodles on top of the sauce.
- Add one-third of the ricotta mixture for the first layer of the lasagna. Top the ricotta with bechamel sauce and then another layer of noodles.
- Add another layer of ricotta topped with the cooked spinach, and bechamel sauce and another layer of noodles
- Add the rest of the ricotta cheese and top with the roasted tomatoes (reserve 6 slices for the top of the lasagna), bechamel sauce and a final layer of noodles.
- Top the last layer of noodles with bechamel, and shredded mozzarella cheese.
- Add the reserved sliced tomatoes and sprinkle with romano cheese and chopped basil.
- Bake at 350 degrees F for 55-60 minutes. Allow to cool for 15-30 minutes before slicing.
Wouldn’t you’re family and friends love to sit down to this delicious Italian Classic? My Tomato and Spinach Lasagna is sure to become a family favorite!
More Italian Pasta Recipes You’ll Love!
- Traditional Italian Bolognese
- Spaghetti and Meatballs
- Tomato Sauce and Sausage
- Restaurant-Style Clams and Spaghetti
- Fettuccine Alfredo
Tomato and Spinach Lasagna
Ingredients
- 12 refrigerated pasta sheets or a box and a half of dry noodles
- 32 oz ricotta cheese
- 2 large eggs
- ¾ cup grated Romano cheese
- 1 tbsp sugar
- ¼ tsp black pepper
- 2 tbsp olive oil
- 2 cloves garlic -chopped
- 16 ounces organic baby spinach leaves
- 6 fresh tomatoes sliced
- 4 oz shredded mozzarella
- 4 ounces butter
- ½ cup all-purpose flour
- 3 cups vegetable stock
- 1 cup milk use more if sauce is too thick
- ¼ cup grated Romano cheese
- pinch of black pepper
- 1 tbsp fresh basil -chopped
Instructions
- Preheat oven to 350 degrees
- Mix ricotta, grated Romano cheese, eggs, sugar and pepper together until well blended and place in the refrigerator until needed.
- Slice tomatoes, season with salt pepper and grated romano cheese and roast at 350 degrees for 15 minutes.
- In a saucepan melt the butter, then add in flour. Stir mixture over low heat until it begins to smell a little like bread (as the flour cooks). Be careful not to let the mixture burn.
- In another sauce pan heat the vegetable stock until almost boiling, then add it to the butter / flour mixture (roux). Mix well getting all of the roux stuck in the corners blended in.
- Add in the milk, romano cheese and black pepper. Allow to simmer for 5 minutes, mixture will thicken as it simmers. If needed add additional milk or water to thin out your sauce. Allow sauce to cool but don't refrigerate it!
- In a large skillet or sauce pan add olive oil, garlic and spinach leaves and allow garlic to saute as spinach reduces.
- When the spinach is fully cooked place in a colander and let the liquid drain. Squeeze out any remaining liquid and set the spinach aside until needed.
Assembly
- Start by placing enough bechamel sauce to cover the bottom of your lasagna pan, then add a layer of lasagna noodles
- Add a layer of ricotta cheese (on e third of the mixture) a little of the bechamel sauce and then another layer of noodles.
- Add another layer of ricotta topped with the cooked spinach, top with bechamel sauce. then add another layer of noodles
- Add the rest of the ricotta cheese and top with the roasted tomatoes (reserve 6 slices for the top of the lasagna), bechamel sauce and a final layer of noodles.
- Top the last layer of noodles with bechamel, and shredded mozzarella cheese.
- Top with the reserved sliced tomatoes and sprinkle with romano cheese and chopped basil.
- Bake at 350 degrees for 55-60. Allow lasagna to rest for 15-30 minutes before cutting.
Notes
Nutrition
Brianna
Fresh, light and creamy! I especially love your bechamel sauce.
Silvia
Delicious! I try to add a few meatless dishes to my weekly menu and I tried this tomato and spinach lasagna of yours, we loved it. The bechamel sauce is a winner.
Ramona
I love lasagna and so does my family, this recipe would be absolutely perfect! I love how you added spinach as well as beautifully melted cheese. I cant wait to make this recipe, thank you for sharing!
Enriqueta E Lemoine
Amazing lasagna! I not only love lasagna, but I love roasted tomatoes, spinach, and ricotta. This will be my family dinner this week!
Nicole
My husbands loves a lasagne that doesn’t have meat, so this will be sure to satisfy. Plus, we always have an abundance of tomatoes in the garden, so this will be a great way to use them up. I also appreciate the visual steps on making the béchamel – it really helps to guide you to ensure you’re doing it right.
Marisa Franca
As an Italian I agree with your conclusion. Omitting ricotta cheese in a lasagna is blasphemy. You may not have gone quite that far with your conclusion but I do believe it needs that cheese. You’ve made the classic Italian dish just the way I like it. My Mamma and Nonna would agree. Fantastic recipe.
Farrukh Aziz
Ah, classic tomato spinach lasagna! I love Italian recipes, mainly lasagnas. This is a great recipe for me and my fam! Thanks for sharing!
Sharon
This vegetarian lasagna dish would be perfect for meatless Mondays. So simple to make and delicious.
Linda
This lasagna is to die for! I mean look at those layers…who can say no to that
Liz
I have an over abundance of tomatoes in my garden this year. Perfect recipe to use those tomatoes up! The spinach adds such color, as well!
Pam Greer
Looking for a yummy meatless lasagna and this is perfect!
Kayla DiMaggio
This Spinach Lasagna was so perfect and delicious! I love a good veggie lasagna. Thanks for sharing!
Gloria
With all the fresh garden tomatoes ready to eat, this is the perfect recipe. My family loves lasagna. What a great freezer recipe too.
Sue
With tomatoes just about to come in season, this recipe is a keeper for sure!
Anna
Fantastic recipe, it came out SO GOOD!
Amy
Fool proof recipe! It was fantastic! Kids really loved it.