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    Ask Chef Dennis » Recipes » Main Meals » Pasta Recipes » Tomato and Spinach Lasagna Recipe

    Tomato and Spinach Lasagna Recipe

    Published: Jul 18, 2021 · Modified: Jun 23, 2022 by Chef Dennis Littley · 53 Comments·This post includes affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    4.97 from 30 votes
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    pinterest image for white lasagna

    Lasagna is one of my favorite comfort foods and my Tomato and Spinach Lasagna is a delicious way to enjoy this Italian Classic.

    slice of tomato spinach lasagna on a white plate

    My Tomato and Spinach Lasagna is made with a bechamel sauce, sautéed spinach with garlic, roasted tomatoes and creamy ricotta cheese.

    pan of baked lasagna with white plates and basil in the foregroung

    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?

    overhead view of ingredients 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?

    two images showing ricotta cheese mixture

    Mix the ricotta cheese, grated Romano cheese, eggs, sugar and pepper together until well blended and place in the refrigerator until needed.

    two images showing tomatoes set up and roasted

    Slice tomatoes, season with salt pepper, and grated romano cheese. Roast the tomatoes at 350 degrees F. for about 15 minutes.

    four images showing how to make roux for the bechamel

    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.

    four images showing how to make the bechamel

    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).

    four images showing how to prepare the spinach

    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.

    four images showing assembly of lasagna
    • 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.
    four images showing assembly of lasagna
    • 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.
    slice of lasagna on a black spatula above the pan of lasagna

    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!

    2 slices of lasagna on white plates with basil in between the plates and the pan of lasagna behind them

    More Italian Pasta Recipes You’ll Love!

    • Traditional Italian Bolognese 
    • Spaghetti and Meatballs
    • Tomato Sauce and Sausage
    • Restaurant-Style Clams and Spaghetti
    • Fettuccine Alfredo

    Did you make this? Please RATE THE RECIPE below!

    Please SUBSCRIBE and FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST!

    slice of tomato spinach lasagna on a white plate
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    4.97 from 30 votes

    Tomato and Spinach Lasagna

    You’re going to love these layers of noodles stuffed with ricotta cheese, sautéed garlicky spinach, and roasted tomatoes with a creamy Bechamel sauce. Try my spinach and tomato lasagna for dinner tonight.
    Prep Time30 mins
    Cook Time1 hr
    Resting Time30 mins
    Total Time2 hrs
    Course: Entree
    Cuisine: Italian
    Servings: 8
    Calories: 683kcal
    Author: Chef Dennis Littley

    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
    US Customary – Metric
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    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

    If using dry noodles, you don’t have to cook them, just add a little extra sauce under and over each layer of noodles, and allow the finished lasagna to sit 6-8 hours before baking

    Nutrition

    Calories: 683kcal | Carbohydrates: 52g | Protein: 31g | Fat: 40g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 771mg | Potassium: 843mg | Fiber: 4g | Sugar: 8g | Vitamin A: 7410IU | Vitamin C: 29mg | Calcium: 562mg | Iron: 4mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!
    pinterest image for white lasagna
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    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. Melodie

      May 01, 2022 at 8:07 am

      This recipe sounds amazing, but there are no measurements for the ingredients.

      Reply
      • Chef Dennis Littley

        May 01, 2022 at 8:11 am

        they are all in the recipe card at the bottom of the post. I just checked and everything is there.

        Reply
    2. Brianna

      July 25, 2021 at 9:44 pm

      5 stars
      Fresh, light and creamy! I especially love your bechamel sauce.

      Reply
    3. Silvia

      July 25, 2021 at 5:28 pm

      5 stars
      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.

      Reply
    4. Ramona

      July 25, 2021 at 4:35 pm

      5 stars
      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!

      Reply
    5. Enriqueta E Lemoine

      July 25, 2021 at 3:27 pm

      5 stars
      Amazing lasagna! I not only love lasagna, but I love roasted tomatoes, spinach, and ricotta. This will be my family dinner this week!

      Reply
    6. Nicole

      July 25, 2021 at 12:17 pm

      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.

      Reply
    7. Marisa Franca

      July 25, 2021 at 9:49 am

      5 stars
      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.

      Reply
    8. Farrukh Aziz

      July 23, 2021 at 12:05 pm

      5 stars
      Ah, classic tomato spinach lasagna! I love Italian recipes, mainly lasagnas. This is a great recipe for me and my fam! Thanks for sharing!

      Reply
    9. Sharon

      July 20, 2021 at 9:50 am

      5 stars
      This vegetarian lasagna dish would be perfect for meatless Mondays. So simple to make and delicious.

      Reply
    10. Linda

      July 19, 2021 at 11:41 pm

      5 stars
      This lasagna is to die for! I mean look at those layers…who can say no to that

      Reply
    11. Liz

      July 19, 2021 at 3:23 pm

      5 stars
      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!

      Reply
    12. Pam Greer

      July 19, 2021 at 2:30 pm

      5 stars
      Looking for a yummy meatless lasagna and this is perfect!

      Reply
    13. Kayla DiMaggio

      July 19, 2021 at 11:34 am

      5 stars
      This Spinach Lasagna was so perfect and delicious! I love a good veggie lasagna. Thanks for sharing!

      Reply
    14. Gloria

      July 19, 2021 at 9:28 am

      5 stars
      With all the fresh garden tomatoes ready to eat, this is the perfect recipe. My family loves lasagna. What a great freezer recipe too.

      Reply
    15. Sue

      July 19, 2021 at 7:26 am

      5 stars
      With tomatoes just about to come in season, this recipe is a keeper for sure!

      Reply
    16. Anna

      July 19, 2021 at 6:58 am

      5 stars
      Fantastic recipe, it came out SO GOOD!

      Reply
    17. Amy

      July 19, 2021 at 4:15 am

      5 stars
      Fool proof recipe! It was fantastic! Kids really loved it.

      Reply
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