Spinach and Tomato Lasagna
Print Recipe
4.88 from 8 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
Total Time1 hr 30 mins
Course: Entree
Cuisine: Italian
Servings: 8
Calories: 682kcal
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
  • 3/4 cup grated Romano cheese
  • 1 tbsp sugar
  • 1/4 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
  • 1/2 cup all-purpose flour
  • 3 cups vegetable stock
  • 1 cup milk use more if sauce is too thick
  • 1/4 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 about 15 minutes.
  • In a saucepan melt 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 milk, romano cheese and black pepper. Allow to simmer for 5 minutes, mixture will thicken as it. If needed add additional milk or water to thin out your sauce. Allow sauce to cool.
  • In a large skillet or sauce pan add in olive oil, garlic and spinach leaves and allow garlic to saute as spinach reduces.
  • When spinach is fully cooked place in colander and allow all the liquid to drain. Squeeze out any remaining liquid and set spinach aside.

Assembly

  • Start by placing enough bechamel sauce to cover the bottom of your lasagna pan, then add a layer of your prepared lasagna noodles*
  • Add a layer of ricotta cheese 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 adding 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 sliced tomatoes and sprinkle with romano cheese and chopped basil.
  • Bake at 350 degrees for about an hour, allow lasagna to rest for 15-20 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: 682kcal | Carbohydrates: 51g | Protein: 31g | Fat: 39g | Saturated Fat: 22g | Cholesterol: 162mg | Sodium: 871mg | Potassium: 832mg | Fiber: 3g | Sugar: 8g | Vitamin A: 7415IU | Vitamin C: 28.8mg | Calcium: 560mg | Iron: 3.5mg