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- Pasta bakes
- Vegetable lasagne
- Spinach lasagne
So yummy you won't know it's actually low fat! This is an easy lasagne recipe, and you can also substitute minced turkey or another veggie for the spinach.
648 people made this
- 1 tablespoon extra virgin olive oil
- 500g frozen spinach
- 1/2 onion, chopped
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 2 cloves garlic, crushed
- 1 (700g) jar pasta sauce
- 350ml water
- 300g low fat natural cottage cheese
- 200g light mozzarella cheese, grated
- 4 tablespoons grated Parmesan cheese
- 1 bunch fresh parsley, chopped
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 1 egg
- 1/2 (500g) packet dried lasagne sheets
MethodPrep:30min ›Cook:1hr10min ›Extra time:10min › Ready in:1hr50min
- Preheat oven to 180 C / Gas mark 4.
- In a large pot over medium heat, saute spinach, onion, oregano, basil and garlic in the olive oil. Pour in pasta sauce and water; simmer 20 minutes. In a large bowl, mix cottage cheese, mozzarella, Parmesan, parsley, salt, pepper and egg.
- Place a small amount of sauce mixture in the bottom of a lasagne dish. Place 4 uncooked lasagne sheets on top of sauce and top with layer of sauce. Add 4 more sheets and layer with 1/2 sauce and 1/2 cheese mixture, then lasagne sheets and repeat until all is layered, finishing with sauce.
- Cover with aluminium foil and bake in a preheated oven for 55 minutes. Remove foil and bake another 15 minutes. Let sit 10 minutes before serving.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
Reviews & ratingsAverage global rating:(546)
Reviews in English (406)
Altered ingredient amounts.I added peas, used fresh spinach but didn't need the water. still yummy!-17 Apr 2010
Used different ingredients.i used fresh, washed spinach from a bag instead, but i chopped it first-08 Jan 2009
Delicious recipe! My husband even said this was the best lasagne I've made.I substituted quark for the cottage cheese, and used cheddar instead of mozzarella. Still turned out fabulous!-10 Nov 2010
10-Minute Spinach Lasagna
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Since becoming a food blogger, my cell number has basically morphed into the cooking hotline for my friends.
Probably at least once a day, I get a text from someone asking whether a ____ can be cooked in the crock pot, or how to tell if _____ is ripe, or what side would go well with _____ entree, or a photo asking whether _____ is a cucumber or a zucchini. Or most often, asking to taste-test whatever I posted on Instagram that day. )
Last week, though, one of my neighbors was asking me about how to cook lasagna, since she pointed out that I did not have a classic lasagna recipe on my blog. She also had questions about brands of no-boil noodles…and whether they need to be boiled…what recipe she should try…and yep, I realized it was high time I finally post a lasagna recipe on the blog. So instead of going with a wild and creative lasagna recipe, I thought I would start out with a foolproof classic: 1o-Minute Spinach Lasagna.
This vegetarian lasagna is so hearty that even the meat-eaters in your life will love it. It’s made with a short list of classic ingredients, including lots of good-for-you fresh spinach and fresh basil. (And my favorite marinara sauce recipe that I posted on the blog yesterday.) And true to its name, once you have the ingredients lined up and ready to go, this recipe literally just takes 10 minutes to prep. Then 45 minutes later, this fabulously delicious lasagna will be yours to enjoy.
Let’s get our inner Garfield on… :)
As I mentioned, I highly recommend using my homemade marinara sauce recipe to go in this lasagna. It’s fresh, simple, delicious, and so flavorful. But if you’re in a hurry, the store-bought jarred stuff will also work. :)
Lasagna is all about layering. So here’s how I make this one:
1) Sauce: Begin with a layer of sauce so that the lasagna does not stick to the pan. I recommend my homemade marinara recipe.
2) No-Boil Lasagna Noodles: No-boil is key if you’re going for the 10-minute version of this lasagna. (Or you can also pre-cook some traditional noodles if you only have those on hand.) I used DeLallo’s flat lasagna noodles, which fit perfectly into an 8-inch square baking dish. But whatever brand you use, feel free to break them up and lay them down in whatever pattern so that the noodles cover the sauce in a single layer.
3) Ricotta (or Cottage Cheese): This can be a tiny bit hard to spread on the noodles. I recommend dropping it in small spoonfuls, and then spreading it around with a spoon.
4) Mozzarella Cheese: This is what makes the lasagna perfectly ooey gooey and stringy. You can use pre-shredded cheese, but I always recommend buying a block of mozzarella and shredding it yourself for even better melting. (Or you can buy a ball of fresh mozzarella, and slice it into thin coins to layer on top of the ricotta.)
5) Fresh Spinach and Chopped Basil: I love a good spinach lasagna, and I prefer to use chopped fresh spinach. But you can also substitute in frozen spinach that has been drained. Or other roasted or sauteed veggies — like zucchini, mushrooms, onions, etc. — will also work great in the “veggie” layer. I also added some fresh basil in with the spinach, which gives it a great extra kick of flavor.
And then repeat!! I did two layers of the list described above. And then I topped the lasagna with a final layer of marinara, noodles and mozzarella cheese.
Once the layers are complete, cover the lasagna with foil and pop it in the oven for about 30 minutes.
Then remove the foil and bake it for a final 15 minutes until the cheese starts to brown around the edges.
Once you pull the lasagna out of the oven, I like to toss on a layer of grated Parmesan…
…and then a little extra fresh basil for color.
Oh man, I don’t know how I waited 5 years to post this one on the blog. But when it comes to comfort food as good as this, better late than never, right? All the thanks goes to my neighbor, Leanna, for the request. :)
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Lasagna is such a comfort food. But making it can seem like a long, complicated process to the uninitiated. Take the first step to homemade lasagna glory with this simple recipe. Remember, these are the basics. Feel free to improvise after you’ve made this recipe once as-is.
This easy lasagna recipe is made with layers of creamy ricotta and spinach filling, tomato sauce, Parmesan cheese and mozzarella cheese. Making a proper lasagne is all about a harmonious ratio of filling, cheese, sauce, and noodles. For this spinach and cheese version, we’ve skipped the béchamel sauce found in traditional lasagna recipes to make the dish fast and easy to assemble. Bake until browned and bubbly, and serve with a simple salad or vegetable side for a cozy vegetarian meal.
For dessert, we recommend following up with another easy comfort food classic like our Rice Pudding recipe.
What to buy
Emile Henry 13-by-9-Inch Baking Dish, $49.99 on Amazon (25% off)
This handsome casserole dish can go straight from the fridge or freezer to the oven, and then to the tabletop to serve. It’s dishwasher safe too.
Tips for Christmas and Eggs
Eggs should keep a consistent and low temperature. This is best achieved by placing their carton in the center of your fridge. The eggs should also remain in their original packaging to avoid the absorption of strong odors.
It is wise to follow the “best by” date to determine overall freshness, but eggs can be tested by simply dropping them into a bowl of water. Older eggs will float while fresh eggs will sink. This is due to the size of their air cells, which gradually increase over time.
Cooked eggs have a refrigerator shelf life of no more than four days, while hard-boiled eggs, peeled or unpeeled, are safe to consume up to one week after they’re prepared.
The beauty of an egg is its versatility. Eggs can be cooked in a variety of ways. Here are some tips in accomplishing the four most common preparations.
Scrambled: Whip your eggs in a bowl. The consistency of your scrambled eggs is a personal preference, though it seems like the majority of breakfast connoisseurs enjoy a more runny and fluffy option. In this case, add about ¼ cup of milk for every four eggs. This will help to thin the mix. Feel free to also season with salt and pepper (or stir in cream cheese for added decadence). Grease a skillet with butter over medium heat and pour in the egg mixture. As the eggs begin to cook, begin to pull and fold the eggs with a spatula until it forms curds. Do not stir constantly. Once the egg is cooked to your liking, remove from heat and serve.
Hard-boiled: Fill a pot that covers your eggs by about two inches. Remove the eggs and bring the water to a boil. Once the water begins to boil, carefully drop in the eggs and leave them for 10-12 minutes. For easy peeling, give the eggs an immediate ice bath after the cooking time is completed. For soft-boiled eggs, follow the same process, but cut the cooking time in half.
Poached: Add a dash of vinegar to a pan filled with steadily simmering water. Crack eggs individually into a dish or small cup. With a spatula, create a gentle whirlpool in the pan. Slowly add the egg, whites first, into the water and allow to cook for three minutes. Remove the egg with a slotted spoon and immediately transfer to kitchen paper to drain the water.
Sunny Side Up/Over Easy/Medium/Hard: For each of these preparations, you are cracking an egg directly into a greased frying pan. For sunny side up, no flipping is involved. Simply allow the edges to fry until they’re golden brown. To achieve an over easy egg, flip a sunny side up egg and cook until a thin film appears over the yolk. The yolk should still be runny upon serving. An over medium egg is flipped, fried, and cooked longer until the yolk is still slightly runny. An over hard is cooked until the yolk is hard.
Eggs can easily be frozen, but instructions vary based on the egg’s physical state. As a general rule, uncooked eggs in their shells should not be frozen. They must be cracked first and have their contents frozen.
Uncooked whole eggs: The eggs must be removed from their shells, blended, and poured into containers that can seal tightly.
Uncooked egg whites: The same process as whole eggs, but you can freeze whites in ice cube trays before transferring them to an airtight container. This speeds up the thawing process and can help with measuring.
Uncooked yolks: Egg yolks alone can turn extremely gelatinous if frozen. For use in savory dishes, add ⅛ teaspoon of salt per four egg yolks. Substitute the salt for sugar for use in sweet dishes and/or desserts.
Cooked eggs: Scrambled eggs are fine to freeze, but it is advised to not freeze cooked egg whites. They become too watery and rubbery if not mixed with the yolk.
Hard-boiled eggs: As mentioned above, it is best to not freeze hard-boiled eggs because cooked whites become watery and rubbery when frozen.
This was really tasty. My 9x13 was filled to the brim and bubbled over just a little, so recommend placing a tray underneath. Would be good with hot Italian sausage also.
I love this lasagna. Making is for a cozy Christmas dinner after a more formal Christmas Eve. It is my go-to lasagna. Super yummy!
I was rushing and ended up putting two big fistfuls of fresh baby spinach in with the ricotta cheese mixture by accident. When I realized what I had done, I went ahead and added the basil, only about half the amount called for in the recipe. I layered with fresh baby spinach and used sliced mozzarella vs. shredded. I also turned off the oven at the end of the cooking time and kept it in a warm oven for about 20 minutes as it looked a bit watery in places (I used a glass dish). The extra spinach was fine and everyone loved the dish.
This may be the most delicious lasagna I've made, and it makes a lot! Cooked up about 1" above my standard 9x13x2" Pyrex baking dish, a bigger lasagna pan will work better. The basil ground up in the ricotta is a nice touch. Italian sausage is also far superior to ground beef here, IMO.
We enjoyed this for the lighter tomato sauce rather than my heavier sauce/puree/ paste/red wine version. I have used ground meat but the sausage is nice. The processed cheese smooths easily as another noted. I followed another and used baby spinach and just added in the layering without steaming. It blended in perfectly. We're eating leftovers later this week. This will be my go to lasagna recipe.
Very good, but for all the work it is to assemble the various components - not worth it.
I loved this exactly as is. Was not too watery for me, but I finished cooking at 400, maybe that helped. I also liked the smooth texture of processing the ricotta, will do that again, it was also easier to spread that way. Keeping the spinach as its own layer and out of the ricotta mixture seemed to give it more texture and flavor. I used Beyond Meat sausage for vegetarians and it was delicious.
This is my go-to lasagna recipe now and it always gets rave reviews. I add sautéed portobello mushrooms to the sauce. Otherwise I follow the recipe and it's always fantastic!
This turned out excellent! I used fresh baby spinach instead of frozen and opted for fresh mozzarella in slices, which distributes nicely. Additions to the sauce included sautéed mushrooms and hot Italian sausage and I used 3/4 the amount of basil. This is my go to recipe now!
Simple, delicious. Not sure why it was watery for others, mine had an excellent texture. Perfect for a cozy meal and some days worth of leftovers for lunch.
This was my first lasagna and it turned out great! I wish I used fresh steamed spinach instead of frozen and it was massive but it was great!
I noticed the recipe does not include sauce in the layers, only on the bottom and top. I thought that was strange, and now that I see the video, where sauce is added to each layer, I figure it is just a mistake in the recipe. Interestingly, I tried this recipe BECAUSE there was no sauce in the layers. I hate when my lasagna runs all over the plate--I learned to make a lasagna that stands up on the plate, in a neat square, and that's how I prefer it. Anyway, a few alterations to my taste: I used half fontina and half mozzarella, because we love fontina. Additionally, I made an extra layer, portioning the ingredients in quarters rather than thirds (I usually do this, for the same "stand up" reason). Finally, my husband is highly allergic to onions, so no onions in the sauce, but I did add some chanterelles and baby portobellos, sliced, sauteed with the sausage. This recipe was really, really delicious!
Minor changes. Halved the recipe, added mushrooms and used ground beef rather than Italian sausage (because that was what I had). It was excellent. I did use six of the lasagna sheets for the half recipe and it all came out perfect. Will do again.
This is the best lasagne ever. I made it for my condo neighbors when we had our Xmas dinner. I had 4 people come by looking for leftovers - they knew I mad a double batch. What not to do - don't use jarred ragu. It doesn't taste right. Just follow the recipe. I also used those smaller caterer foil boxes to freeze for later. I will always do that again. It's always nice to have a good meal saved away. I've shared this recipe with 8 other people. Many thanks to the person who put this all together.
I made it for a dinner party and everyone loved it!
Turned out great! Followed the recipe as written, except that I did not use the liquid from the canned tomatoes. The lasagna was not watery at all. In fact, I wanted more sauce so next time, I will leave the liquid in. Everyone loved the basil ricotta and it was a nice texture. I would make this again!
I made this dish for our holiday party - everyone loved it! I'll definitely make it again
I've made this dish several times now. It's a winner. The flavors are great together. To save time, I have also used jarred sauce in the past. Just jazz it up with sausage, oregano and garlic. Delicious!
Best lasagna recipe out there! I have made this several times and it is a crowd pleaser. Easily feeds 6 hungry guests with minimal sides. It is absolutely vital to remove all moisture from the spinach or the lasagna will be incredibly runny :/
I love this recipe, the combination of sausage and spinach just seems to provide another layer of flavors over most lasagna recipes. But I do have a couple of recommendations having done it a dozen times or so. 1) DO use a larger pan than a 9x13. In my case a ceramic lasagna pan that's probably 10x14x4.. the extra depth really helps. 2) DO use oven ready noodles. It helps consume some of the moisture and surprisingly tastes great. This wasn't intuitive to me, but trust me and try it. 3) I DON'T use a food processor and I DO just incorporate the spinach into the filling mix. 4) DO really work on getting the moisture out of the spinach. I spread it out over 6ish sheets of paper towel and pat it with more paper towels until it's pretty dry. 5) I use more moz cheese than they recommend. To each his/her own :) Lastly, I do think Lasagna is a dish to be done somewhat by judgement vs strictly following a recipe. If your sauce seems too watery, simmer it for a while. etc etc. To me lasagna is a bunch of great ingredients and flavors and as long as you get the moisture roughly right you pretty much can't miss.
Used garden tomatoes instead of canned and simmered the sauce till the consistency looked right to me. Got raves from my guests, and I was pleased with the results.
It looks a little soupy. Perhaps the marinara should have simmere a little longer?
Too watery. I knew better, but after skimming the reviews I thought I’d give it a shot. However, TOO WATERY. I like the basil, but other than that this is nothing special.
I would not process the filling in the processor. I like to have some texture to the filling, not have it so smooth. Also I like cubing my mozzarella, I do not like buying pregrated cheeses. Too much basil! you don't need that much! I also like adding julienned carrots to my lasagna as well.
This was very good and I will definitely make it again. Just want to warn people that I used a glass "lasagna" pan (thanks to other reviewers saying a 13x9 pan wasn't big enough) and still had some boil-over onto the half-sheet pan I used underneath it. Another note, I assembled this the day ahead, took it out of the fridge about 30 minutes before baking and this took over 2.25 hours to reach 180 degrees! Next time, I will keep everything separate and reheat the sauce before assembling.
Don’t miss this Quick and Easy Chicken & Spinach Lasagna Recipe that’s a great way to use leftovers! And it’s SO much faster than traditional baked lasagna. You will LOVE how it’s ready in under 30 minutes!
Chicken & Spinach Lasagna Recipe
I thought up this recipe one night last week when I was wondering what to make with leftover chicken breast. Because, I wanted to use up the leftovers. And, since it was already cooked, it made making this that much faster! So, my goal was to create a chicken breast recipe that wasn’t boring, and wasn’t something we eat all the time. After all, we hate eating the same old thing almost as much as I hate wasting leftovers!
Do You Like Leftovers?
Typically my family doesn’t want to eat leftovers, so it’s always a struggle! But, every now and then I hit a home run. Then, they not only ask for seconds, but I find them foraging around the kitchen in search of my culinary masterpiece for lunch the next day. That’s when I, as a chef, know that I’ve arrived. Ha, ha, ha!
About the Ingredients
Amazingly enough, I only needed ONE chicken breast (they were huge) for this whole pan of lasagne! Talk about a frugal meal! One chicken breast fed my whole family.
I used whole wheat pasta, but you can use whatever you like! And, I used previously canned tomatoes from my garden. But, you can use spaghetti sauce or marinara, fresh or store bought. Whatever you happen to have on hand.
I try to sneak in healthy ingredients, which is why I added spinach. I know some people don’t like spinach, which is why it’s totally optional in this dish. This lasagne is great without spinach too. My family loves it with spinach. So, it works for us.
And when it comes to cheese, I used two types – yellow and white. For the topping I used yellow cheese. You can use something like cheddar (either mild cheddar, or even sharp cheddar is great), Monterrey Jack and Colby or Colby-Jack cheese. It just depends on what taste you and your family prefer.
And then for the inside soft cheese, I love cream cheese lasagna (as in Philadelphia cream cheese) but I know people who like ricotta. Alternatively, cottage cheese lasagna is a great frugal alternative to using ricotta!
This leftover-chicken lasagna is super quick and easy to put together! And seriously, it’s so tasty!
How to make Easy Spinach Lasagna:
Since this is a smaller batch lasagna, you will need an 11-inch dish for this recipe. Amazon can deliver the one that I linked for you the same day in many cities. I love that convenience!
First you’ll make the white sauce. Onions are sautéed, and then flour is stirred in. 1% milk, salt and pepper are added last. The sauce is heated until slightly thickened and hot (about 5 minutes.) One cup of sauce is spread into the bottom of the pan, then 3 no-boil lasagna noodles are laid on top. Half of the ricotta filling is spread on top of the noodles (a mix of ricotta, spinach, egg white and nutmeg). Then layer one more cup of sauce, more lasagna noodles, the rest of the filling, and another cup of sauce. The remaining noodles are placed on top and the remaining sauce too. Continue reading for optional cheese add-ins. Print the full recipe at the end of this post.
Lazy 5-Ingredient No-Boil Spinach Lasagna Recipe
This easy spinach lasagna recipe is a lazy cook&rsquos dream, as it takes less than five minutes to assemble the lasagna and stick it in the oven! The secret is no-boil lasagna noodles, plus a clever combination of only 5 simple ingredients!
If you are used to lasagna being a labor-intensive recipe, your totally need to re-think your strategy. Come on, who wants to fumble with a pot of boiling water to cook the noddles just to have them shamelessly stick to each other? Who wants to measure, peel, chop and pre-cook a mile-long list of fancy ingredients? Who wants to wash a pot, a pan, a cutting board, a stove and a counter that are all dirty before the lasagna is even in the oven? No worries &ndash with this breakthrough recipe you are going to have a mouthwatering lasagna made with delicious fresh ingredients without any of this painful and unnecessary prep work!
No-boil lasagna noodles come to the rescue &ndash there is no need to pre-cook them and you can use them for layering straight out of the box! If you never used no-boil lasagna noodles before, be assured that they taste exactly the same as regular ones &ndash there is no difference in taste whatsoever! And once you go with the no-boil, you&rsquoll never go back :)
I&rsquom using the following common and easy-to-find ingredients to layer with the no-boil noodles in this tasty easy lasagna: ricotta cheese, mozzarella cheese, pasta sauce and FRESH spinach! That&rsquos all &ndash it&rsquos as simple as that!
Another huge bonus of this lasagna is the fact that it is fairly healthy! You can use part-skim ricotta cheese and mozzarella cheese to cut down on calories, use whole-wheat no-boil lasagna noodles for added fiber, and not to mention you are getting in a huge amount of healthy nutritious spinach that&rsquos so good for you! Yes, this lasagna is a great way to get more healthy greens into your diet :) How&rsquos that for an excuse to make it?
Why am I using fresh spinach? Isn&rsquot the spinach lasagna typically made with frozen spinach? Wouldn&rsquot frozen spinach be easier? This lazy cook says &ldquoNo&rdquo to frozen :) Seriously, there are 4 reasons why I&rsquom using fresh spinach instead of frozen in this lasagna:
- It&rsquos easier to open a package of pre-washed fresh spinach than to thaw that old frozen green block of ice!
- It&rsquos more pleasant to handle the fresh crispy green spinach leaves than the mushy wilted mess of thawed frozen spinach!
- You can optionally decorate the top of the lasagna with fresh spinach leaves like I did :) Can&rsquot do it with frozen!
- Fresh simply tastes best!
This lasagna is moist, juicy, cheesy and delicious &ndash exactly how it should be! Would you like a slice?
- 2 eggs
- 2 containers (15 ounces each) ricotta cheese
- 2 packages (10 ounces each) frozen chopped spinach, thawed, drained and squeezed dry
- 1 package (8 ounces) shredded mozzarella cheese, divided
- 1 Tablespoon McCormick® Parsley Flakes
- 1 Teaspoon McCormick® Garlic Powder
- 1 Teaspoon McCormick® Perfect Pinch® Italian Seasoning
- 1/2 Teaspoon salt
- 1/4 Teaspoon McCormick® Black Pepper, Ground
- 1 jar (26 ounces) spaghetti sauce
- 1/2 Cup water
- 9 lasagna noodles, uncooked
- 1/4 Cup grated Parmesan cheese
Add ricotta cheese, spinach, 1 1/2 cups mozzarella cheese, parsley, garlic powder, Italian seasoning, salt and pepper mix well.
Empty spaghetti sauce into medium bowl.
Pour water into empty jar cover and shake well.
Add to spaghetti sauce mix well.
Spread about 1 cup of the sauce onto the bottom of 13x9-inch baking dish top with 3 noodles.
Spread half of the cheese mixture over the noodles.
Repeat sauce, noodles and cheese layer once.
Top with remaining noodles and sauce, making sure to cover noodles with sauce.
- 1/4 cup olive oil
- 1 small yellow onion, finely chopped
- 2 teaspoons coarse salt
- 2 pounds baby spinach
- 4 tablespoons unsalted butter
- 1/4 cup all purpose flour
- 1 quart milk
- 1 packed cup grated Parmesan (3 ounces)
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground black pepper
- 2 medium zucchini (about 1 pound), sliced lengthwise into 1/4-inch-thick planks
- 8 ounces no-boil lasagna noodles
- 6 ounces mozzarella, shredded
- 1/3 packed cup (1 ounce) grated Pecorino Romano
Preheat oven to 375 degrees with rack in middle position.
Heat 1 tablespoon oil in a large pot over medium-high heat. When oil shimmers, add onions and 1/2 teaspoon salt and cook, stirring occasionally, until translucent, 3 minutes. Add spinach, a few handfuls at a time, and cook, stirring frequently, until all spinach is wilted, 3-5 minutes. Transfer to a mesh strainer and press against spinach to remove as much liquid as possible.
In a medium saucepan, melt butter over high heat. Add flour and cook, whisking constantly, until roux is golden brown, 1 minute. Add milk and continue whisking until milk begins to boil and thickens enough to coat the back of a spoon. Remove from heat and stir in Parmesan, nutmeg, 1 teaspoon salt, and black pepper. Cover surface with plastic wrap.
Heat remaining 3 tablespoons oil in a large skillet over medium-high heat and fry zucchini, turning once, until golden brown on both sides, 2 minutes per side. Transfer to paper towel-lined plate to drain and sprinkle with remaining 1/2 teaspoon salt.
Spread 1 cup bechamel along the bottom of a 9-by-13-inch baking dish. Place one-third of noodles over bechamel in a single, overlapping layer. Top with 1 cup bechamel and half of spinach. Repeat with a second layer of noodles, bechamel, and spinach. Top with remaining noodles, remaining bechamel, zucchini, mozzarella, and Pecorino Romano. Cover with foil and bake 45 minutes. Remove foil and continue baking until cheese is golden in places and lasagna is bubbling along the edges, about 15 minutes.
Remove lasagna from oven and let stand 20 minutes before slicing and serving.
Easy Spinach & Corn Veggie Lasagne (step-by-step)
I don't make lasagne very often. I love it but it's always so much work, making the sauces and then assembling it.
However the lasagne or lasagna (whichever you prefer) I'm sharing today is an easy cheats version of spinach and corn lasagne, which can be vegetarian or vegan.
I used vegan cheese, but you can use veggie cheese, I've made this one both ways and it's been really good.
I've made this recipe even simpler for you by sharing step by step photos, which you may not need if you're a dab hand in the kitchen, but they are rather nice to scroll through and helpful too I hope.
The recipe is at the bottom as usual. Feel free to scroll down to it.
Lasagne or pasta sheets
It doesn't really matter in the final dish, but looks a bit of a mess in photos. No I'm not one of those perfect bloggers. I bet on other blogs you'll find perfect pieces around the edge, no doubt cut with a scalpel and ruler, but I can't be bothered with all that faff, can you?
HOW TO MAKE SPINACH & CORN LASAGNE
With step-by-step photos
Step two - creamy filling
Step three - spinach
Step four - another layer
Step five - more filling
Step six - spinach and corn
Step seven - toppings
Step eight - bake
What vegetables can I use in lasagne
- leftover bolognaise
- jarred roasted pepper, slices of tomato and fresh basil
- pre-cooked roasted vegetables
- sauteed mushrooms and spinach
- kale, frozen peas and spinach onion
What should I serve with lasagne
Easy Spinach & Corn Veggie Lasagne
- 500g tomato sauce
- 10-12 lasagne sheets
- 400g cream cheese (veggie or vegan)
- 100g grated parmesan (veggie or vegan)
- 100g spinach (more if you like)
- 6 tbsp sweetcorn (tinned or frozen)
- 150 grated mozzarella (veggie or vegan)
- A good grinding of black pepper
- a spray of olive oil (of using vegan mozzarella)
- Preheat the oven to 180c/160c fan/350f/gas mark 4.
- Pour a third of the tomato sauce into a large casserole dish and spread to cover the base.
- Cover with sheets of lasagne in a single layer (no need to cook the lasagne sheets first), breaking some extra pieces to fill any gaps.
- Mix together the cream cheese with a few tbsp of the grated parmesan and a good grinding of pepper. If you are making vegetarian lasagne you can used a mixture of cream cheese and ricotta cheese.
- Spread half of the cream cheese mixture across the lasagne to cover it.
- Top with a handful of spinach and half the corn, then top with another layer of lasagne.
- Cover with another third of the jar of tomato sauce and top with another layer of lasagne.
- Next add the rest of the cream cheese, smooth across the pasta and top again with spinach and corn, then top with another layer of lasagne.
- Pour on the rest of the tomato sauce and spread evenly, then top with grated mozzarella. If you are using vegan mozzarella, spray the top with a fine mist of olive oil.
- Top with a sprinkling of Parmesan and bake in the oven for 30 minutes until cooked through and golden. If it starts to brown too quickly, cover with foil.
TRY THIS NEXT
Kale & Cashew Pesto Spaghetti
I love a good veggie lasagna! This looks delicious!
Jac this lasagne looks DELICIOUS. And thank you so much for the step by step photos they are really helpful. Adding this to my meal plan for this week :D
Thanks Emma and I hope you enjoy it !
Lasagna is one of our family's favorites and you made it even better with all those great veggies. Thank you!
It was rather hood Ginny, the perfect family meal.
I'm always looking for new veggie lasagna recipes - this looks so tasty and I appreciate the step by step processs shots!
Hi Daniel, I am ao glad you enjoyed the step-by-step, I don't do them very often.
A gorgeous veggie recipe..really tasty. I love the step by step
Thanks Karyn, maybe I should do more of those.
I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x