lasagna with spinach recipe

Lasagna with Spinach, Cheese & Tomato Sauce

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This is a very appetizing lasagna recipe with spinach, cheese, and tomato sauce great for a holiday table or a family dinner!
As always, this recipe has more Greek character because I have added Greek yogurt and feta.

It’s a simple recipe that doesn’t take much time to prepare, especially if you use frozen spinach! Also, add some canned mushrooms for more protein and yumminess!

A delicious and nutritious recipe, with nice aromas and flavors that everyone will love!

Would you like to try it?

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Recipe

Yield: 6-8 portions

Prep Time: 30 min

Cook Time: 40 min

Total Time: 1 h 10 min

Ingredients

500 gr lasagna

800 gr frozen spinach, or fresh

200 gr canned mushrooms, optional but recommended

800 gr tomato sauce

200 gr feta cheese, crushed

1 large onion, finely chopped

200 gr parmesan, grated

2 cloves of garlic, minced

200 gr gruyere cheese, grated, or emmental cheese

1/2 cup Greek yogurt

2 tbsp olive oil

1 tbsp dried oregano

2 tsp freshly ground black pepper

1 tbsp dried thyme

1 tsp salt

2 tbsp dill, finely chopped, optional

2 tbsp parsley, finely chopped, optional

Instructions

  1. In a large bowl, add the tomato sauce, a pinch of salt, black pepper, thyme, oregano, Greek yogurt, and mix.
  2. In a large pot, sauté the onion in olive oil over medium-high heat.
  3. Add the garlic, and mushrooms, and sauté 2 minutes more.
  4. Add the spinach and salt and cook for 5-10 minutes until the spinach has thawed and all its liquids have been released. It should be juicy so that the lasagna can use its moisture to soften and taste better.
  5. When it is ready remove the pot from the heat.
  6. Preheat the oven to 200 ° C.
  7. Brush some olive oil and 3 tablespoons of the tomato sauce to coat the bottom of the baking dish or your pyrex.
  8. Add the first layer of lasagna.
  9. Now, add 1/3 of the spinach mixture.
  10. Top with 1/4 of the tomato sauce and 1/4 of cheeses.
  11. Make two more layers of all the ingredients lasagna, spinach, tomato sauce, and cheese.
  12. In the end, finish with the last layer of lasagna and the rest of the tomato sauce and cheese.
  13. Bake for 30 minutes until you see delicious bubbles on the side of your baking dish and it has a nice crispy crust.

Enjoy!

Notes

  • Served: Served with
  • Variations: 
    • Instead of feta, you can add any other cheese such as grated cheddar or try something spicier or with a strong taste.
    • Add canned mushrooms or/and crispy bacon. If you want to use fresh mushrooms, you will need a little more time to sauté them until most of their liquid has evaporated. But not completely because we need a little moisture for better cooking in our lasagna.
    • Adjust the amount of garlic and/or add some chili flakes according to your taste.
  • Storage: Serve immediately and keep leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts

*This is an estimated nutrition chart provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

lasagna with spinach, cheese and tomato sauce recipe

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lasagna with spinach, cheese and tomato sauce recipe

Lasagna with Spinach, Cheese & Tomato Sauce

Τhe Smashed Potato
This is a very appetizing lasagna recipe with spinach, cheese, and tomato sauce great for a holiday table or a family dinner! As always, this recipe has more Greek character because I have added Greek yogurt and feta. It’s a simple recipe that doesn’t take much time to prepare, especially if you use frozen spinach! Also, add some canned mushrooms for more protein and yumminess! A delicious and nutritious recipe, with nice aromas and flavors that everyone will love!
5 from 1 vote
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Course Main Course
Cuisine Mediterranean
Servings 6 people
Calories 477 kcal

Ingredients
  

  • 500 gr lasagna
  • 800 gr frozen spinach , or fresh
  • 200 gr canned mushrooms , optional but recommended
  • 800 gr tomato sauce
  • 200 gr feta cheese, crushed
  • 1 onion , finely chopped
  • 200 gr parmesan , grated
  • 2 cloves of garlic , minced
  • 200 gr gruyere cheese , grated, or emmental cheese
  • 1/2 cup Greek yogurt
  • 2 tbsp olive oil
  • 1 tbsp dried oregano
  • 2 tsp freshly ground black pepper
  • 1 tbsp dried thyme
  • 1 tsp salt
  • 2 tbsp dill, finely chopped , optional
  • 2 tbsp parsley , finely chopped, optional

Instructions
 

  • In a large bowl, add the tomato sauce, a pinch of salt, black pepper, thyme, oregano, Greek yogurt, and mix.
  • In a large pot, sauté the onion in olive oil over medium-high heat.
  • Add the garlic, and mushrooms, and sauté 2 minutes more.
  • Add the spinach and salt and cook for 5-10 minutes until the spinach has thawed and all its liquids have been released. It should be juicy so that the lasagna can use its moisture to soften and taste better.
  • When it is ready remove the pot from the heat.Preheat the oven to 200 ° C.Brush some olive oil and 3 tablespoons of the tomato sauce to coat the bottom of the baking dish or your pyrex.
  • Add the first layer of lasagna.
  • Now, add 1/3 of the spinach mixture.
  • Top with 1/4 of the tomato sauce and 1/4 of cheeses.
  • Make two more layers of all the ingredients lasagna, spinach, tomato sauce, and cheese.
  • In the end, finish with the last layer of lasagna and the rest of the tomato sauce and cheese.
  • Bake for 30 minutes until you see delicious bubbles on the side of your baking dish and it has a nice crispy crust.

Notes

  • Served: Served with
    • toasted bread,
    • tzatziki sauce,
    • a glass of cool white wine.
  • Variations: 
    • Instead of feta, you can add any other cheese such as grated cheddar or try something spicier or with a strong taste.
    • Add canned mushrooms or/and crispy bacon. If you want to use fresh mushrooms, you will need a little more time to sauté them until most of their liquid has evaporated. But not completely because we need a little moisture for better cooking in our lasagna.
    • Adjust the amount of garlic and/or add some chili flakes according to your taste.
  • Storage: Serve immediately and keep leftovers in an airtight container in the refrigerator for up to 3 days.
*This is an estimated nutrition chart provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Keyword lasagna with spinach

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2 Comments

  1. 5 stars
    Wwww it was sooo soo delicious!!!
    I love them!! ❤️ ❤️ ❤️
    The recipe was awesome! 😎

    Thank you so much persa!!!

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