Go Back
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