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    Home » Pasta

    Spinach and Basil Lasagna

    Jan 10, 2008 · Modified: Dec 17, 2020 by Andrea · This post may contain affiliate links · This blog generates income via ads ·

    Jump to Recipe Print Recipe

    Spinach and Basil Lasagna - Andrea Meyers

    I can't help but love lasagna with all its gooey richness. The flavor of the sauce melds with the pasta and mingles with the cheeses and fillings, the cheese stretches from the pan to the plate as you serve it, and the sides start to collapse slightly from the weight of the hot fillings. It's a feast for the eyes and a comfort food, through and through.

    If I were asked to come up with a top ten list of healthy meals, lasagna wouldn't make the list, but there are some simple ways to make it healthier. Omit fatty meat, use part-skim cheeses, plenty of vegetables and fresh herbs, and whole wheat lasagna, and you can turn this into a relatively healthy meal to enjoy as an occasional treat. Using spinach and basil is our favorite way to make lasagna with a homemade sauce from Michael's mom, and it's our favorite all-purpose pasta sauce because it tastes great and is easy to make. You can even make it a couple days ahead for faster prep on lasagna day.

    We make lasagna only two or three times a year because we consider it a treat rather than a regular meal. We usually assemble two lasagnas at once and then bake one and freeze the other for an emergency meal, which is very handy for our busy family. We have also made double recipes and assembled it in a large lasagna or roasting pan to feed a crowd.

    The health benefits of spinach are generally well-known, but basil is also a great source of nutrients. Basil provides vitamin C, calcium, vitamin A and phosphorus, and it also has high concentrations of carotenoids such as beta carotene. So enjoy your basil and spinach together! If you plan to use frozen spinach, make sure it is fully thawed and drain it well in a colander, pressing the spinach with your hand to squeeze out the water. Then put the damp spinach on a white paper towel and press again to make sure the spinach as as dry as possible. Wet spinach makes soggy lasagna!

    Weekend Herb Blogging logo

    This lasagna recipe is my contribution to Weekend Herb Blogging, a weekly event created by Kalyn of Kalyn's Kitchen. This week our host is Vani of Batasari. Make sure you check out the round-up on the 14th!

    Recipe Notes

    I now make this with gluten-free lasagna noodles.

    To freeze an assembled lasagna, press a layer of plastic wrap down on the top cheese layer, then cover the whole pan in foil. Store in freezer for up to 1 month.

    To cook frozen lasagna, allow it to thaw, remove the plastic wrap and cover with the foil, then baked as directed above.

    [Recipe updated July 2014.]

    Spinach and Basil Lasagna - Andrea Meyers
    Print Pin

    Spinach and Basil Lasagna

    Prep Time30 mins
    Cook Time1 hr
    Total Time1 hr 30 mins
    Course: Main Course
    Cuisine: Italian
    Diet: Gluten Free
    Keyword: basil, cheese, gluten free, mozzarella cheese, ricotta cheese, spinach, summer, vegetarian
    Servings: 12
    Calories: 181kcal

    Equipment

    • 6 to 8-quart pot or slow-cooker
    • 9×13 baking dish, lightly coated with cooking spray
    • medium mixing bowl

    Ingredients

    • 1 recipe Ann’s Spaghetti Sauce
    • gluten-free lasagna noodles
    • 32 ounces part-skim ricotta cheese
    • 3 large eggs (whisked)
    • ¼ cup grated Parmesan cheese (+ more for sprinkling on top)
    • 6 ounces fresh baby spinach
    • 2 cups fresh basil leaves (whole or torn)
    • 8 ounces shredded part-skim mozzarella cheese
    US Customary - Metric

    Preparation

    • In the pot or slow-cooker, prepare the spaghetti sauce per directions.
    • Preheat the oven to 350° F/175° C.
    • In the medium mixing bowl, stir together the ricotta, eggs, and ¼ cup of the grated Parmesan.
    • Spread a ladle or two of the prepared sauce in the bottom of the baking dish. Lay down a row of 4 lasagna noodles, then add another layer of sauce. Layer on half the spinach and basil leaves, then spread on about ½ of the cheese mixture. It doesn’t have to look pretty, just make sure that it is evenly distributed, even if it’s in clumps.
    • Add 4 more noodles, then a couple more ladles of the sauce. Layer on the rest of the spinach and basil, then the rest of the ricotta mixture.
    • Add 4 more noodles, then more sauce. Sprinkle on the Parmesan and cover with foil. You might not use all of the sauce.
    • Bake in the preheated oven for 45 to 55 minutes. Remove the foil and sprinkle on the mozzarella cheese, then return to the oven for about 5 to 8 minutes, until the cheese is bubbly and golden brown. Remove from the oven and allow to sit for about 5 to 10 minutes before serving.

    Nutrition

    Calories: 181kcal | Carbohydrates: 5g | Protein: 16g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 271mg | Potassium: 216mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1999IU | Vitamin C: 5mg | Calcium: 404mg | Iron: 1mg
    Tried this recipe?Share in the comments!

    More Recipes with Basil

    Cheese Torta with Basil, Olives, and Sundried Tomatoes - Andrea Meyers
    Cheese Torta with Basil, Olives, and Sundried Tomatoes
    Sauteed Zucchini with Tomatoes, Mushrooms, Peppers, and Basil - Andrea Meyers
    Sauteed Zucchini with Tomatoes, Mushrooms, Peppers, and Basil (The Kids Cook Monday)
    Spinach and Tortellini Soup - Andrea Meyers
    Spinach and Tortellini Soup (The Kids Cook Monday)
    « Soft Pretzels to Celebrate My Blogversary (Daring Bakers)
    Red Velvet Cake (Daring Bakers) »

    Reader Interactions

    Comments

    1. Ann says

      January 10, 2008 at 8:41 am

      Your lasagna looks wonderful!

    2. Alanna says

      January 10, 2008 at 11:00 am

      More 'bad' food from Andrea! (Okay, everyone else, this is an inside joke with Andrea, all about her tempting the dieters.)

      Lasagna is on my To Do list this winter too. Best get to it!

    3. Linda says

      January 10, 2008 at 7:18 pm

      i can't wait to try this one. Looks fast and easy!

    4. Suzana says

      January 10, 2008 at 8:17 pm

      It looks perfect! I love basil - after cilantro, basil is my favourite of all herbs.

      Happy Birthday Andrea - may all your wishes come true!

    5. Andrea says

      January 11, 2008 at 1:41 pm

      Thank you, Ann!

      Hi Alanna! I think I'll rename my blog Andrea's Slightly Fattening But Tasty Recipes. 😉

      Linda, I hope you like it!

      Suzana, thanks for the birthday wishes! I love cilantro, too.

    6. JennDZ_The LeftoverQueen says

      January 11, 2008 at 1:51 pm

      I love lasagne with spinach! It is the best way to make it - so colorful and a great way to get this healthy vegetable in!

    7. Bradley says

      January 11, 2008 at 8:11 pm

      The Lasagna looks fantastic, nice and gooey and cheesy like it should be!

    8. migel says

      January 11, 2008 at 8:28 pm

      This looks great, based on your description, I can imagine tasting it all the way here in Tokyo.

    9. Kristen says

      January 11, 2008 at 11:08 pm

      What a great twist on lasagna. I love this!

    10. Farmgirl Susan says

      January 12, 2008 at 9:39 am

      I LOVE lasagne, and yours looks fantastic. Saving to del.icio.us now.

      P.S. Happy belated Blogaversary! Those pretzel photos were too much. I've been meaning to make pretzels for years. Thanks for the reinspiration! 🙂

    11. Andrea says

      January 12, 2008 at 11:07 am

      Hi JennDZ! I love spinach just about any way I can get it.

      Agreed Bradley, gooey and cheesy is the best!

      Migel, miss you and can't wait until you get home. 🙂

      Thanks Kristen!

      Farmgirl Susan, thank you! Hope you make some lasagna and pretzels soon! 🙂

    12. JEP says

      January 12, 2008 at 6:10 pm

      As a vegetarian, thank you for creating a delicious recipe...love the basil addition!

    13. Big Boys Oven says

      January 14, 2008 at 12:13 am

      OMG! this lasagne looks so delicious!

    14. Kalyn says

      January 15, 2008 at 9:36 pm

      Who doesn't love lasagna? You're so lucky to have that basil in the middle of the winter. Sounds delicious.

    15. A scientist in the kitchen says

      January 18, 2008 at 9:36 am

      The lasagna looks delicious! And the pix looks great!

    16. OMG says

      May 18, 2008 at 7:51 pm

      I'M SALIVATING...

    Trackbacks

    1. Cheap, Healthy Leafy Greens: 246 Recipes for Cabbage, Kale, Spinach, Swiss Chard, and Beyond | Cheap, Healthy Leafy Greens: 246 Recipes for Cabbage, Kale, Spinach, Swiss Chard, and Beyond dr oz | Cheap, Healthy Leafy Greens: 246 Recipes for Cabbage, Kale, says:
      September 17, 2010 at 11:12 am

      [...] Andrea’s Recipes: Spinach and Basil Lasagna [...]

    2. Directory of Basil Recipes | Organic Herbs says:
      June 4, 2012 at 10:37 am

      [...] Spinach & Basil Lasagna | Andrea’s Recipes [...]

    3. Twenty Five Lasagna Recipes to make your mouth water!! says:
      September 15, 2014 at 8:30 am

      […] Spinach and Basil Lasagna from Andrea’s […]

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