Spinach and Three Cheese Lasagne

    1 hour 35 minutes

    This is a hearty vegetarian lasagne with spinach and three cheeses - ricotta, Romano and mozzarella.

    478 people made this

    Serves: 12 

    • 20 sheets lasagne
    • 2 tablespoons olive oil
    • 1 cup chopped fresh mushrooms
    • 1 cup chopped onion
    • 1 tablespoon minced garlic
    • 2 cups fresh spinach
    • 3 cups ricotta cheese
    • 2/3 cup grated Romano cheese
    • 1 teaspoon salt
    • 1 teaspoon dried oregano
    • 1 teaspoon dried basil leaves
    • 1/2 teaspoon ground black pepper
    • 1 egg
    • 3 cups grated mozzarella cheese
    • 3 cups tomato pasta sauce
    • 1 cup grated Parmesan cheese

    Preparation:35min  ›  Cook:1hour  ›  Ready in:1hour35min 

    1. Preheat oven to 180 degrees C.
    2. Bring a large pot of lightly salted water to a boil. Add lasagne and cook for 8 to 10 minutes or until al dente; drain.
    3. In a frypan over medium-high heat, cook mushrooms, onions and garlic in olive oil until onions are tender. Drain excess liquid and cool. Boil spinach for 5 minutes. Drain, then squeeze out excess liquid. Chop spinach.
    4. Combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, pepper and egg in a bowl. Add cooled mushroom mixture. Beat with an electric mixer on low speed for 1 minute. Lay 5 lasagne sheets in bottom of a 20x30cm baking dish. Spread one third of the cheese/spinach mixture over pasta. Sprinkle 1 cup mozzarella cheese and 1/3 cup Parmesan cheese on top. Spread 1 cup spaghetti sauce over cheese. Repeat layering 2 times.
    5. Cover dish with aluminium foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.

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    Reviews in English (441)


    Fantastic! Our new favorite lasagna recipe. A few changes: I chopped the raw spinach and sauteed it with the onions, mushrooms, and garlic until onions were tender-crisp. I was skeptical about using a whole onion, but it really provided extra flavor and texture. Also, I omitted the parmesan (which appears in the directions but not in the ingredient list) and just sprinkled extra romano on the last layer. I wasn't sure where I was supposed to end up with the layering process, so after the romano, I topped it off with a layer of noodles, my last bit of sauce, and a good sprinkling of mozzarella cheese. For the sake of evennness throughout, next time I will alter the layering portions to 2c filling (three inside layers), 3/4c cheese (three inside layers plus top), and just over 3/4c sauce (three inside layers plus top). Thanks Robbie for the recipe!!!  -  04 Aug 2004  (Review from Allrecipes USA and Canada)


    I made this for a dinner party, and it was a hit! I did make a few changes, though. I substituted 1 14-oz can chopped artichoke hearts (non-marinated) for the mushrooms. Also, I did not pre-cook the noodles, but instead just ran them under hot water before layering them and added about 1/3 cup water to the cheese mixture. They turned out perfectly. I was also very generous with the tomato sauce. I will probably add more spinach next time. There were no kids at the party, so I'm not sure about the kid-friendly rating...but my husband, who hates all vegetables, ate two helpings!  -  19 Mar 2002  (Review from Allrecipes USA and Canada)


    This is an excellent recipe if you make adjustments to the amount of the ingredients. To me, you cannot call this recipe Spinach Lasagna if you use only 2 cups of fresh spinach. I believe I ended up using at least 10 cups. I had a 1 lb. tub of baby spinach and used almost all of it. I also increased the mushrooms to 4 cups. For the ricotta I bought a pound and a half from the deli. I did not boil the spinach. I sauted it with the onions, mushrooms and garlic. This saves a step and a pot. I have no idea how you use up 20 lasagna noodles in a 9 x 13 pan. I always use nine noodle and make 3 layers. For this recipe I layered a little differently than the direction.. I just mixed the ricotta cheese, Roman Cheese, egg and spices. I did not add the mushroom mixture. I layered as follows: Sauce at bottom of pan, layer of noodles, spread half of the ricotta mixture, sprinkled 1 cup of mozzarella, spread half of the spinach mixture, spread 1 cup of sauce and sprinkled 1/3 cup parmesan. I repeated this layering one more time. Then I placed the top layer of noodles, I put the remaining mozzarella and parmesan on top of the noodles and then topped it with the remaining sauce. I found it took longer than 1 hour to cook. This recipe turned out great. I am not so sure I would have liked it as well with the amount of spinach and mushrooms called for. This received excellent reviews from everyone who tried. it.  -  12 Feb 2010  (Review from Allrecipes USA and Canada)