7 Recipes

Spinach Lasagna Recipe

Spinach lasagna, layer by layer — white spinach lasagna, chicken spinach lasagna, butternut squash and spinach, 3-cheese, salmon — for a filling weeknight pan.

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Layered Pumpkin, Sweet Potato & Spinach Lasagna with Whipped Ricotta & Brown Butter

A hearty and flavorful vegetarian lasagna featuring layers of roasted pumpkin, sweet potatoes, spinach, and creamy ricotta, topped with nutty brown butter and sage.

35 min350 cal15 g proteinServes 420 saves

Sharon Smith

Ingredients

2 cups, thinly sliced or roasted pumpkin
2 large, thinly sliced lengthwise sweet potatoes
2 cups fresh spinach
2 tbsp olive oil
to taste salt
to taste pepper
½ tsp nutmeg or paprika
1½ cups marinara sauce or light béchamel
200 g ricotta cheese
2–3 tbsp cream or milk
1 tbsp olive oil (for ricotta)
a pinch salt (for ricotta)
a pinch black pepper (for ricotta)
3 tbsp butter
6–8 sage leaves (optional)
to taste grated parmesan (optional)
to taste chili flakes (optional)

Instructions

1Preheat oven to 190°C (170°C fan).
2Lightly roast or sauté pumpkin and sweet potato slices with olive oil, salt, pepper, and spice for 10–12 minutes.
3Wilt spinach in a pan until just softened, then squeeze out excess moisture.
4In a bowl, whip ricotta with cream, olive oil, salt, and pepper until smooth.
5Spread a thin layer of sauce in a baking dish.
6Layer sweet potato, pumpkin, spinach, sauce, and ricotta.
7Repeat layers until all ingredients are used.
8Finish with a layer of ricotta and sprinkle with parmesan if using.
9Bake for 30–35 minutes until set and lightly golden.
10In a small pan, melt butter over medium heat until it turns golden and nutty. Add sage leaves and cook briefly until crisp.
11Let lasagna rest for 10 minutes, then drizzle brown butter over the top.

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White Spinach Lasagna

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Spinach Makes A Lasagna Worth Repeating

Lasagna already feeds a crowd, but a few big handfuls of spinach tucked between the noodles make it taste less heavy and give every layer something green to lean on. It's the pan you make once and eat from twice.

Cooks on Pepper reach for this collection on Sunday when they want something in the fridge for Monday, or on a night when company is coming and one dish has to do all the work.

Every recipe here is a real pan of spinach lasagna: White Spinach Lasagna with Italian sausage, Chicken, spinach lasagna, 3-Layer 3-Cheese Spinach Lasagna, Butternut Squash and Spinach Lasagna, a layered pumpkin and sweet potato version with whipped ricotta, and a Salmon and Spinach Lasagna with crème fraîche.

Quick Tips

1
Squeeze the spinach dry
Cook it down, then press it in a clean towel or fine strainer until no more liquid comes out — 2 cups of wet spinach can water down a whole pan.
2
Undercook the noodles
Boil them 2 minutes shy of the box time; they finish softening in the sauce and won't turn to mush.
3
Cover then uncover
Bake covered with foil for 30 minutes, then uncover for the last 15 so the cheese browns instead of steaming.
4
Let it rest
Give the pan 15 to 20 minutes on the counter before cutting so the layers set and the squares hold their shape.