Tomato and Spinach Lasagna
A layered lasagna with seasonal tomatoes, fresh spinach, and a rich tomato sauce from Denver's garden harvest. This italian-inspired pasta ready in about 60 minutes pairs sheets Lasagna noodles, Tomato sauce, thawed and drained Fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 9 sheets Lasagna noodles
- 2 cups Tomato sauce
- 4 cups, thawed and drained Fresh spinach
- 1 cup, shredded Mozzarella cheese
- 1/2 cup, grated Parmesan cheese
- 1 large Egg
- 1 tbsp Olive oil
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Instructions
- Step 1: Preheat oven to 375°F (190°C). In a large skillet, heat 1 tbsp olive oil over medium heat. Add 1 beaten egg and 1/2 tsp salt, stirring until thickened.
- Step 2: In a separate bowl, mix 4 cups thawed spinach with 1/2 tsp black pepper until wilted.
- Step 3: In a 9x13-inch baking dish, spread 1 cup tomato sauce. Layer 3 lasagna noodles, then 1/2 cup spinach mixture, 1/2 cup mozzarella, and 1/4 cup Parmesan. Repeat layers twice.
- Step 4: Top with remaining tomato sauce and 1/2 cup Parmesan. Bake for 25-30 minutes until bubbly and golden.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tomato and Spinach Lasagna take to make?
Total time is about 60 minutes (30 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Tomato and Spinach Lasagna?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sheets lasagna noodles from drying out.
Can I substitute ingredients in Tomato and Spinach Lasagna?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tomato and Spinach Lasagna for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Tomato and Spinach Lasagna?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
