Creamy Spinach & Tomato Vegetarian Lasagna

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35 Minutes Prep
60 Minutes Total

Take comfort food to another level Ahead of Thyme’s BEST creamy spinach and tomato vegetarian lasagna.

Ingredient List
  • SAUCE
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  • 1 1/2 tablespoons olive oil Small check mark in a circle icon
  • 1/2 onion, grated Small check mark in a circle icon
  • 2 cloves garlic, pressed or minced Small check mark in a circle icon
  • 1/4 tsp dried oregano Small check mark in a circle icon
  • 28 oz can of Muir Glen Organic Fire-Roasted Crushed Tomatoes Small check mark in a circle icon
  • 1/4 tsp sugar Small check mark in a circle icon
  • 2 tbs fresh basil, chopped Small check mark in a circle icon
  • salt and freshly ground black pepper (to taste) Small check mark in a circle icon
  • SPINACH MIXTURE
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  • 1 and 1/2 tablespoons butter Small check mark in a circle icon
  • 2 cloves garlic, minced Small check mark in a circle icon
  • 5 cups fresh spinach, chopped Small check mark in a circle icon
  • 2 cups ricotta cheese Small check mark in a circle icon
  • 1/2 cup Parmesan cheese Small check mark in a circle icon
  • 1 large egg, beaten Small check mark in a circle icon
  • 1 tsp Italian seasoning Small check mark in a circle icon
  • 1/2 tsp dried oregano Small check mark in a circle icon
  • pinch of ground nutmeg Small check mark in a circle icon
  • 1/2 tsp salt Small check mark in a circle icon
  • 1/4 tsp ground black pepper (to taste) Small check mark in a circle icon
  • LASAGNA
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  • 9 lasagna noodles Small check mark in a circle icon
  • 2 and 1/4 cups mozzarella cheese, shredded Small check mark in a circle icon
  • freshly chopped basil (optional, for garnish) Small check mark in a circle icon
  • Parmesan cheese (optional, for garnish) Small check mark in a circle icon
Preparation
  1. Preheat the oven to 375 degrees.
  2. Heat olive oil in a large saucepan over medium heat.
  3. Add onion and sauté for 2 minutes. Add garlic and oregano and continue to saute for 2-3 minutes until onions are soft and translucent.
  4. Add crushed tomatoes and sugar. Stir to combine. Bring sauce to a boil and turn down heat to low. Simmer for 15 minutes. Remove from heat and stir in basil. Season with salt and pepper, to taste. Set aside.
  5. While the tomato sauce is simmering, prepare the spinach mixture. Squeeze the spinach in your hands to get out excess water.
  6. Melt the butter in a skillet over medium high heat. Add garlic and sauté for 2 minutes. Add spinach and continue sauté for 2 minutes until the spinach is wilted, about 3-4 minutes. Remove from heat.
  7. In a large bowl, combine spinach, ricotta cheese, Parmesan cheese, egg, Italian seasoning, oregano, nutmeg, salt and pepper. Stir until combined. Set aside.
  8. Cook lasagna noodles according to package instructions.
  9. In a greased a 9″ x 12″ casserole dish, spread a very thin layer of the tomato sauce on the bottom. Layer 3 lasagna noodles, half the the spinach mixture, 1/2 cup of mozzarella cheese and 1 cup of tomato sauce. Repeat with second layer. End with remaining 3 lasagna noodles, remaining tomato sauce and 1 and 1/4 cups of mozzarella cheese.
  10. Cover with aluminum foil and bake for 45 minutes. Uncover and continue to bake for 15-20 more minutes until cheese is golden brown. Remove from oven and let stand for 15 minutes before serving.
  11. Garnish with freshly chopped basil and Parmesan cheese (optional).