Best 3 Creamy Spinach Lasagna Recipes

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Lasagna is a classic Italian dish that is enjoyed by people all over the world. It is a versatile dish that can be made with a variety of different ingredients, but the most popular version is creamy spinach lasagna. This dish is made with layers of pasta, spinach, ricotta cheese, mozzarella cheese, and a creamy sauce. It is a delicious and satisfying meal that is perfect for a special occasion or a weeknight dinner. In this article, we will provide you with the best recipe for creamy spinach lasagna that will surely impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

MAKE-AHEAD CREAMY SPINACH LASAGNA



Make-Ahead Creamy Spinach Lasagna image

Whether you have a dinner party on the horizon or just need to plan out a week's worth of meals, this creamy, veggie-filled lasagna deserves a spot in your freezer. Its flavor is downright impressive, but only you need to know how simple it is to prepare!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h45m

Yield 8

Number Of Ingredients 16

3 tablespoons butter
1/4 cup Gold Medal™ all-purpose flour
2 cups Progresso™ vegetable broth (from 32-oz carton)
1 1/2 cups heavy whipping cream
1 1/4 teaspoons salt
1/8 teaspoon ground nutmeg
1 tablespoon olive oil
2 packages (8 oz each) sliced mushrooms
3 cloves garlic, finely chopped
2 bags (5 oz each) baby spinach
1 container (15 oz) whole-milk ricotta cheese
3 cups shredded mozzarella cheese (12 oz)
3/4 cup grated Parmesan cheese (3 oz)
1 egg
1/4 teaspoon pepper
12 oven-ready no-boil lasagna noodles

Steps:

  • Heat oven to 400°F. In 2-quart saucepan, melt butter over medium heat. Stir in flour with whisk; cook and stir 2 minutes. Slowly beat in broth, whipping cream, 3/4 teaspoon of the salt and the nutmeg with whisk. Increase heat to medium-high; heat to boiling, stirring constantly. Reduce heat; simmer 3 to 5 minutes, stirring occasionally, until thickened. Remove from heat.
  • In 12-inch nonstick skillet, heat oil over high heat. Add mushrooms; cook 6 to 8 minutes, stirring frequently, until browned and any liquid from mushrooms has evaporated. Reduce heat to medium. Add garlic; cook and stir 1 minute. Gradually add spinach, stirring constantly, and cook until wilted. Remove from heat. Stir in 2 1/4 cups of the cream sauce. Reserve remaining sauce.
  • In medium bowl, mix ricotta cheese, 2 cups of the mozzarella cheese, the Parmesan cheese, egg, remaining 1/2 teaspoon salt and the pepper.
  • To assemble: Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spoon 3/4 cup of the sauce into bottom of baking dish. Top with 3 of the lasagna noodles in single layer. Evenly top with 1 cup of the cheese filling and 1 1/3 cups of the spinach mixture. Repeat layers twice, starting with noodles and ending with spinach mixture. For final layer, top with 3 noodles; pour remaining 3/4 cup sauce over top, and sprinkle with remaining 1 cup mozzarella cheese. Cover with foil; bake 20 minutes. Remove foil; bake 20 to 25 minutes or until heated through (165°F in center), bubbly and lightly browned. Let stand 15 minutes before cutting.
  • To freeze: Line 13x9-inch (3-quart) glass baking dish with foil, making sure foil is as smooth as possible, as wrinkled foil may get stuck in sauce during freezing process. Leave enough overhang to be able to lift assembled lasagna out of dish. Spray foil with cooking spray. Cover and refrigerate sauce and spinach mixture 30 to 40 minutes before making cheese filling and assembling lasagna. Stir 2 1/4 cups cream sauce into spinach mixture. Assemble lasagna in dish as directed; cover tightly with another layer of foil. Freeze unbaked lasagna about 8 hours or until completely frozen. Transfer frozen lasagna to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months. To bake: Remove foil, and transfer to 13x9-inch (3-quart) glass baking dish sprayed with cooking spray. Cover and thaw in refrigerator until completely thawed, at least 48 hours. Heat oven to 400°F. Cover with foil and bake 20 minutes; remove foil. Bake 25 to 30 minutes or until heated through (165°F in center), bubbly and lightly browned. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 650, Carbohydrate 38 g, Cholesterol 150 mg, Fat 6, Fiber 3 g, Protein 30 g, SaturatedFat 25 g, ServingSize 1 Serving, Sodium 1030 mg, Sugar 5 g, TransFat 1 1/2 g

CREAMY SPINACH MUSHROOM LASAGNA



Creamy Spinach Mushroom Lasagna image

This is a very rich, very tasty lasagna for when you're feeling like indulging. An "oh my goodness" with much rolling of eyes and moaning with pleasure kind of lasagna. :) You might want to serve it in smallish pieces so that people can eat it, love it, and still have room for seconds. I wanted a rich lasagna when I created the recipe, and that's how it came out - I'm very pleased with it!

Provided by Julesong

Categories     Cheese

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 20

7 tablespoons butter, divided
16 ounces sliced mushrooms
1/2 cup chopped green onion
1/4 cup minced shallot
3 cloves garlic, minced
16 ounces frozen chopped spinach, thawed,squeezed dry
1 teaspoon white pepper
1/2 teaspoon salt
12 lasagna noodles
1 tablespoon olive oil
1/4 cup flour
1 1/4 cups chicken broth or 1 1/4 cups vegetable broth
1 cup heavy cream
1/3 cup dry white vermouth
1 teaspoon dried thyme
1/2 teaspoon dried basil
1 lb provolone cheese or 1 lb havarti cheese, shredded
1/4 lb smoked gouda cheese, shredded
1/4 cup half-and-half
1/2 cup grated parmesan cheese (optional)

Steps:

  • Preheat oven to 350 degrees F.
  • Cook the lasagna noodles according to the package directions; drain, rinse immediately with cold water and then drain again; toss with 1 Tbsp olive oil and set aside.
  • Melt 2 tablespoon butter in a large sauté pan over medium-high heat; add the mushrooms and cook until golden, about 5 minutes.
  • Reduce heat to medium and add the green onions, shallots, and garlic, and sauté for 3 minutes.
  • Add the drained, chopped spinach, white pepper, and salt, stir well and sauté for an additional 5 minutes.
  • Transfer the mushroom/spinach mixture to a bowl and set aside (do not rinse out this pan - we're going to use it again in the upcoming steps).
  • Over medium heat melt the remaining butter in the previously-used saucepan; add the flour and cook, stirring constantly to keep it from browning.
  • Gradually add the chicken or vegetable broth, cream, and vermouth; cook, stirring occasionally, until smooth and thickened, about 5 minutes.
  • As soon as sauce begins to boil, remove it from the heat and season with thyme and basil.
  • Combine the shredded cheeses together until well mixed.
  • Butter, oil, or lightly spray the bottom of a 9x13-inch baking pan.
  • Pour the half-and-half into the bottom of the baking pan.
  • Lay 4 cooked noodles in a single layer in the pan.
  • Layer with 1/3 each of the mushroom/spinach mixture and shredded cheeses, then coat with 1/3 of the sauce.
  • Repeat the process twice, ending with the sauce.
  • Sprinkle with grated Parmesan (if using).
  • Cover the pan with foil and bake at 350F for 20 minutes, then remove foil and bake 20 minutes longer.
  • Remove from oven and let sit 15 minutes before serving.
  • Makes 8 to 10 servings.

CREAMY SPINACH LASAGNA



Creamy Spinach Lasagna image

This recipe is perfect for vegetarians and you can use any chopped frozen vegetable, such as broccoli, instead of spinach.

Provided by JackieOhNo

Categories     Spinach

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 10

9 lasagna noodles
1 (15 ounce) container part-skim ricotta cheese
1 (7 ounce) container pesto sauce, about 3/4 cup
2 eggs
1/3 cup shredded parmesan cheese
1 (10 ounce) package frozen chopped spinach, thawed, squeezed dry
1 (16 ounce) jar alfredo sauce
1/2 cup white wine
3 cups shredded part-skim mozzarella cheese (12 oz.)
2 tablespoons Italian seasoned breadcrumbs

Steps:

  • Cook noodles according to package directions; drain. Meanwhile, preheat oven to 375 degrees. Coat 13x9-inch baking dish with cooking spray.
  • In large bowl combine ricotta, pesto, eggs and Parmesan; stir in spinach. combine Alfredo sauce with wine.
  • Arrange 3 noodles, overlapping slightly, in bottom of baking dish. Top with 1/2 of ricotta mixture, 1 cup mozzarella and 1/3 of sauce. Repeat with 3 noodles, remaining ricotta mixture, 1 cup mozzarella and 1/2 of the remaining sauce. Top with remaining 3 noodles, mozzarella and sauce. Sprinkle with breadcrumbs. Bake 45 minutes or until golden. Let stand 10 minutes before serving.

Nutrition Facts : Calories 454.8, Fat 21.1, SaturatedFat 12.6, Cholesterol 122.2, Sodium 740.9, Carbohydrate 27.8, Fiber 1.9, Sugar 2.4, Protein 35.2

Tips:

  • Use fresh spinach for the best flavor and texture. If using frozen spinach, thaw it completely and squeeze out any excess water before using.
  • To make the lasagna ahead of time, assemble it and then cover it tightly with plastic wrap. Refrigerate for up to 24 hours before baking.
  • When baking the lasagna, cover it with foil for the first 30 minutes to prevent the top from browning too quickly. Then, uncover it and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly and the lasagna is heated through.
  • Serve the lasagna immediately with a side of garlic bread or salad.

Conclusion:

Creamy spinach lasagna is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover spinach, and it can be made ahead of time, making it a convenient meal option for busy weeknights. With its creamy sauce, tender spinach, and cheesy layers, this lasagna is sure to be a hit with everyone at your table.

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