Mediterranean Spinach Lasagna
This Mediterranean Spinach Lasagna is a lighter, fresher take on a classic comfort dish. Layers of tender pasta, creamy ricotta, spinach, and rich tomato sauce come together for a perfectly balanced meal that’s hearty but not heavy. The Mediterranean flavors—olive oil, garlic, and herbs—give it warmth and depth, while the spinach and cheeses make it creamy and satisfying. It’s a great make-ahead option for family dinners or meal prep, and it reheats beautifully.
Time
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Serves: 6–8
Ingredients
For the Pasta:
Lasagna noodles (traditional or no-boil, about 9–12 sheets)
For the Sauce:
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
3 cups marinara or tomato sauce
1 teaspoon dried oregano
1 teaspoon dried basil
Pinch of red pepper flakes (optional)
Salt and black pepper to taste
(Optional: Add roasted vegetables like sweet potato, zucchini, or pumpkin for extra flavor and texture.)
For the Cheese & Spinach Filling:
2 cups ricotta cheese (whole milk for creaminess)
2 cups shredded mozzarella cheese (divided)
½ cup grated Parmesan cheese
2–3 cups spinach (fresh or thawed frozen, well-drained)
1 egg
1 clove garlic, minced
¼ teaspoon nutmeg (optional)
Salt and black pepper to taste
Instructions
Prepare the Sauce:
Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3–4 minutes until soft. Stir in garlic and cook for another 30 seconds.
Add marinara sauce, oregano, basil, and red pepper flakes. Simmer for 10–15 minutes to develop the flavors. Season with salt and pepper to taste. Remove from heat.
Prepare the Spinach Mixture:
In a large bowl, combine ricotta, 1 cup of mozzarella, Parmesan, spinach, egg, minced garlic, nutmeg, salt, and pepper. Mix well until fully combined.
Cook the Noodles (if using traditional):
Boil lasagna noodles according to package instructions. Drain and lay flat on a baking sheet lined with parchment to prevent sticking.
Assemble the Lasagna:
Spread a thin layer of sauce on the bottom of a 9×13-inch baking dish.
Add a layer of noodles, followed by a layer of the spinach-ricotta mixture.
Add another layer of sauce.
Repeat until all ingredients are used, finishing with sauce on top.
Sprinkle the remaining mozzarella over the top for a golden, cheesy crust.
Bake:
Preheat oven to 375°F (190°C).
Cover the dish with foil (to prevent drying) and bake for 30 minutes. Remove foil and bake for another 10–15 minutes until the top is bubbly and golden brown.
Rest and Serve:
Let the lasagna rest for at least 10 minutes before slicing. This helps it set and makes it easier to serve neat layers.
Tips
Drain the spinach thoroughly:
Excess water from the spinach can make your lasagna watery. If you’re using frozen spinach, squeeze it well in a clean kitchen towel or paper towels. If you’re using fresh spinach, sauté it lightly and drain any liquid before mixing it into the cheese.
Season each layer:
Lightly salt and season the ricotta mixture and sauce layers individually. This ensures every bite has balanced flavor instead of relying on the top cheese layer alone.
Use whole milk ricotta for the best texture:
It’s creamier and richer than part-skim ricotta. If you only have part-skim, you can mix in a spoonful of cream or a bit of shredded mozzarella for extra smoothness.
Prevent soggy lasagna:
Don’t overdo the sauce in each layer—just enough to coat the noodles. Too much sauce will make the layers slip and soften too much.
Let it rest before cutting:
Allow the lasagna to cool for 10–15 minutes after baking. This helps it firm up and makes slicing easier, so the layers hold their shape.
Make it ahead:
You can assemble the lasagna up to a day in advance and refrigerate it, covered tightly. When ready to bake, add an extra 10 minutes to the baking time. It also freezes well—just thaw overnight before reheating.
Add a crispy top:
For a golden crust, broil the lasagna for 1–2 minutes at the end of baking. Keep a close eye to avoid burning the cheese.
Variations
Roasted Vegetable Lasagna:
Add roasted zucchini, sweet potatoes, bell peppers, or eggplant slices between layers for extra Mediterranean depth and sweetness.
White Sauce Version:
Replace the tomato sauce with a light béchamel or a creamy garlic Alfredo-style sauce for a rich, white lasagna.
Cheese Swap:
Try crumbled feta for a tangy Mediterranean flavor, or mix in goat cheese with ricotta for extra creaminess and depth.
Protein Additions:
Add grilled chicken, ground turkey, or lentils to make it heartier. Sauté the protein with garlic, olive oil, and herbs before layering.
Herb Variations:
Use fresh herbs like parsley, thyme, or basil for a brighter flavor. Fresh herbs can replace dried ones (use about three times the amount).
Spicy Kick:
Mix a pinch of chili flakes into the sauce or sprinkle some over the top before baking for gentle heat.
Gluten-Free Option:
Use gluten-free lasagna noodles or thinly sliced zucchini sheets in place of pasta for a lighter, low-carb version.
Vegan Option:
Use vegan ricotta (made from cashews or tofu), dairy-free mozzarella, and a plant-based marinara. It’s still rich, flavorful, and satisfying.
Q&A
Q: Can I use fresh spinach instead of frozen?
Yes. Fresh baby spinach works perfectly—just sauté it briefly until wilted, then drain and chop. You’ll need about twice as much fresh spinach to equal the amount of frozen called for in the recipe.
Q: How can I keep my lasagna from becoming watery?
The key is to drain your spinach well and avoid adding too much sauce. Also, letting the lasagna rest after baking helps the layers set and absorb any extra moisture.
Q: Can I make this lasagna ahead of time?
Absolutely. Assemble it up to 24 hours in advance, cover tightly, and refrigerate. When baking, add about 10 extra minutes to the cook time. You can also freeze it for up to two months—just thaw overnight before reheating.
Q: What can I serve with Mediterranean Spinach Lasagna?
It pairs nicely with a simple green salad, roasted vegetables, or garlic bread. For a lighter option, try serving it with a cucumber and tomato salad dressed in olive oil and lemon.
Q: Can I make this without ricotta?
Yes. Cottage cheese is a good substitute if you blend it smooth first. You can also mix in some cream cheese for a richer texture.
Q: How do I reheat leftovers?
Reheat single portions in the microwave or warm the entire dish in the oven at 350°F (175°C) for 15–20 minutes, covered with foil to prevent drying out.
Nutrition
(Per Serving)
(Approximate values, based on 8 servings)
Calories: 360–420 kcal
Protein: 20–24 g
Carbohydrates: 30–35 g
Fat: 16–20 g
Fiber: 3–4 g
Sugar: 6–8 g
Sodium: 550–700 mg
Note: Nutrition will vary depending on the amount and type of cheese, sauce, and noodles used.
Conclusion
Mediterranean Spinach Lasagna brings together everything you love about comfort food—cheesy layers, a rich tomato base, and the goodness of spinach—with a Mediterranean twist. It’s flavorful yet balanced, creamy without being heavy, and perfect for both family dinners and make-ahead meals. Every layer delivers something comforting and satisfying, making it a timeless recipe you’ll come back to often. Whether you keep it classic or add roasted vegetables, this lasagna is proof that wholesome ingredients can make truly delicious food.