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Λαζάνια Με Σπανάκι & Τυρί

Cheesy Spinach Lasagna

Degree of difficulty


Preparation time

30 minutes

Cooking Time

90 minutes





  • 4 yellow onions, chopped
  • 4 tablespoons olive oil
  • 2 tablespoons sugar
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 16 cloves garlic, minced
  • 1 teaspoon crushed red pepper
  • 8 tablespoons tomato paste
  • 4, 28 ounce cans whole tomatoes
  • 2.5 tablespoons oregano
  • Salt and pepper to taste


  • 64 ounces ricotta cheese
  • 2 cups fresh basil
  • 1 cup parmesan cheese
  • 4 eggs
  • ½ teaspoon black pepper
  • 3 pounds spinach, steamed


  • 18 strips lasagna noodles, uncooked
  • 3 pounds spinach, steamed and drained well
  • 32 ounces mozzarella, shredded


  1. Heat oil in a large stock pot over medium-high heat. Add onion, salt, pepper, and olive oil. Stir often for 10–12 minutes. Reduce the heat to medium and add garlic, red pepper, and tomato paste. Stir until combined.
  2. Add tomatoes and bring to a simmer. Once the sauce begins to simmer, sprinkle in oregano. Cook 20 minutes. Use a wooden spoon to break the whole tomatoes into smaller pieces. Add salt and pepper to taste. Remove from heat.
  3. While the sauce simmers, add half of the filling ingredients into a food processor. Pulse until combined. Repeat with remaining ingredients. Cover and refrigerate until ready to assemble lasagna.
  4. Spray the Fish Pan with oil. Spread 4 cups of the sauce in the bottom of the pan. Lay 6 uncooked lasagna noodles on top. Spread 3 cups of the filling over the noodles. Top with 2 cups of spinach and 8 ounces of cheese. Repeat twice. Add 16 ounces of cheese to the last layer.
  5. Grease aluminum foil and cover the pan. Bake at 375 degrees Fahrenheit for 45 minutes. Remove the aluminum foil and continue baking until the top has started to brown, 15-20 minutes. Let cool for 15 minutes before slicing.
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