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This rich and cheesy crowd-pleaser is golden-topped and makes any gathering special. “It's comforting and hearty and so make-ahead convenient. I've even made it a week before, frozen it, then reheated the day guests arrive. It's yummy with a loaf of crusty bread and salad.” Barbara Carlucci - Orange Park, Florida
Nutritional Facts 1 piece equals 503 calories, 33 g fat (21 g saturated fat), 124 mg cholesterol, 431 mg sodium, 29 g carbohydrate, 2 g fiber, 22 g protein.
Originally published as Meatless Spinach Lasagna in Simple & Delicious November/December 2008, p13
Parmesan PointersWhen a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on May. 02, 2013 by Cwaz23
This is really just too cheesy. Not much in the way of seasonings. Just more cheese.I had hoped with the spinach and carrot, t would be okay, anyway. That was the problem --- it was just okay. We have a good number of other tastier options. Won't keep this recipe.
This is really just too cheesy. Not much in the way of seasonings. Just more cheese.
I had hoped with the spinach and carrot, t would be okay, anyway. That was the problem --- it was just okay. We have a good number of other tastier options. Won't keep this recipe.
Reviewed on Jan. 19, 2012 by rondha sullivan
but i would use garlic in sause and pepper garlic salt mushrooms onions in butter then add to the rest of the mixture and for the bread crumbs i used panco and added garlic salt parmssan cheese and italian seasoning was really tastey and delicious
Reviewed on Sep. 30, 2010 by maggieaw
Great base recipe but I agree with the earlier rating. it needs seasoning. I followed the recipe exactly but next time I will salt and pepper and maybe garlic the white sauce. A touch of nutmeg in with the spinach portion would be lovely too. I was excited to try this white sauce meatless lasagna- delicious!
Reviewed on Feb. 10, 2009 by michellern
This needs seasoning and flavor. I added two cloves of garlic in the butter at the start of it and also added garlic salt and fresh ground pepper to the cream sauce. I chopped up five green onions and added to the ricotta mix too. Turned out very tasty. As written this sounded very bland.
Reviewed on Dec. 17, 2008 by maggie2375
Very good lasagna recipe. The sauce is creamy and tastes great. A good way to eat spinach!!
Reviewed on Oct. 23, 2008 by Mrs_Lucci_N_FL
This is yummy. It's very comforting and easy too.
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