Spinach-Basil Lasagna Recipe
Spinach-Basil Lasagna Recipe photo by Taste of Home
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Spinach-Basil Lasagna Recipe

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In the kitchen, my husband and I like to use classic ingredients in new ways. I came up with this lasagna one day and haven't made another type since. We love it! —Charlotte Gehle, Brownstown, Michigan
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES:9 servings
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES: 9 servings


  • 1 large egg, lightly beaten
  • 2 cups reduced-fat ricotta cheese
  • 4 ounces crumbled feta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh basil
  • 2 garlic cloves, minced
  • 1/4 teaspoon pepper
  • 1 jar (24 ounces) pasta sauce
  • 9 no-cook lasagna noodles
  • 3 cups fresh baby spinach
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese

Nutritional Facts

1 piece: 292 calories, 12g fat (6g saturated fat), 59mg cholesterol, 677mg sodium, 27g carbohydrate (10g sugars, 3g fiber), 18g protein. Diabetic Exchanges: 2 starch, 2 medium-fat meat.


  1. Preheat oven to 350°. Mix first seven ingredients.
  2. Spread 1/2 cup pasta sauce into a greased 13x9-in. baking dish. Layer with three lasagna noodles, 3/4 cup ricotta mixture, 1 cup spinach, 1/2 cup mozzarella cheese and 2/3 cup sauce. Repeat layers twice. Sprinkle with remaining mozzarella cheese.
  3. Bake, covered, 35 minutes. Uncover; bake until heated through and cheese is melted, 10-15 minutes. Let stand 5 minutes before serving.
    Freeze option: Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake lasagna as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
    Yield: 9 servings.
Originally published as Spinach-Basil Lasagna in Simple & Delicious December/January 2016

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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kblackbird User ID: 1427193 245869
Reviewed Mar. 23, 2016

"This was a hit, especially with our daughter who is vegetarian. It isn't as filling as more traditional lasagna, because there aren't as many layers, but everyone loved it!"

janetjordan User ID: 835679 241494
Reviewed Jan. 10, 2016

"This was very good! It was a nice alternative to meat lasagne. I would say, though, it feeds more like 5-6 adults. The only thing I did differently is I only added about 1 cup ricotta, but that was only personal preference. I replaced it with some more shredded mozzarella. But I do that every time I make a lasagne. Also note they seem to have changed the name of that type of no-cook lasagne. I kept looking for the old "no cook" one, but I realized they now call it 'oven ready'. We all loved it , I will add it to the rotation!"

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