Although this vegetarian spinach lasagna varies slightly from the traditional version of this classic Italian dish, it is equally delicious and filling. A flavorful homemade tomato sauce enrobes three layers of pasta filled with a creamy, cheesy spinach mixture and topped with golden baked mozzarella for an irresistibly mouth-watering meal. Although authentic lasagna is made with fresh noodles, you can use dried pasta or even green pasta, called lasagne verdi , for an even greater spinach factor.
Speaking of spinach, feel free to substitute frozen for fresh if that’s all you have on hand, or if you want to make this recipe when spinach isn’t in season. Swiss chard may also work well. If using frozen spinach, make sure to thaw it and squeeze out any excess moisture before preparing the filling to avoid ending up with watery lasagna.
For a make-ahead option, simply prepare the lasagna as outlined below, cover with foil, and place in the fridge for up to two days. Lasagna also freezes well.Print