Tomato and Spinach Lasagna with Steak and Shrimp Layers

Name: tomato and spinach lasagna
Prep time: 1 h 10 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: – 12 no-boil lasagna noodles for base structure; – 4 cups tomato sauce for moisture; – 1 tablespoon olive oil for sautéing and greasing; – 2 to 3 cloves garlic, minced for aromatic depth; – 4 to 5 cups fresh spinach for color, texture, and nutrients; – 2 cups cottage cheese for protein filling; – 2 large eggs to bind cheese mixture; – 1/4 cup ground flaxmeal to improve texture; – 1 teaspoon dried oregano for herb flavor; – 1 teaspoon Italian seasoning for balanced seasoning; – Tiny dusting nutmeg for flavor depth; – Squeeze of lemon juice to brighten flavors; – 1/2 cup grated Parmesan cheese to sharpen notes; – 3 to 4 cups shredded mozzarella cheese for gooey finish; – Salt and freshly ground black pepper; – Fresh basil leaves torn for herbal brightness; – Fresh parsley and additional Parmesan cheese for garnish

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Why You’ll Love This tomato and spinach lasagna

Ease of preparation: This tomato and spinach lasagna recipe is straightforward and quick, making it ideal for busy weeknights. With simple layering steps and a baking time of around 50 minutes, even novice cooks can easily create a delicious, hearty meal without stress.
Health benefits: Rich in fresh spinach and vitamin-packed tomato sauce, this dish offers a wealth of antioxidants, vitamins A and C, iron, and fiber. These ingredients combine to support heart health, improve digestion, and contribute to overall wellness.
Versatility: Easily adaptable, this tomato and spinach lasagna can be made vegan by swapping traditional cheeses for plant-based alternatives, or gluten-free by using specialized noodles or vegetable slices. Low-calorie options also work well, making it suitable for a wide variety of diets.
Distinctive flavor: The combination of tangy tomato sauce layered with tender spinach and creamy, melted cheeses creates a unique and savory flavor profile that stands apart from classic meat lasagnas. The added herbs and seasonings give this dish a fresh, memorable taste.

Jump To

1. Why You’ll Love This tomato and spinach lasagna
2. Essential Ingredients for tomato and spinach lasagna
3. How to Prepare the Perfect tomato and spinach lasagna: Step-by-Step Guide
4. Dietary Substitutions to Customize Your tomato and spinach lasagna
5. Mastering tomato and spinach lasagna: Advanced Tips and Variations
6. How to Store tomato and spinach lasagna: Best Practices
7. FAQs: Frequently Asked Questions About tomato and spinach lasagna
8. tomato and spinach lasagna

Essential Ingredients for tomato and spinach lasagna

12 no-boil or oven-ready lasagna noodles (or 12-16 dried sheets) – form the base structure
4 cups tomato sauce (homemade or store-bought marinara) – provides rich, tangy moisture
1 tablespoon olive oil – for sautéing and greasing the pan
2 to 3 cloves garlic, minced – adds aromatic depth
4 to 5 cups fresh spinach (or about 3 cups cooked and drained) – adds vibrant color, texture, and nutrients
2 cups (about 450g) 4% cottage cheese (or 32 ounces whole milk ricotta) – offers creamy protein filling
2 large eggs – bind the cheese mixture
1/4 cup ground flaxmeal (optional) – improves texture and helps hold layers together
1 teaspoon dried oregano – imparts classic Italian herb flavor
1 teaspoon Italian seasoning – blends multiple herbs for balanced seasoning
Tiny dusting nutmeg (optional) – adds warm, subtle flavor depth
Squeeze of lemon juice – brightens and balances flavors
1/2 cup grated Parmesan cheese (or 2 cups Parmigiano Reggiano if using ricotta) – sharpens savory notes
3 to 4 cups shredded mozzarella cheese (plus extra for topping) – creates a gooey, melty finish
Salt and freshly ground black pepper to taste – essential seasoning
Fresh basil leaves (optional) – torn for mixing into cheese for herbal brightness
Fresh parsley and additional grated Parmesan cheese – for garnish and serving

Special Dietary Options:

Vegan: Substitute cottage and mozzarella cheeses with plant-based ricotta and vegan shredded cheese. Use plant-based eggs replacers if desired.
Gluten-free: Use gluten-free lasagna noodles or thinly sliced vegetables such as zucchini or eggplant as noodle alternatives.
Low-calorie: Opt for reduced-fat cheeses and use whole wheat or vegetable noodles. Incorporate additional spinach to increase fiber without extra calories.

How to Prepare the Perfect tomato and spinach lasagna: Step-by-Step Guide

First Step: Preheat and cook noodles

Preheat your oven to 350°F (175°C). Bring a large pot of salted water to a boil. Cook lasagna noodles according to package instructions until al dente, then drain and lay them flat to prevent sticking.

Second Step: Prepare spinach mixture

While noodles cook, heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Add fresh spinach and cook until just wilted. Season with salt and pepper. Remove from heat.

Third Step: Blend cheese filling

In a food processor or blender, blend cottage cheese until mostly smooth. Transfer to a mixing bowl. Add eggs, ground flaxmeal (if using), oregano, Italian seasoning, nutmeg, lemon juice, Parmesan cheese, salt, pepper, and the sautéed spinach (with basil if using). Stir gently to combine.

Fourth Step: Assemble layers

Lightly grease a 9×13-inch baking dish with olive oil or nonstick spray. Spread a few spoonfuls of tomato sauce over the bottom. Arrange 3 noodles over the sauce. Spread about 1 cup of tomato sauce on noodles, then layer 1 cup of the spinach-cheese mixture, followed by 3/4 cup shredded mozzarella. Repeat layering two more times, finishing with noodles, sauce, and mozzarella on top.

Final Step: Bake and serve

Cover the dish tightly with foil, greased on the cheese side to prevent sticking. Bake for 40 minutes, then remove foil and bake an additional 10 minutes to brown the cheese. For a golden bubbly crust, broil for a few minutes if desired. Let rest for 15 minutes before slicing. Garnish with fresh parsley and additional Parmesan before serving.

Tip: Blend the cottage cheese to improve creaminess, and ensure your spinach is well-drained to avoid watery lasagna.

Dietary Substitutions to Customize Your tomato and spinach lasagna

Protein and Main Component Alternatives

Replace cottage cheese with good-quality whole milk ricotta cheese for a creamier texture.
Use tofu blended with lemon juice and nutritional yeast as a protein-rich vegan alternative to ricotta or cottage cheese.
Add cooked ground beef or turkey to the tomato sauce for a meat variation.

Vegetable, Sauce, and Seasoning Modifications

Swap spinach with kale, Swiss chard, or mixed greens for different textures and nutrient profiles.
Use a spicy arrabbiata sauce instead of traditional tomato sauce for heat and complexity.
Incorporate fresh herbs such as basil, oregano, or thyme to complement and deepen flavors.

Mastering tomato and spinach lasagna: Advanced Tips and Variations

Pro cooking techniques: Use a combination of homemade tomato sauce with roasted tomatoes to intensify flavor. Allow the lasagna to rest after baking for cleaner slicing.
Flavor variations: Add sun-dried tomatoes, caramelized onions, or smoked mozzarella to add contrast in texture and flavor. Season with smoked paprika or chili flakes for warmth.
Presentation tips: Garnish with fresh basil leaves or drizzle with high-quality olive oil before serving to enhance visual appeal and taste.
Make-ahead options: Assemble the dish a day before and refrigerate covered, then bake fresh when ready. Freeze pre-baked portions to enjoy quick meals later.

How to Store tomato and spinach lasagna: Best Practices

Storage Method	Guidelines	Duration
Refrigeration	Store leftover lasagna in an airtight container to preserve moisture and flavor.	3-4 days
Freezing	Divide into portions, wrap tightly with plastic wrap and foil, then freeze.	Up to 2 months
Reheating	Reheat covered in a 350°F (175°C) oven for 20-30 minutes, or until heated through to prevent drying.	As needed
Meal prep considerations	Prepare in advance and freeze individual servings for convenient ready meals throughout the week.	Varies

FAQs: Frequently Asked Questions About tomato and spinach lasagna

How can I prevent my tomato and spinach lasagna from becoming watery?

To avoid a watery lasagna, thoroughly drain any frozen spinach before using and squeeze out excess moisture. Use well-drained canned or fresh tomatoes and avoid over-saucing the layers. Cook the noodles properly and drain them well, or use no-boil noodles with extra sauce liquid to compensate. Cover the lasagna during baking to keep moisture balanced, then uncover near the end to allow excess liquid to evaporate and the top to brown.

Can I substitute ricotta cheese for cottage cheese in tomato and spinach lasagna?

Yes, ricotta cheese can be used instead of cottage cheese and will create a creamier texture. Ricotta has a smoother, milder flavor and blends well with spinach and tomato sauce. Make sure to drain any excess liquid if using cottage cheese to prevent sogginess when swapping cheeses.

Is it necessary to cook lasagna noodles before assembling tomato and spinach lasagna?

Generally, cooking lasagna noodles before assembling leads to better texture and layering. Boil noodles until al dente and drain well before layering. However, using no-boil noodles is an option if you add extra sauce liquid and keep the lasagna tightly covered during baking to ensure proper hydration.

Can I add meat to tomato and spinach lasagna, and what types work best?

Yes, adding ground beef or turkey is a popular way to add protein and depth of flavor. Brown the meat separately before mixing it with the tomato sauce to ensure it’s fully cooked and flavorful. This addition turns the dish into a heartier meal without overpowering the spinach and tomato.

Does tomato and spinach lasagna freeze well for meal prep?

Tomato and spinach lasagna freezes well and makes a convenient meal prep option. Freeze it before baking for best texture and flavor retention. Wrap it tightly to prevent freezer burn and thaw in the refrigerator overnight before baking. Baked leftovers also reheat well in the oven or microwave.

Tomato and Spinach Lasagna with Creamy Layers and Savory Steak and Shrimp Twist