Delicious Spinach Lasagna Recipes You’ll Love! Which variant will you try first?

Taste unique recipes for delicious Italian lasagna with spinach in various combinations!

We are sure that they will appeal to you both with chicken and salmon, or just as classically with béchamel.

Enjoy our 4 perfect dishes straight from Italy according to your taste.

Creamy lasagna with spinach and salmon

Salmon, lasagna and spinach are a really great combination when it comes to a delicious Italian dish. This recipe is full of fresh spinach and flavored with nutmeg and lemon juice. Try them, you won’t be able to resist!

What will we need

  • 1 tablespoon of olive oil
  • 600 g skinless and boneless salmon fillets
  • 200 g of spinach
  • 300 g creme fraiche (fresh cheese)
  • juice of half a lemon
  • a pinch of a teaspoon of nutmeg
  • 1 teaspoon of salt
  • 1 teaspoon of freshly ground pepper
  • Lasagna slices
  • 200 g of grated mozzarella


  • Preheat the oven to 200°C.
  • Heat the oil in a pan. Cut the salmon with the skin into smaller pieces and fry in a pan for 1-2 minutes.
  • Add the spinach and cook for another 1 minute.
  • In a bowl, mix fresh cheese, juice from half a lemon, nutmeg and season with salt and pepper.
  • Add the fresh cheese mixture to the bottom of the lasagna baking dish.
  • Add a layer of lasagna slices, spread all the salmon and spinach mixture over them.
  • Add another layer of lasagna sheets and spread with the rest of the cheese mixture.
  • Sprinkle with grated cheese.
  • Bake in the oven for 35-40 minutes until the lasagna sheets are cooked.
  • Cut the rest of the lemon into wedges and add it to the lasagna.
Delicious, freshly baked lasagna with salmon and white sauce.

Lasagna with spinach and chicken

The recipe for Chicken Spinach Lasagna is very easy to prepare. It’s tasty but a bit lighter than the traditional version.

What will we need

  • 5 tablespoons of olive oil
  • 1 onion (chopped)
  • 1 head of garlic (9-10 cloves, pressed)
  • 1 bell pepper (chopped)
  • 150 g mushrooms (sliced)
  • 450 g of ground chicken
  • 1 teaspoon of tomato paste
  • 150 g of fresh spinach
  • 450 g mozzarella cheese (grated)
  • 425 ml marinara sauce
  • 16 slices of lasagna pasta
  • salt and pepper


  • Add 2 tablespoons olive oil to a large skillet over medium heat.
  • Add chopped onion, cook for 2-3 minutes until soft, stir occasionally and add chopped garlic, cook for another 2 minutes.
  • Add the chopped pepper and mushrooms and cook for another 4-5 minutes. Add tomato puree and ground chicken.
  • Season with salt and pepper. Stir well to combine and cook for about 5 minutes.
  • Once the chicken is almost cooked, add the spinach and cook until the spinach is cooked, about 5 minutes.
  • Cook the lasagna in boiling water according to the instructions.
  • Preheat the oven to 200 degrees.
  • Start by brushing a baking dish with 1 tablespoon of oil.
  • Place 5 sheets of lasagna on the bottom, top with half of the chicken mixture, then some tomato sauce and then the grated mozzarella cheese.
  • Repeat so that the last layer is the lasagna, which you pour over the remaining tomato sauce and sprinkle the top with cheese.
  • Bake the lasagna at 200 degrees for 30-40 minutes.

Are the good old classics still winning for you? Choose one of these classic Italian lasagna recipes and enjoy!

Creamy lasagna with chicken and spinach filling.

Spinach lasagna with ground beef

This spinach and beef lasagna recipe with bubbling cheese on top is perfect for feeding the whole family or just for fun!

What will we need

  • cooking oil
  • 1 medium onion (finely chopped)
  • 1 large clove of garlic (chopped)
  • 600 g of ground lean beef
  • 100 g mushrooms (chopped)
  • 1 red pepper (chopped)
  • 500 g tomato-based sauce
  • 400 g of crushed tomatoes in a can
  • 250 g package of frozen chopped spinach
  • 300 g of low-fat ricotta cheese
  • 375 g slices of fresh lasagna
  • grated cheese


  • Preheat the oven to 180°C.
  • Heat the oil in a non-stick pan over medium heat.
  • Add the onion and garlic and cook for 3-4 minutes or until softened.
  • Increase the heat to high and add the ground meat and cook on high for 5 minutes until browned.
  • Add mushrooms and capsicum and stir.
  • Stir in the sauce and tomatoes, let everything heat through.
  • Drain the spinach and squeeze out the excess liquid.
  • Put it in a bowl and mix it with the ricotta.
  • To assemble, coat the bottom of the bowl with a very thin layer of meat sauce.
  • Place a layer of pasta on top of the sauce.
  • Divide the remaining sauce and spinach mixture into 3 portions.
  • Start with a thin layer of sauce, then the pasta sheets and then the spinach mixture, continue layering and finish with the spinach mixture.
  • Top with grated cheese.
  • Bake for 35-40 minutes until the top is golden brown.

For this recipe, it is necessary to have a good quality non-stick pan. And what other one should you buy than the one that passed through our hands and our review? Choose one of these premium Tefal non-stick pans and you won’t regret it!

Soft and delicious lasagna filled with spinach mixture with ground beef and tomato sauce.

Lasagna with spinach and béchamel

Spinach lasagna has a mild taste and a creamy consistency. Simply made from a mixture of spinach, ricotta, béchamel and parmesan. In fact, “spinach and ricotta” is a classic combination in many traditional Italian recipes.

What will we need

  • Pasta for lasagna

For the spinach and ricotta filling

  • 500 g of fresh spinach
  • 500 g of ricotta
  • 200 g grated Parmigiano cheese
  • freshly grated nutmeg
  • fine salt
  • freshly grated black pepper

For the bechamel sauce

  • 500 ml of whole milk
  • 50 g of butter
  • 50 g of flour
  • 1⁄4 teaspoon fine salt
  • freshly grated nutmeg


  • Melt the butter in a saucepan over medium heat.
  • Add the flour and mix quickly until the mixture is smooth.
  • In the meantime, heat the milk and slowly pour the milk into the roux, stirring constantly with a whisk.
  • Season with salt and grated nutmeg.
  • Stir constantly until you get a fairly thick consistency for about 10-15 minutes.
  • Cook the spinach in a saucepan for a few minutes until it softens.
  • Drain and let cool, then squeeze to remove excess water and finally chop with a blender.
  • In a bowl, mix the chopped spinach with the ricotta, half of the grated parmesan cheese, a pinch of fine salt, freshly ground black pepper and nutmeg to taste.
  • Mix all the ingredients until you get a creamy mixture.
  • Place two to three tablespoons of béchamel in the bottom of the baking dish, then place the first layer of lasagna noodles and cover them with the spinach and ricotta filling.
  • Now cover them with a little béchamel and finish with two or three tablespoons of grated Parmesan cheese.
  • Continue layering until the last layer is a generous amount of Parmigiano cheese.
  • Bake in a preheated oven at 180°C for about 30 minutes until the surface turns golden.

Do you know why béchamel is called the mother of all sauces? You can learn that and much more in this article about white sauce .

Beautiful looking lasagna scooped straight from the baking dish.

What is the best way to store lasagna?

Lasagna is best stored in the refrigerator. You can store them in a plastic container with a lid or in a tightly resealable container. Lasagna should last up to three days in the refrigerator.

If you want to store the lasagna for a long time, you can also freeze it. In this case, you should let them cool down first and then store it in an airtight container or bag.

Freezing lasagna can last up to three months in the freezer.

Milan & Ondra

We are both fans of good food and enjoy cooking. On this website, we want to inspire you with traditional, but also less common recipes. We will be happy if you try our recipes and let us know how you liked them. Bon appetite! :)

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