World's best spinach cream cheese lasagna
This spinach cream cheese lasagna is a family favorite! It's flavorful, vegetarian, simple and fast to make. Makes a perfect busy-day dinner or crowd pleaser.
Prep Time15 minutes mins
Cook Time40 minutes mins
Total Time55 minutes mins
Course: Main Course
Cuisine: European
Keyword: Comfort food, how to, lasagna, lasagne, meatless lasagna, spinach recipes, vegetarian
Servings: 4 Servings
Author: Ester | esterkocht.com
Spinach sauce
- 350 g (12.4 oz/ 1 1/2 cups) frozen spinach , thawed and drained
- 200 g (7 oz) cream cheese
- ¼ teaspoon ground nutmeg
- pepper to taste
Tomato sauce
- 2 medium onions
- 400 g (14.1 oz/ 2 cups) canned diced tomatoes
- 2 garlic cloves
- 1 tablespoon olive oil
- 200 ml (7.1 oz/ 3/4 cup) heavy cream
- 150 g (5.3 oz/ 2/3 cup) sour cream
- 1 tablespoon sugar
- salt and pepper
You'll also need
- 150 g (5.3 oz/ 1 1/2 cups) grated cheese
- 12 lasagna sheets (approx. 180 g (6.4 oz) lasagna noddles)
Begin by making creamy spinach sauce. Simply cook spinach for about 2 minutes over medium heat without water. Then add nutmeg and cream cheese. Mix well until smooth and season with salt and pepper. Remove from the heat and set aside.
Next make the tomato sauce: Peel and mince onions and garlic. Then heat about 1 tablespoon oil in a pot over medium heat and cook the onions and garlic until soft. Stir in canned diced tomatoes with their juices, followed by sugar and bring to a boil. Stir in heavy cream and sour cream and season with salt and pepper. Next remove from the heat. Then preheat the oven to 180 °C (356 °F), with both top and bottom heat.
Next layer lasagna. Start with spinach sauce and end with tomato sauce. Spread a thin layer of spinach sauce in a casserole dish (20 x 30 cm (7.9 x 11.8 inches)). Then layer with lasagna sheets followed by spinach sauce and then tomato sauce. Repeat the process until you've used up all the sauces and lasagna sheets. You should arrange the lasagna sheet layers in alternating directions. Sprinkle with grated cheese and bake for 40 minutes or until nicely golden brown. Let the lasgna rest for few minutes and serve.