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Spinach Lasagna

Photo: Alison Miksch; Styling: Buffy Hargett Miller

Hands-on time 50 mins
Total time 2 hrs, 35 mins

Makes 6 to 8 servings

Always a crowd-pleaser, this lasagna is full of hearty veggies.


  • 1 (24-oz.) jar pasta sauce
  • 1/4 teaspoon dried crushed red pepper
  • 2 1/3 cups heavy cream, divided
  • 32 ounces ricotta cheese
  • 1 ounce fresh basil, chopped
  • 1/2 teaspoon kosher salt
  • 2 cups freshly shredded Parmesan cheese, divided
  • 4 large shallots, thinly sliced
  • 1/3 cup olive oil
  • 8 garlic cloves, minced
  • 2 (10-oz.) packages fresh baby spinach
  • 2 tablespoons butter
  • 1 tablespoon all-purpose flour
  • 12 no-boil lasagna noodles
  • 1 (12-oz.) jar roasted red bell pepper strips, drained

How to Make It

  1. Preheat oven to 350°. Combine first 2 ingredients and 1 cup cream. Separately combine ricotta, next 2 ingredients, and 1 cup Parmesan. Sauté shallots in hot oil in a Dutch oven over medium-high heat 3 minutes. Add garlic; sauté 1 minute. Remove shallot mixture.

  2. Add one-third of spinach to Dutch oven; cook over medium-high heat 1 minute or until wilted. Place spinach in a colander; drain. Repeat with remaining spinach.

  3. Cook butter and flour in Dutch oven over medium heat, stirring constantly, 1 minute. Add 1 1/3 cups cream; bring to a boil. Remove from heat; add spinach and shallots.

  4. Pour 1/2 cup sauce mixture in a 13- x 9-inch baking dish coated with cooking spray; top with 3 lasagna noodles. Layer half of spinach mixture, half of roasted peppers, 3 lasagna noodles, and half of ricotta mixture over pasta. Repeat layers; top with 3 lasagna noodles. Pour remaining sauce mixture over top. Place baking dish on a foil-lined baking sheet.

  5. Bake at 350° for 1 hour. Top with 1 cup Parmesan, and bake 15 minutes. Let stand 30 minutes.