Spinach Lasagna

A simple and delicious Spinach Lasagna using a homemade Béchamel sauce and tomato sauce. This vegetarian Spinach Lasagna will be a hit even with the meatlovers!

slice on spinach lasagna on plate with cheese grater and bowl of salt

Spinach Lasagna

I love a good lasagna and it’s a satisfying dish to make when you have time to potter about in the kitchen. With spring having finally arrived in Zurich and warmer weather slowly creeping into the forecast, I wanted to make a baked pasta dish, but nothing too rich and heavy.

This vegetarian Spinach Lasagna is super easy to make, requiring only a simple tomato sauce and a Béchamel sauce (white sauce) and, if you like, a scattering of vegetables between the layers.

As with any dish that has a few components and requires an assembly job, making a lasagna is not necessarily something you would attempt during the week after a long day at work, but it sure makes for a special meal at any other time.

Having said that, I sometimes try to make a simple lasagna like this one during the week for a bit of a treat. It is a lot less work than a traditional meat lasagna, and I think it is a great way of combining pasta and vegetables.

ingredients for spinach lasagna

How to Make Spinach Lasagna

This recipe for Spinach Lasagna is simple with clean, fresh flavours.

The tomato sauce is one which I make at least once a week to serve with pasta, polenta or even alongside some grilled steak.

And the Béchamel sauce (white sauce) is a staple in my cooking, often used to generously coat some vegetables (like par-boiled cauliflower or boiled potatoes) and transform them into a cheesy gratin dish.


I quite like this Spinach Lasagna with just the tomato sauce and Béchamel sauce, but you can sneak in a few more veges to make it more substantial.

I also love to add thickly sliced courgettes (zucchini) or thinly sliced aubergines (eggplants) with, or in place of, the spinach.

Around Christmas time when we seem to have a lot of leftover ham, I like to make this lasagna by layering some thin slices of ham in place of the vegetables.

For one simple recipe, so many options!

how to make spinach lasagna, step-by-step photos

Fresh vs Dried Lasagna Pasta Sheets

I prefer to use fresh lasagna sheets where possible, mainly because I like my pasta to be on the soft side and I find that dried pasta sheets are always too firm after baking, even if I have taken steps to ensure that the sauce is as runny as possible.

To that end, I also pre-cook my fresh lasagne sheets in boiling water to get the cooking process started, thereby ensuring that the pasta will be to my liking come time to serve.

But if you prefer a more firm lasagna which can hold its shape upon serving, then I would recommend using dry lasagna sheets.

If you have extra time on your hands, you can make this dish even more special by making your own pasta from scratch. But given the steps already involved in making the two sauces and then assembling the dish, store-bought lasagna sheets will make your life a bit easier.

slice of spinach lasagna on plate with brown napkin


Spinach Lasagna

5 from 1 reviews

A simple and delicious Spinach Lasagna using a homemade Béchamel sauce and tomato sauce. This vegetarian Spinach Lasagna will be a hit even with the meatlovers!

  • Author: eatlittlebird.com
  • Prep Time: 30 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 30 minutes
  • Yield: Serves 3-4
  • Category: Pasta
  • Cuisine: Italian


For the tomato sauce

  • 1 tablespoon olive oil
  • 2 cloves of garlic, thinly sliced
  • 2 x 400 g (14 oz) tinned diced tomatoes
  • 2 teaspoons sugar
  • Maldon sea salt
  • freshly cracked black pepper
  • fresh basil leaves, thinly sliced

For the Béchamel sauce (white sauce)

  • 60 g (3 tablespoons) butter
  • 40 g (1/4 cup) plain flour
  • 1/2 chicken stock cube or 1/2 teaspoon chicken stock powder (optional)
  • 500 ml (2 cups) full cream milk
  • 1 bay leaf
  • freshly grated nutmeg

To assemble the lasagna

  • about 250 g (9 oz) fresh lasagna sheets (see Kitchen Notes below)
  • freshly grated parmesan cheese
  • about 100 g (3.5 oz) baby spinach leaves or regular spinach leaves, washed and drained


For the tomato sauce

  1. Make the tomato sauce first by gently cooking the garlic in the olive oil in a medium saucepan until it is aromatic.
  2. Add the tinned tomatoes and the sugar, and simmer gently for about 20-30 minutes until the sauce has reduced and thickened.
  3. Taste for seasoning and add some sea salt and freshly cracked black pepper, and stir through the basil.

For the Béchamel sauce (white sauce)

  1. Melt the butter in a medium saucepan and then add the flour (and stock cube, if using).
  2. Stir with a wooden spoon and cook for 2-3 minutes until the mixture slightly darkens in colour.
  3. Slowly whisk in the milk and keep whisking until the mixture is thick and smooth.
  4. Add the bay leaf and continue to stir over medium heat until the sauce is lovely and thick.
  5. Take the sauce of the heat and generously grate in some fresh nutmeg. The sauce will continue to thicken as it cools.

To assemble the lasagna

  1. Preheat the oven to 180°C (350°F).
  2. Bring a large pan of water to the boil and then add about 1 tablespoon of sea salt.
  3. Cook the lasagne sheets according to the packet instructions (about 3 minutes per sheet). I tend to cook enough lasagne sheets to form one layer at a time, and while I am assembling the dish, I cook the next batch of lasagna sheets.
  4. In a baking dish approximately 18 cm x 25 cm, spoon a thin layer of tomato sauce on the bottom of the dish.
  5. Cover with a layer of lasagna sheets. You may need to cut some of the lasagna sheets to fit your dish.
  6. Spread another thin layer of tomato sauce and scatter a layer of fresh spinach leaves on top.
  7. Drizzle over some béchamel sauce, followed by a generous grating of fresh parmesan.
  8. Place a layer of lasagna sheet on top and repeat Steps 6, 7 & 8 until you have three layers of pasta.
  9. I reserve most of the béchamel sauce for the top layer so that the dish is generously coated in the white sauce.
  10. Bake for about 40-45 minutes until the cheese is golden brown and the sauce is bubbling.

Kitchen Notes

If you like a soft lasagna like that pictured in the photos above, I recommend using fresh lasagna sheets as per the recipe.

But if you prefer a firm lasagna which can hold its shape upon serving, I would recommend using dry lasagna sheets. There is no need to pre-boil the dry lasagna sheets and simply use them in place of the fresh lasagna sheets in the recipe above.

This is a very versatile recipe where you can use other vegetables in addition to, or instead of, the spinach. I often make this lasagna with thinly sliced courgettes (zucchini) and/or aubergine (eggplant).
This lasagna is also delicious with slices of ham in between the layers.

All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.

To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.


  • Serving Size: 1
  • Calories: 285
  • Sugar: 9.1g
  • Sodium: 286.1mg
  • Fat: 13.4g
  • Carbohydrates: 33.2g
  • Fiber: 3.6g
  • Protein: 8.4g
  • Cholesterol: 30.3mg

Did you make this recipe?

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This recipe was first published on 27 May 2012. It has been updated with more comprehensive recipe notes.


47 comments on “Spinach Lasagna

  1. Nicola 27 May 2012

    That looks so delicious! When I make lasagne it never looks as pretty at this 🙂 I have to admit I usually go for the classic minced beef, but there is a recipe with little herby meatballs I want to try 🙂

    • eat, little bird 27 May 2012

      I also love lasagne with a meat sauce, but little meatballs sound delicious!! I might give that a go next time 🙂 Thanks for the idea!

  2. Sam-I-am 27 May 2012

    How do you do it? You even make the messiest of dishes, i.e: LASAGNA!!! look neat!?! Love the look and sound of this. Love the post and gorgeous photos as always! S x

    • eat, little bird 27 May 2012

      LOL!! Oh gosh, I don’t want to come across as a neat freak but is it that obvious, LOL?! 😉 Let’s just say that the plate doesn’t look so neat once you tuck in 🙂 Am having leftovers right now – yum!!

  3. Saffron 27 May 2012

    perfect dish!! lovely photos too, the white background is stunning.

  4. Love this! It sounds soooo delicious!

  5. Melange 28 May 2012

    That’s perfect lasagne according to me..Will be real pleasure to have with the subtle spices..Classic clicks.

    • eat, little bird 28 May 2012

      Thanks, Melange! This lasagne is indeed a simple one with subtle, but good, flavours.

  6. I am yet to make a lasagne from scratch and this is where I think I will start. It is so lovely and light and I love your step by step photos. Beautiful!

    • eat, little bird 28 May 2012

      Making a lasagne from scratch can seem daunting, but it’s actually not complicated; it just requires a bit of time to prepare the different sauces and then assemble everything together. This lasagne is fairly quick because the tomato sauce is quite simple and doesn’t need as much time to cook as a meat sauce. I hope you will give it a try!

  7. manu 28 May 2012

    These lasagne seems to be so italia, I love the colours!!!
    Have a nice week

    • eat, little bird 28 May 2012

      Ah yes! I didn’t think about the colours at first, but now that you mention it, it is very Italia 🙂 Something only an Italian would notice 😉

  8. Paula 28 May 2012

    Cute photos!! I love so much light and color!! I mean, I’m green with envy!! 😛

    It’s so nice to see a simple dish like a lasagna with a presence so appealing! And now, some months ago I discovered that I love changing lasagna filling (or is it stuffing??). For the moment Portobello mushrooms and pumpkin is my favorite, but I must try this!! One of my favourite pizzas in a lasagna!! Including garlic and basil, it must be perfect!!

    Wow, I’m going to look like a groupie, but even if just recently met your blog, I’m in love with all the food!! You know what to eat!! 😛

    • eat, little bird 28 May 2012

      Oh, you are so sweet, Paula! 🙂 A filling with Portobello mushrooms and pumpkin sounds delicious! I particularly love pumpkin lasagnas but, strangely enough, have never made one at home. Must rectify that soon!

  9. The Food Sage 28 May 2012

    This looks light and sensational. I used to make a wicked, chunky vegetable lasagne when i was vegetarian – usually concocted from whatever veggies were in the fridge. I loved the bite of cauliflower florets in there, sliced leeks, and wedges of potato. These days i stick to the traditional minced beef filling. I make a huge lasagne, cook it, and portion it out into containers that go in the freezer. There’s nothing better than coming home from work and just having to heat one of those little babies up!

    • eat, little bird 28 May 2012

      I know how productive you have been in organising your freezer so I can only imagine the wonderful treats you have stored away! I also love the idea of squirrelling some lasagna portions away in the freezer but, unfortunately, we have a teeny, tiny icebox for a freezer. I do love a traditional minced beef filling as well which makes for a very substantial meal. But I love your idea of adding cauliflower florets – I think that could work really well with this vegetarian version 🙂

  10. Jennifer (Delicieux) 28 May 2012

    What a beautiful lasagna Thanh, and I agree with Sam-I-Am, how do you make something as messy as lasagna so neat!! You are amazing!

    My favourite lasagna filling is mushroom. I love its earthy flavour.

    • eat, little bird 28 May 2012

      LOL!! I think I have only become neater with my food presentation since I started taking photos for this blog. I was conscious of how sloppy the lasagna might be because I like my lasagna pasta to be on the soft side. I know many like a more firm-standing lasagna so I was lucky that mine didn’t run everywhere and look like a flat pancake!

      I also love mushrooms in my lasagnas, both meat and vegetarian versions. In fact, I’m known to overload my pasta dishses with mushrooms to the point that hubby one day commented that it must be my favourite vegetable – and he was right 🙂

  11. Liz Headon 28 May 2012

    I love those stage-by-stage photos, Thanh ! I must admit I’ve more or less given up on making lasagna because of the pre-cooking of pasta. Do you pre-cook your pasta sheets one at a time ? I’ve never managed to find a way to stop them sticking together if I do more. Like you, I tried the “no pre-cook” method but never found it entirely satisfactory.

    • eat, little bird 28 May 2012

      Thanks, Liz! I admit that pre-cooking the lasagna sheets do add a bit of time to the whole process – it’s not complicated, just fiddly. I only cook enough lasagna sheets for one layer at a time, so as soon as I have put the lasagna sheets in the baking dish, I put the next batch of lasagna sheets in the boiling water to cook while I am arranging the layer with the sauces. The fresh lasagna sheets I use require about 3 minutes of pre-cooking, which is just enough time for me to tend to the sauces. But sometimes, because 3 minutes is not a lot of time, I just cook the lasagna sheets once I am done with a layer. Hopefully you will give lasagna another try one day 🙂

      Nigella has a great recipe in Feast for Rigatoni al forno, where you essentially prepare a meat sauce and béchamel sauce, but instead of making a lasagne, she uses rigatoni and mixes the two sauces together before popping everything in the oven. The end dish tastes very much like a lasagna but without all of the fuss. I’ve made it a few times and absolutely love it 🙂

  12. myfudo 28 May 2012

    Almost summer here…But I believe lasagne is great whatever season, right? I love the spinach in this recipe and since it is covered with yummy tomato sauce and cheese and creamy sauce, I am sure my little girl wont be frowning at her veggies. Thanks a lot!

    • eat, little bird 28 May 2012

      Absolutely – lasagne is great in any season 🙂 I think this dish is very kid-friendly as the flavours are quite simple and not too overpowering. Lasagnas are also great for sneaking in veges between the layers, for both kids and adults alike!

  13. Ally 28 May 2012

    Oh my word I am so glad to have stumbled upon your delicious & dreamy blog. Love all your recipes & amazing photography.

    • eat, little bird 28 May 2012

      Thanks, Ally! That means a lot to me 🙂 Hope to see you here more often!

  14. Anita Menon 28 May 2012

    What a beautiful tray bake! Every frame in this post calls out to me. I think this has to be tried out. I am bookmarking this.

    • eat, little bird 28 May 2012

      I’m glad you enjoyed this post 🙂 *And* it’s vegetarian! I do hope you will try it.

  15. Ira Rodrigues 29 May 2012

    This is my first visit to your blog Thanh, truthfully I am hooked, your photos are truly amazing.
    Thank you for the the visit and commenting to my blog, I will surely would love to come back here very often and check out whats your new recipe.

    Have a nice day and Happy cooking Thanh

    • eat, little bird 29 May 2012

      Ira, lovely to see you here! And what a wonderful compliment from a talented blogger as yourself! I look forward to “seeing” you more often 🙂

  16. lynnette 9 June 2012

    Ohh this looks fantastic! 😀 I’ve always been a fan of spinach and it’s such a great idea to incorporate it into lasagne.
    I’m so happy that I stumbled onto your blog! I’ve only just started getting into cooking/baking so I’m trawling the internet for great sites on cooking. XD Will definitely be back!

    • eat, little bird 9 June 2012

      It’s pretty easy to sneak vegetables into lasagnes and spinach would have to be one of my favourites. Someone recently adapted my recipe and used roasted pumpkin which I would love to try next. Enjoy your forays into cooking and baking and I hope you will find some more inspiration here.

  17. Caroline 15 June 2012

    oh Droooooooool!!!! Lasagne has to rate as one of my all time favourite comfort eats, even if I suck at making them! I like a fairly ‘firm’ lasagne, not swimming and sliding around in tomato sauce or worse, cheese. This looks so light and delicious. Fabulous photos and my favourite is the tri-collage construction of the lasagne.

    • eat, little bird 20 June 2012

      Ah, I like my lasagne to be on the sloppy side 😉 This is mostly because I like my lasagne sheets to be soft and I like there to be a decent amount of sauce, especially white sauce. Having said that, I have eaten some really good firm lasagnes and that is usually on the rare occasion when the meat sauce has been really flavoursome and not too meaty. You know my thing with minced meat 😉

      • Caroline 23 June 2012

        LOL indeed I do! We tend to be more opposites don’t we? Makes things interesting 🙂

  18. Kelly 30 July 2012

    Is that just fresh parmesan cheese on top or did you top it off with some mozzarella?
    Looks amazing and am trying to make it. Thank you.

    • eat, little bird 31 July 2012

      Hi Kelly,
      Yes, it’s just parmesan cheese which I grated on top of the lasagne. The béchamel sauce makes everything a bit creamy so you don’t really need the mozzarella. But you could, of course, replace the béchamel sauce with some thick slices of mozzarella or a generous sprinkle of grated mozzarella – this is what I do sometimes for a really quick lasagne. Good luck!

  19. Tat 14 August 2012

    I just pinned this. Hmm on my list of things to cook.

    • eat, little bird 17 August 2012

      I would love to know what you think once you get around to making this recipe! It’s a very simple lasagne and you could very easily add other ingredients to it. Enjoy!

  20. Renate 11 November 2012

    I just came across your blog, and I would love to try this recipe! Yum! 🙂 I’m looking forward to browsing through your blog.

    Have a good Sunday!

  21. Lindsay 19 March 2013

    I scoured the internet searching for a good-looking, easy fresh baby spinach lasagna, and voila! I’m making this tonight, thank you so much.

  22. Julia 12 April 2018

    What could be better? It looks incredible! I like this! So yummy! I definitely want to try! Thank you!


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