Spinach Lasagna Recipe
One recipe with different variations

Our best loved spinach lasagna recipe, and its variations. 

For special occasions the spinach lasagne recipe is a good choice. It is one of those dishes everyone looks forward to and remembers afterwards. All the same if it is prepared as an all vegetable lasagne or with salmon.

Spinach lasanga with carrots

Carrot spinach lasagne

Ingredient list:

onionYellow onion
black pepperBlack Pepper
Himalayan crystal saltSalt
vegetable stockBouillon cube
paprikaSweet paprika
olive oilOlive oil

  • 1kg fresh spinach (works as well with frozen one)
  • 6 large (1kg) carrots
  • 2 medium onions
  • 2 gloves garlic
  • 1/2 teaspoon nutmeg
  • Salt
  • Pepper
  • 1 teaspoon vegetable stock
  • Paprika
  • Olive oil
  • Lasagna sheets, homemade or store bought

Prepare the Béchamel sauce and let simmer for a while at the lowest heat. Stir regularly!

Meanwhile wash the spinach thoroughly then spin dry. Shred carrots and onions.

Choose a big pot and heat olive oil to fry the onions and small diced or squashed garlic until clear. We usually use our soup pot since fresh spinach is quite voluminous. Then add the carrots, season with nutmeg, salt and pepper. Stir! Finally add the spinach. (If the amount seems to much let simmer and stir under before you add the remaining spinach.)

Putting everything of the spinach lasagna recipe together:

Oil your tray place the first layer of lasagne sheet in and cover with one third of your béchamel sauce. Half the filling and spread it onto the first layer. place the second layer followed by the second third of sauce and the second half of the filling.Top it with the third pasta sheet. Finish it off with the rest of the sauce and sprinkle the top with the remaining cheese.

Bake for 25-35 minutes at 180C°. Convert! This depends on oven and lasagna sheets used. To avoid surprises check in the last minutes.

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Variations to the spinach lasagna recipe

Depending on season spinach might be difficult to find. Silver-beet proofed to be an excellent substitute we even tried it once successfully with the leaves of broccoli (just the leaves). 

Our produce grower had too many during the broccoli harvest. Everyone asked the leaves of the broccoli to be cut off. It was their loss and our gain. He asked if we would like them. Naturally mum was as uninformed as everyone else, but asked what you could do with it. His reply was just use them like you would use spinach.


  • 2 bundles of silver-beet (12-16 leaves) about 1kg
  • 1kg broccoli leaves

Transform the spinach lasagna recipe into a salmon lasagna


A special treat is to spread on each layer cubes or slices of salmon. If we use supermarket bought smoked salmon 300gr are enough to give a fantastic flavour. Do we use fresh salmon we take about 500-600gr.

For more spinach lasagna recipe ideas check our spinach tomato mushroom lasagna. It is too a delicious combination.

Note: Different lasagna sheet ideas

  • Readymade/store bought lasagne sheets:
instant lasagna sheets

The perfect solution if you are looking for something quick and efficient –these require about 30-35 minutes baking time.

  • Rice sheets:
rice sheets

These are available in Asian shops or Asian sections, they are a nice variation from the traditional. If they are made only with rice flour they are a great gluten free choice. Usually we double or triple the layers, depending on our hunger and the amount of people to be fed. To make sure the layers have enough liquid to get soft we bath them in boiled water before we layer them into the tray. Baking time is about 25-30 minutes.

  • Homemade lasagna sheets:

For special occasions we prefer to use homemade lasagna sheets. You are able to customise the easy lasagna recipe with your own personal
flour favourite. They are just delicious with any type of filling whether it be for a vegetarian, fish or meat lasagna. Flours that gave satisfying results were spelt, wheat, buckwheat or besan (chickpea flour; very tasty and very filling, we prefer it with vegetables or salmon).


olive oilOlive oil
Himalayan crystal saltSalt

  • 2 cups of flour
  • 2 teaspoon olive oil
  • Pinch of salt
  • 2-3 eggs (try first two, if the dough is to dry to form a smooth mass put the fourth in)

Divide the dough into three equal portions. Flour the surface generously before you roll the dough out. Check in between that the dough does not stick to the surface when you roll it, add some more flour to avoid having dough that is to sticky.

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