Spinach Lasagna

178502379 There are five basic tastes – sweetness, sourness, saltiness, bitterness, and umami. Say what? Umami, derived from a Japanese word, means no disrespect to your mother but rather means “pleasant savory taste” – and it’s found in abundance in this Self magazine vegetarian recipe.


  • 2 Tbsp. olive oil
  • 6 large onions (2 white, 2 red, 2 yellow), halved and thinly sliced
  • 6 cloves garlic, chopped
  • 1 1/2 cups vegetable stock, divided
  • 6 scallions, thinly sliced
  • 1 Tbsp. dried oregano
  • 2 tsp. salt (preferably sea salt), plus more to season
  • 9 whole-wheat lasagna noodles
  • 2 9 oz. pkgs. frozen spinach
  • 1 Tbsp. salted butter
  •  1 Tbsp. all-purpose flour
  • 1 egg 


Heat oven to 375°. In a large sauté pan over medium heat, heat oil. Add onions and garlic; toss to coat. Add 1 cup stock; cover and reduce heat; simmer until onions are soft, 20 minutes. Reserve 1/2 cup liquid. Add scallions, oregano, salt and pepper to onion mixture; increase heat to medium and cook, stirring, until liquid evaporates, 20 minutes. Cook noodles as directed on package; drain and blot dry. Cook spinach as directed on package; drain, squeeze dry, and season with salt and pepper. In a small saucepan over medium heat, melt butter. Add flour; stir until roux is brown, 2 to 3 minutes. Add remaining 1/2 cup stock to reserved liquid; whisk into roux until thick, 5 minutes. In a bowl, beat egg; stir in ricotta and zest. Coat a 9″ x 13″ pan with cooking spray; spread half of stock-roux mixture on bottom. Line pan with 3 noodles; layer on half of onion and ricotta mixtures, half of spinach and ⅓ cup Parmesan. Repeat layer with 3 noodles, remaining onion and ricotta mixtures and spinach, and ⅓ cup Parmesan. Top with remaining 3 noodles, half of stock-roux mixture and ⅓ cup grated Parmesan. Cover with foil; bake until light brown, 50 minutes. Reduce heat to 325°; remove foil and bake 15 minutes more. Let lasagna sit 15 minutes; serves 6. 

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