Real kids may eat spinach, but my two real kids are quite vocal when it comes to HOW they’ll eat it. While they’ll both willingly eat some raw baby leaves mixed into a salad, they’re pickier when it comes to cooked spinach. It’s definitely a texture thing, and I totally get it.
For this meatless lasagna you can puree the spinach and cheese mixture to whatever extent you want. You could honestly blend the spinach into oblivion, leaving behind just a pretty green cheese layer without a single leaf or stem. I chose to pulse about half of the spinach, so that the vegetable was still noticeable. Both of my children let me know their very judgy thoughts about this decision!
Further Food Commentary:
This kid-approved spinach lasagna makes an excellent dinner option for the whole family! Many people are dairy-free these days (and you can use dairy substitutes for this dish if you please), but the ricotta and mozzarella cheese load this lasagna up with calcium - one serving provides you with almost half (45%) of your daily calcium needs! Each serving also packs 4g of fiber and 20g of protein so this dish is sure to fill you up and keep you satiated! Lastly, the spinach contributes a good amount of iron to each serving which is so important since many of us are low in this essential mineral!
Spinach Lasagna (Gluten-Free, Vegetarian)
- 2 tablespoons olive oil or butter
- 3 minced garlic cloves
- 2 teaspoons minced fresh thyme
- 6 ounces organic baby spinach
- 2 pounds ricotta cheese
- 1 egg
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground nutmeg
- squeeze of fresh lemon juice
- 12 no-boil, gluten-free lasagna noodles
- 3 cups of organic marinara (homemade or jarred)
- 2 cups shredded mozzarella cheese
Heat the butter or oil in a large skillet over medium heat. Add the garlic and thyme; saute for 2-3 minutes. Add the spinach; saute until just barely wilted, about 2 minutes. Remove from heat.
In a large bowl, combine the ricotta, egg, salt, nutmeg, and a squeeze of lemon juice. Add the spinach and stir to combine. Transfer some of the mixture to a food processor and pulse a few times to break up some of the spinach. If desired, you can leave the spinach whole OR blend it until it’s totally pureed with the cheese mixture. All a matter of preference!
Preheat the oven to 375 F degrees. Spread a few tablespoons of tomato sauce in the bottom of a 9×13 pan. Layer with 3 lasagna noodles, 1/3 of the spinach mixture, 1/4 of the tomato sauce, and 1/4 of the cheese. Repeat and pour 1/2 cup water over the two layers. Repeat once more, ending with noodles, sauce, and cheese. Pour 1/2 cup water over the whole thing again and cover tightly with oiled foil.
Bake for 30-40 minutes; uncover and bake for an additional 10 minutes until the top is bubbly. Let stand for 10-15 minutes before serving so that the lasagna noodles can soak up all the extra moisture.
- Serving Size
- 1 serving
- per serving
- 17 grams
- Saturated Fat
- 8 grams
- Monounsaturated Fat
- 6 milligrams
- Polyunsaturated Fat
- 1 milligrams
- 64 milligrams
- 759 milligrams
- 211 milligrams
- 64 milligrams
- 35 grams
- 4 grams
- 4 grams
- 20 grams