Martha Stewart’s Spinach Lasagna is a rich and comforting dish that features layers of tender spinach, zucchini, creamy béchamel sauce, and perfectly melted cheese. This meatless lasagna is a great way to enjoy vegetables, with a silky béchamel sauce and a mix of mozzarella and Parmesan for that classic Italian lasagna flavor. It's the perfect dish for family dinners or a gathering with friends.
Why Everyone Will Love This Recipe
This Spinach Lasagna is loaded with flavor, texture, and comfort.
- Creamy béchamel sauce with Parmesan and nutmeg for richness
- Fresh spinach and zucchini add a wholesome, veggie-packed layer
- Mozzarella and Pecorino Romano for gooey, melty goodness
- No-boil noodles make preparation faster and easier
- Golden, bubbly cheese that’s irresistible
It’s a satisfying, flavorful dish that proves you don’t need meat to create a filling and delicious lasagna.
What Makes This Lasagna Special?
Martha Stewart’s take on lasagna swaps out meat for fresh, healthy vegetables like spinach and zucchini, which blend perfectly with the creamy béchamel sauce. The addition of Pecorino Romano and Parmesan cheeses adds depth, while the no-boil noodles cut down on cooking time, making this a more approachable and easy-to-make lasagna.
Cooking Tips
- Remove excess liquid from spinach to prevent a watery lasagna.
- Fry the zucchini until golden to give it a nice texture and flavor before layering it into the lasagna.
- Cover with foil during the first phase of baking to keep the lasagna moist.
- Let the lasagna sit for 20 minutes before slicing to ensure the layers hold together well.
Frequently Asked Questions
Can I use regular lasagna noodles instead of no-boil noodles?
Yes! If you prefer regular lasagna noodles, be sure to cook them according to the package instructions before assembling the lasagna.
Can I make this lasagna ahead of time?
Yes, you can prepare the lasagna in advance, cover it with foil, and refrigerate it for up to 1 day. When ready to bake, add 10-15 extra minutes to the cooking time.
How do I make this lasagna gluten-free?
You can substitute gluten-free lasagna noodles in place of regular noodles.
Can I add other vegetables to this lasagna?
Absolutely! You can add mushrooms, bell peppers, or even artichoke hearts for extra flavor and texture.
How to Store
Store leftover lasagna in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave, adding a little extra cheese if desired.
How to Freeze
Freeze individual slices or the whole lasagna for up to 2 months. Let the lasagna cool completely before wrapping tightly and storing in the freezer. Thaw in the fridge overnight and bake as needed.
Ingredients
For the Béchamel Sauce:
- ¼ cup olive oil
- 1 small yellow onion, finely chopped
- 2 tsps coarse salt
- 2 pounds baby spinach
- 4 tbsps unsalted butter
- ¼ cup all-purpose flour
- 1 quart milk
- 1 packed cup grated Parmesan (3 ozs.)
- ¼ tsp freshly grated nutmeg
- ¼ tsp ground black pepper
For the Veggies and Noodles:
- 2 medium zucchini (about 1 pound), sliced lengthwise into ¼-inch-thick planks
- 8 ozs. no-boil lasagna noodles
- 6 ozs. mozzarella, shredded
- ⅓ packed cup (1 oz.) grated Pecorino Romano
- Fresh parsley, for garnish
How to Make Martha Stewart's Spinach Lasagna
- Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add the onion and 1/2 teaspoon salt, and cook, stirring occasionally, until the onion is soft, about 3 minutes. Add the spinach, a few handfuls at a time, and cook until wilted, about 3-5 minutes. Transfer the spinach to a mesh strainer and press to remove excess liquid.
- In a medium saucepan, melt butter over high heat. Add flour and whisk constantly for 1 minute until golden. Gradually add milk while whisking to avoid lumps. Continue whisking until the sauce thickens and can coat the back of a spoon. Remove from heat and stir in the Parmesan, nutmeg, and black pepper. Cover with plastic wrap.
- Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the zucchini slices and cook for 2 minutes per side until golden brown. Transfer to a paper towel-lined plate and sprinkle with the remaining 1/2 teaspoon salt.
- Preheat the oven to 375°F and set the rack in the middle position. Spread 1 cup of béchamel sauce along the bottom of a 9-by-13-inch baking dish. Layer the no-boil noodles over the sauce, followed by 1 cup of béchamel, half of the spinach, and a layer of zucchini slices. Repeat with another layer of noodles, béchamel, and spinach.
- Top with the remaining noodles, the remaining béchamel sauce, zucchini, mozzarella, and Pecorino Romano. Cover with foil and bake for 45 minutes. Remove the foil and continue baking for another 15 minutes, until the cheese is golden and the edges are bubbling.
- Let the lasagna cool for 20 minutes before slicing. Garnish with fresh parsley and serve hot.
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