Spinach Lasagna (Lappe)
Submitted by mhaslet
Spinach lasagna layered with sauteed mushrooms, fresh tomatoes, cottage cheese, Parmesan, and bubbly mozzarella. Inspired by Frances Moore Lappe’s wholesome, vegetarian approach.
YIELD
6 servingsPREP
25 minCOOK
30 minREADY
65 minThis is a vegetable-forward lasagna inspired by the whole-foods cooking philosophy of Frances Moore Lappe.
Fresh spinach, mushrooms, tomatoes, onion, and garlic get sauteed with oregano, basil, rosemary, and parsley, then mixed into a three-cheese blend of cottage cheese, Parmesan, and mozzarella.
Everything gets layered with noodles and baked until the top is golden and bubbly.
No jarred sauce, no meat, no shortcuts. Just real vegetables and real cheese doing what they do best.
Pro Tips
- Cook the noodles just to al dente. They’ll continue cooking in the oven, and overcooked noodles turn mushy and tear during layering.
- Wilt the spinach in the skillet rather than boiling it separately. It picks up all the garlic and herb flavors from the pan.
- Reserve that half cup of mozzarella for the top. It melts into a golden, stretchy blanket that makes the whole thing look irresistible.
- Let it rest 5 to 10 minutes after baking. This is not optional. Hot lasagna is a sloppy mess; rested lasagna holds its layers.
Ingredients
Directions
Cook noodles until al dente.
Drain and set aside.
Preheat oven to 350℉ (180℃).
Heat oil in a large skillet and sauté onion, garlic, tomatoes and mushrooms.
When onion is translucent, add herbs.
Chop the spinach and add to the skillet and stir until it is wilted.
Simmer.
Reserving ½ cup mozzarella, in a large bowl combine the cheeses.
Pour vegetables into the cheese mixture and mix thoroughly.
Layer noodles alternately with the vegetable-cheese in an 8 x 13-inch baking pan.
Top with reserved mozzarella and bake for 30 minutes.
Let sit for 5 to 10 minutes before serving.
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