World’s Best Spinach Cream Cheese Lasagna Recipe

This spinach cream cheese lasagna is a family favorite! It’s flavorful, vegetarian, simple and fast to make.

Made with frozen spinach,  tomato sauce and no-cook aka. no-boil lasagna noodles in under 1 hour. Makes a perfect busy-day dinner, crowd-pleaser or comfort food recipe.

My family loves everything with spinach and this spinach cream cheese lasagna is one of our favorite ways to enjoy spinach. It’s delicious, simple and quick to throw together.

All you have to do is make the spinach cream cheese sauce and the creamy tomato sauce. Then layer the lasagna and throw the lasagna in the oven for about 40 minutes @ 180 °C (356 °F) and done!

For this recipe you don’t have to cook the lasagna sheets before using them, even if you’re using the regular ones. Just make sure that the lasagna sheets are covered with the sauce. Trust me guys, this recipe never disappoints. Even my meat-lover husband loves it!

Ingredients used in making creamy spinach lasagna

For the creamy spinach sauce:

• 350 g (12.4 oz/ 1,5 cups) frozen spinach , thawed and drained
• 200 g (7 oz) cream cheese
• ¼ teaspoon ground nutmeg
• salt and pepper to taste

For the creamy tomato sauce:

• 2 medium onions
• 400 g (14.1 oz/ 2 cups) canned diced tomatoes, undrained
• 2 garlic cloves
• 1 tablespoon olive oil/ any
• 200 ml (6.8 fl oz/ 3/4 cup) heavy cream
• 150 g (5.3 oz/ 2/3 cup) sour cream
• 1 tablespoon sugar
• salt and pepper to taste

You’ll also need:

• 150 g (5.3 oz/ 1 1/2 cups) grated cheese of your choice (I used emmental cheese  )
• no-boil 12 lasagna sheets (approximately 180 g (6.3 oz) lasagna noodles)
• casserole dish (I used a ca. 20 x 30 cm (7.9 x 11.8 inches) casserole dish)

How to make spinach cream cheese and tomato lasagna

How to make creamy spinach sauce with frozen spinach

Begin by cooking spinach for about 2 minutes over medium heat without adding water. Stir in nutmeg and then cream cheese. Mix well until smooth. Season with pepper, remove from the heat and set aside.

How to make creamy tomato sauce

Next peel and mince onions and garlic. Heat about 1 tablespoon oil in a pot over medium heat and cook onion and garlic until soft. Stir in canned diced tomatoes with their juices, followed by sugar and bring to a boil.

Now stir in heavy cream and sour cream and season with salt and pepper. Next remove from the heat. Then preheat the oven to 180 °C (356 °F), with both top and bottom heat.

How to Layer spinach lasagna

Start with spinach sauce and end with tomato sauce. Spread a thin layer of spinach sauce in a casserole dish. Then add a layer of lasagna sheets followed by spinach sauce and then tomato sauce layers.

Repeat the process until you’ve used up all the sauces and lasagna sheets. You should arrange the lasagna sheet layers in alternating directions.

Sprinkle with grated cheese and bake for 40 minutes or until nicely golden brown.

Let the lasagna rest for few minutes and serve.

Garnish with fresh basil if desired and serve.

Love this creamy spinach lasagne with tomato sauce recipe? Try my spinach and feta triangles, spinach feta pinwheels and spinach and feta puff quiche recipes, too.

Print Recipe

5 from 2 votes

World's best spinach cream cheese lasagna

This spinach cream cheese lasagna is a family favorite! It's flavorful, vegetarian, simple and fast to make. Makes a perfect busy-day dinner or crowd pleaser.

Prep Time15 minutes mins

Cook Time40 minutes mins

Total Time55 minutes mins

Course: Main Course

Cuisine: European

Keyword: Comfort food, how to, lasagna, lasagne, meatless lasagna, spinach recipes, vegetarian

Servings: 4 Servings

Author: Ester | esterkocht.com

Equipment

• Casserole dish (20 x 30 cm (7.8 x 12 inch))

Ingredients

Spinach sauce

• 350 g (12.4 oz/ 1 1/2 cups) frozen spinach , thawed and drained
• 200 g (7 oz) cream cheese
• ¼ teaspoon ground nutmeg
• pepper to taste

Tomato sauce

• 2 medium onions
• 400 g (14.1 oz/ 2 cups)  canned diced tomatoes
• 2 garlic cloves
• 1 tablespoon  olive oil
• 200 ml (7.1 oz/ 3/4 cup) heavy cream
• 150 g (5.3 oz/ 2/3 cup) sour cream
• 1 tablespoon sugar
• salt and pepper

You'll also need

• 150 g (5.3 oz/ 1 1/2 cups) grated cheese
• 12 lasagna sheets (approx. 180 g (6.4 oz) lasagna noddles)

Instructions

• Begin by making creamy spinach sauce. Simply cook spinach for about 2 minutes over medium heat without water. Then add nutmeg and cream cheese. Mix well until smooth and season with salt and pepper. Remove from the heat and set aside. 
• Next make the tomato sauce: Peel and mince onions and garlic. Then heat about 1 tablespoon oil in a pot over medium heat and cook the onions and garlic until soft. Stir in canned diced tomatoes with their juices, followed by sugar and bring to a boil. Stir in heavy cream and sour cream and season with salt and pepper. Next remove from the heat. Then preheat the oven to 180 °C (356 °F), with both top and bottom heat.
• Next layer lasagna. Start with spinach sauce and end with tomato sauce. Spread a thin layer of spinach sauce in a casserole dish (20 x 30 cm (7.9 x 11.8 inches)). Then layer with lasagna sheets followed by spinach sauce and then tomato sauce. Repeat the process until you've used up all the sauces and lasagna sheets. You should arrange the lasagna sheet layers in alternating directions. Sprinkle with grated cheese and bake for 40 minutes or until nicely golden brown. Let the lasgna rest for few minutes and serve.

Did you make this creamy spinach lasagna ? I’d love to hear from you! Simply write a comment and add rating to it.