Tomato Spinach Lasagna


Rich and Creamy

This mouthwatering Tomato Spinach Lasagna is perfect when baked with a creamy Alfredo Sauce. It is a rich pasta dish that is full of flavor.

I like adding a few fresh sage leaves to the sauce to give it a sweet savory taste. Don’t use to many leaves or the sage will overpower the other ingredients. Just two or three leaves will work just fine.

Tomato Spinach Lasagna is a great alternative from your traditional lasagna recipe. The best part is you still get to top it with some fresh mozzarella cheese.



  • 16 sheets of lasagna pasta
  • 2 pounds of ricotta
  • 1 pound of fresh baby spinach, cooked and chopped
  • 1 15oz can of diced tomatoes, drained
  • 2 eggs
  • 1 tsp of salt
  • 1 tsp of fresh ground black pepper


  • 1 bunch of long green onions, chopped
  • 2 cloves of garlic, chopped
  • 4 Tbls of butter
  • 1 and 1/2 cups of heavy whipping cream
  • 4 fresh sage leaves, whole
  • 1/4 tsp of salt
  • 1 tsp of fresh ground black pepper
  • 1/4 cup of fresh flat leaf parsley
  • 1 and 1/2 cups of fresh grated Parmesan or Romano cheese


  • 6 slices of provolone cheese
  • 1 cup of fresh shredded Mozzarella


  • Cook the lasagna in 6 quarts of boiling, salted water until al dente. Around 10 to 12 minutes.
  • Meanwhile separate the ricotta into two bowls.
  • Mix the spinach in one bowl of ricotta and the tomatoes in the other.
  • Mix 1 egg in each bowl and season with salt and pepper.
  • Pre-heat the oven to 350 degrees
  • In a medium size saucepan, sauté the onions and garlic in the butter for 2 minutes until the onions are translucent.
  • Add the cream and the sage leaves and cook until the cream is slightly bubbly.
  • Season with salt and pepper.
  • Stir in the parsley.
  • Stir in the cheese until melted.
  • Lightly grease the bottom of baking dish.
  • Add a thin layer of sauce and a layer of lasagna noodles.
  • Spread out the ricotta and tomato mixture over the noodles
  • Add another layer of noodles and sauce.
  • Then add the ricotta spinach mixture.
  • Top with the last layer of pasta, then pour the remaining sauce over the top
  • Add a layer of provolone and mozzarella.
  • Bake for 30 minutes until the cheese is melted and slightly browned.

    Serves 6 to 8 people

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