Fresh Spinach and Sun-Dried Tomato Lasagna Recipe -
Fresh Spinach and Sun-Dried Tomato Lasagna Recipe

Fresh Spinach and Sun-Dried Tomato Lasagna

Recipe by  

"This lasagna uses fresh spinach, plum tomatoes, sun-dried tomatoes and a white sauce. Try it when you want a truly unique lasagna. Sourdough or French bread would be a great accompaniment."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 8 servings Change Servings


  1. Cook lasagna in boiling salted water in a large pot until al dente. Drain.
  2. Meanwhile, heat one half tablespoon of olive oil in a Dutch oven over medium heat. Add the chopped onion, celery, and carrots, stir and cook until onions have softened. Add mushrooms and garlic and continue to cook until the mushrooms have released their liquid, 2 or 3 minutes. Add wine and cook until most of the liquid has evaporated. Stir in chopped tomatoes(include liquid), sun-dried tomatoes, and thyme. Bring to a simmer, then reduce heat to low and simmer until thick. Season with salt and pepper.
  3. To make the white sauce, heat remaining oil in a heavy pan over low heat. Add flour, whisk constantly until the flour begins to turn a light brown. Remove pan from heat and whisk in cream. Season with nutmeg and a pinch of salt. Remove from heat and set aside.
  4. To assemble, spread 1/2 cup of the mushroom sauce in the bottom of a casserole dish, add one layer of noodles, then another 1/2 cup of mushroom sauce. Arrange a single layer of the fresh spinach leaves over the sauce and drizzle them with 1/3 cup of the white sauce. Sprinkle 2 tablespoons of the grated Parmesan cheese over the spinach and top with another layer of the noodles. Repeat 5 times.
  5. In a preheated 375 degree F (190 degrees C) oven bake for 40 minutes. Let stand for 10 to 15 minutes. Serve warm.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Oct 19, 2003

As a personal chef, this is a client favorite. And I've gotten some clients on diets approval by replacing half the flour w/ whole wheat flour & replacing the heavy cream w/ part half & half and part skim milk. I also used whole wheat lasagna noodles for special clients.

Most Helpful Critical Review
Jan 31, 2011

I followed this recipe pretty close. Used way more sun-dried tomatos and chicken broth instead of the wine. I only made about 1/2 of the white sauce. I liked it but it was missing the WOW factor. My family prefers a meaty lasanga.... oh well cant please everyone :)


59 Ratings

Nov 22, 2006

I brought this to a big party and it was a big hit! One suggestion: Let the cream mixture thicken a bit before removing it from the heat. Otherwise, it's very runny.

Dec 26, 2002


Dec 01, 2003

Very good recipe, but next time I would probably omit the cream. When combined with the "marina" sauce, there was way too much sauce. It would probably be great without the cream as the red sauce is marvelous! Also, I would probably add more spices since the addition of the cream made it taste somewhat bland. Otherwise a very tasty vegetarian meal. Thanks for the recipe!

Aug 20, 2003

My daughter was coming to dinner and informed all of us she had become a vegetarian. I was at a loss to figure out what to serve as a main entree. This recipe filled the bill. Everybody loved this dish. My daughter was thrilled, and she took the leftovers home with her. The only thing I did different to the recipe, was to add more Parmesan cheese to the topp before baking. Thank you Holly!

Jul 14, 2003

My family loves this recipe - they say it tastes even better the second day. Takes work to make it but worth it. I add a whole package of Sun-Dried Tomatoes - it really make a difference.

Oct 07, 2003

I made this for a friend who is allergic to mushrooms so I omitted them. I added cream of chicken soup into the vegetable mixture after it had simmered and thickened. when my friend tasted it she called and said "this lasagna is fabulous you could sell this stuff." I haven't tried it myself, but the aroma was wonderful. I also whisked the white sauce a while over medium heat until it thickened.(the recipe doesnot state this. so this was a definite hit!


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 655 kcal
  • 33%
  • Carbohydrates
  • 56.6 g
  • 18%
  • Cholesterol
  • 131 mg
  • 44%
  • Fat
  • 40.1 g
  • 62%
  • Fiber
  • 4.6 g
  • 18%
  • Protein
  • 17 g
  • 34%
  • Sodium
  • 391 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Subscribe Today!

In Season

Mealtime Money-Savers
Mealtime Money-Savers

Browse through over 500 recipes for delicious, budget-friendly meals.

Can What You Can't
Can What You Can't

The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Spinach Lasagna III

This hearty meatless lasagna is layered with cheese, fresh spinach, and sauce.

Chicken and Sun-Dried Tomato Bruschetta

Grilled chicken is tossed with spinach, feta, and tomatoes and served on toasts.

Fresh Herb & Vegetable Chicken Lasagna

See how to make a prize-winning veggie, chicken, and herb lasagna.

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States