Julia’s Spinach Mozzarella Lasagna


This is my take on veggie lasagna (especially for those of you who are not feta cheese fans) – it’s all about the mozzarella cheese – YUM!

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Prep Time: 20 minutes

Cook Time: 1 hour


  • Vegetable cooking spray
  • 9 cooked lasagna noodles
  • 1 chopped yellow onion
  • 10 chopped cloves of garlic
  • A splash of vegetable broth
  • 1 tablespoon of chopped fresh rosemary
  • 16 oz of fresh spinach
  • 3 tablespoons of butter
  • 26 oz of roasted garlic tomato sauce
  • 10 cups of shredded mozzarella cheese

Step 1 – Preheat oven to 350 degrees Fahrenheit. Spray a 13×9 inch baking dish with vegetable cooking spray

Step 2 – In a large skillet, melt butter and saute garlic and onions for about 3 minutes or until the onions are tender. Add spinach and saute until soft.  Stir in the broth and rosemary and bring to a boil. Reduce heat and let simmer for 5 minutes. Lastly, stir in tomato sauce and turn off heat.

Step 3 – Line the bottom of the baking dish with 3 lasagna noodles, then spoon 1/3 of the spinach sauce on top of the noodles and finish by sprinkling 3 cups of mozzarella cheese. Repeat twice (noodles, spinach sauce and cheese). The top layer of cheese should be 4 cups (instead of 3 cups) of mozzarella cheese.

Step 4 – Place baking dish in oven and cook for 1 hour, uncovered. Let stand for 10 minutes before cutting to serve.