Lightened Spinach Lasagna, Gluten-free Print Recipe Print Recipe


I feel like I need to apologize for the lack of vegetable recipes the past several [uh, seven] months…

I just can’t get myself to eat a vegetable to save my life. I’ve tried, really I have and the gag refluxes are just as strong.

Although… I did have TWO servings of a quinoa salad [prepared by someone else] this weekend and no reactions. Mayyyyybe this means I’ll be able to branch out the next few months and get a few more vegetable recipes on the blog. Maybe. We’ll see.

In the meantime, I’m sneaking in the healthy crap stuff. Like spinach in lasagna.



With my stomach continuing to shrink, I decided to make individual portions of lasagna. Also, these are great if there’s various preferences in one household. For instance, my husband wanted meat, so I added ground turkey to a few cups. Then some cups I made without spinach and others I did with the spinach/cheese mixture, but no meat.

This way, everyone’s happy.

I even packed a few in a container and took with me when I drove up to Seattle this passed weekend. It was perfect because I was starving when I arrived and all I had to do was heat a few of these cups up and I was one happy camper.

I’m pretty confident that these would go over great with both kids AND adults.



If you’re not into the individual portions, this can easily be made in any size baking dish.

This is a great dish to bring to a new mom [just saying], a family who needs a little extra help with meals, a friend’s house for a casual night in, or a big dish of this for yourself that way you’re ready for the week.

Lots of options.



Yes, as you can guess, I’ve made this multiple times and in various dishes [or tins].

No one in my house is complaining.



Lightened Spinach Lasagna, Gluten-free

PRINT Recipe


  • Lasagna Noodles, Gluten-free [or regular if you prefer/can]
  • 6-8 ounces frozen spinach, defrosted & chopped
  • 15 ounces light ricotta cheese
  • 1/2 cup parmesan cheese, plus more for topping
  • 1 cup skim mozzarella
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 egg + 1 egg white, slightly beaten
  • 32 ounces tomato sauce – jar, can or homemade

Optional – lean ground turkey, cooked


In a large pot, salt water and bring to a boil. Cook lasagna noodles according to package, but for only 7-10 minutes or until noodles are al dente. Lay noodles on parchment paper to dry.

note: gluten-free noodles typically require less cooking time than wheat or regular noodles.

Preheat oven to 375 degrees.

For the spinach, press between paper towel to drain excess water.

In a large bowl, mix together ricotta, parmesan, mozzarella, basil, oregano, eggs and spinach.

Lasagna CUPS

Spray cupcake tin with cooking spray.  Cut a few lasagna noodles about 5-6 inches and some 3-4 inches.

Spoon a tablespoon of tomato sauce on the bottom of each cup. Place one cut lasagna noodle [5-6″] in each cup, so it covers the bottom and goes up on the sides. Spread about 1/2-1 tablespoon of cheese/spinach mixture, [add ground turkey, if using], add another 1-2 tablespoons tomato sauce. Place one [3-4″] noodle on top, spread cheese/spinach mixture, [add ground turkey, if using], and then tomato sauce. Place another [3-4″] noodle on top, about 1/2 tablespoon tomato sauce and then sprinkle with parmesan cheese. Continue until all cups are filled.

Cover with foil. Bake for 8 minutes, remove foil and bake for another 10-15 minutes.

Remove, serve and enjoy!

Lasagna DISH

Spoon tomato sauce on the bottom of baking dish. Lay lasagna noodles, side by side, lengthwise. Spread cheese/spinach mixture, about 1/2 cup on top of noodles. Add ground turkey, if using. Spread about 3/4-1 cup tomato sauce, then lay noodles on top, side by side. Continue the layers – cheese/spinach mixture, ground turkey [if using] and then tomato sauce. Layer the last of the noodles, side by side,  then tomato sauce and sprinkle about 1/2 cup parmesan cheese on top.

Cover with foil. Bake for 15 minutes, remove foil and bake for another 20-25 minutes.

Remove, serve and enjoy!


*Gluten-free *Vegetarian-without meat

Inspired by Serious Eats

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  • Warm Vanilla Sugar

    I love a good spinach lasagna! This sounds fabulous!

  • Olga
  • Anonymous

    I love the idea of individual lasagna cups! 

  • Heather @ Heather’s Dish

    girl, your body is craving the things you need – veggies will come in time!  for now, this spinach lasagna sounds pretty amazing 🙂

  • Kelly Hunt

    These look absolutely amazing!!!

  • Clara Artschwager

    Brilliant, Lisa! Love the little lasagna cups- so useful and adorable.

  • Allison Inserra

    I also need to get more veggies into my diet and lasagna is the perfect coverup, ha! thanks – bookmarking this one.

  • Jeanette Chen

    Great way to sneak in some veggies even when you don’t feel like eating them. I love the idea of making these in individual portions with everyone’s favorite fillings.

  • Liz Marie

    Um, yes please. Love the light ingredients and the spinach. It’s perfect 🙂

  • Alison Lewis


  • Brian Samuels

    You’re so funny… you and your childlike appetite. 🙂 I must say that the individual portions of lasagna are just brilliant! What a great way to please everyone without the stress!

  • Jamie Simon

    This looks SO delicious, Lisa! I am definitely trying this!

  • JulieD

    I love this!! It looks so good!! Making it into cups is a great idea!!

  • Kiersten @ Oh My Veggies

    I have such a weakness for lasagna, which can be a bad, bad thing. I totally need portion control like this!

  • Aimee @Shugarysweets

    These pictures are gorgeous and I just want to dive into that lasagna!!

  • Sommer Collier

    Lovely! There’s nothing more comforting than a big piece of lasagna!

  • Amanda Green Bottoms

    Beautiful lasagna cups!!

  • Anonymous

    I like the idea of individual cups to accommodate everyone’s tastes!

  • Anonymous

    At first I loved this idea because it’s perfect for finger foods and appetizers for Football season, I didn’t even think about doing different combinations for different appetites. Love it!

  • Shannon Heart’s
  • Kate Ramos

    I love this idea! I have a lactose-intolerant husband and a vegetable-intolerant daughter, making the lasagna in individual cups is perfect.

  • Aida Mollenkamp

    Lisa, the cup portions are a great way to handle various types of eaters. I’ll definitely be borrowing that idea for the holidays when we’ll have kosher, vegetarian, vegan, and omnivore eaters all in one house!

  • Bev @ Bev Cooks


  • Sara

    This was the best bleeping lasagna I have ever made! For years while I was figuring out my gluten intolerance, I grew to agonize over eating lasagna. Since going gluten free and feeling much better, I thought I’d try this recipe. It came out absolutely perfect! My hubby and I gobbled it right up. We used the Tinkyada brown rice lasagna noodles and they were great. Highly recommend this recipe… The joy is not feeling like crap after eating this lasagna, and in the leftovers! Thank you thank you!!