Veggie Patch Lasagna with Creamy Spinach Sauce

Does anyone else think about food in the shower?


I used to sing, but a girl can only take so much noise pollution in her life.  So now I think about food, recipes, projects… all that good stuff!  I’m not sure if it it has something to do with being a Pisces or is a precursor to impending insanity —  But I can tell you this:  aside from the obvious duty of cleaning my dirty mouth body, shower time is brainstorming time!  Baths, on the other hand, are for relaxation.  and wine.

One of my recent sud sessions was spent thinking about the Veggie Patch Pita Pizzas that have taken over my kitchen.  After making no less than 5 bajillion mini pizzas, I decided to take a brief pita-hiatus.  So naturally, I turned to noodles.

Veggie Patch Lasagna with Creamy Spinach Sauce

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Veggie Patch Lasagna with Creamy Spinach Sauce

Veggie Patch Lasagna with Creamy Spinach Sauce
Prep time
Cook time
Total time
Recipe type: entree, casserole
Serves: 3-4 servings
  • 6-10 lasagna noodles
  • 8oz package of frozen all-natural creamed spinach [or make your own!]
  • 8oz package of button mushrooms, sliced
  • 1 zucchini squash, sliced thin
  • 1-2 roma tomatoes, sliced thin
  • 6oz milk [or coconut milk, half and half, etc..]
  • ¼ cup grated parmesean cheese
  • additional parm + mozzarella cheese for topping
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp of italian seasoning blend [basil, oregano, etc..]
  • red pepper flakes for topping

  • for the cheesy spinach filling:
  • ½ a bag of fresh baby spinach leaves, torn
  • 15oz whole milk ricotta cheese
  • ¼ - ½ cup grated parmesean cheese
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp of italian seasoning blend [basil, oregano, etc..]
  • ¼ tsp salt + freshly ground black pepper, to taste

  • As always, add more delish herbs and spices to taste! I always sneak an extra sprinkle or two in and taste as I go.
  1. Pre-heat oven to 350 degrees F.
  2. The sauce and noodles can be made at the same time, followed by a super-speedy assembly, some quality time in the oven, and lastly some quality time in your mouth! Sounds good, right? Let's do this!
  3. To cut down on the amount of carb-y goodness in this dish I made lasagna roll-ups instead of typical layered lasagna. To make a roll up, break the super-long lasagna noodles in ½ [Its easiest to do pre-boiling] and apply a liberal dollop of filling inside the middle of each half. Then roll! You can't mess it up if you try. Well, I can mess it up... but I'm special. You can easily layer this dish any way you'd like!
  4. Break noodles in ½ prior to boiling for roll-ups or leave as is for layering.
  5. Boil for 11min or however long the box of noodles specifies.
  6. For the filling, combine ingredients, taste, and adjust seasoning to suit your palette. For me, that means garlic-overload! =)
  7. I simply heat the spinach and saute the mushrooms with a pinch of salt and olive oil and then combine.
  8. To flavor the sauce, and make it a tad bit more saucy, I added 6oz of coconut milk [any dairy or non-dairy option you adore will work here!] along with ½ tsp of garlic powder,1/4 tsp of salt, ¼ tsp of dried minced onion [or onion powder] and a few cranks of freshly ground black pepper. After tasting I sprinkled in a little more of each spice -- feel free to do the same if you'd like! Grate some fresh parmesan cheese over the top [about ¼ cup or more if you're feeling cheesy!] and stir. Viola! Spinach sauce!
  9. Now that you have noodles, sauce, and all your yummy veggies prepped, embrace your inner food artist and start painting your canvas plate.
  10. Layer filling, veggies and noodles in a casserole dish for a colorful and hearty lasagna or skip the layers entirely by rolling the filling into halved lasagna noodles.
  11. Regardless of your noodle selection, top them with veggies, smother them in creamy spinach sauce and throw in a little parm/mozz cheese for good measure and bake at 350F for about 20 minutes.
  12. If you can't fathom turning your oven on in dead of summer toss it all in a pot/skillet and heat to bubbly perfection. This dish is about as versatile as they get!
Brontosaurus Chefs you can also try this amaaaazing pesto veggie filling
T-Rex Chefs feel free to add ground turkey or sausage if you’d like
Here are a few token process shots:
vegetarian veggie patch lasagna creamy spinach sauce
Subsitutions and Such I’ve made this dish countless times and ways [hence taking for. ev. er. to post it!  whoops!] so here are some variations of the dish that could very well rock your socks. For the spinach,  my go-to shortcut  is Birds-Eye’s frozen spinach in a natural cream sauce, but homemade creamed spinach is another fabulous option!  I’ll post a recipe for the scratch version if you’d like — just let  me know if you need it!  You can also take the sauce, skip the ricotta, and make a stove top Veggie Patch Pasta instead!  Don’t forget to add asparagus… and tomato… and zucchini… and, well, you get the point =) Veg it up! For a Gluten-Free version, simply grab a box of quinoa noodles or use veggies instead of pasta!  Slices of zucchini and yellow squash make tender and delicious lasagna layers, or steam up a bowl of your favorite veggies, pile on the sauce.

This sauce also pairs fabulously with pesto veggie manicotti + spinach stuffed shells

So… How was it? The tomatoes add that perfect punch of sweetness and acidity while the spinach and mushrooms add an earthy edge to the dish.  And then there’s the cheese — oh the cheese!  My drug of choice, hands down.  If the fact that I make this at least once or twice a month isn’t enough reason to make it, then, well — the sheer volume of delicious veg should do it for ya.  This dish belongs in your belly.

Remember when I was waxing poetic on battling my inner perfectionist?  This was one of the posts/recipes that I’ve wanted to share forever but couldn’t bring myself to post simply because I hated the photos.  Every time I made the dish for recipe testing and subsequent face stuffage, the sun would vanish, leaving a shadowy grey tint to all my photos.  I finally decided to embrace it.  This recipe really is too good not to share!

It’s also what I’m having for lunch today:

Veggie Patch Lasagna with Creamy Spinach Sauce
Veggie Patch Lasagna with Creamy Spinach Sauce
Oh yes – I highly suggest serving veggie leftovers over even more vegetables.
Veggie Patch Lasagna with Creamy Spinach Sauce

And if you wind up with leftover sauce?

Make the pizzas!

vegetarian veggie pita pizza hummus spinach feta tomato


  1. Laura @ Sprint 2 the Table says

    I have been so excited for you to post this!  Love all the spinach in the filling.  For a vegan version, you could do tofu “ricotta.”  I did that to make rollatini before and you really couldn’t tell it was tofu!

  2. says

    I like the photo. It looks kind of aged. Sepia-tinted. You were going for a vintage vibe, right? ^_~ When in doubt, say it’s artsy.

    Also, I need some of that lasagna. For my lunch. Today. Want to send some to me?

  3. says

    Come on over Claire!!!! =) Roasted red pepper sauce would roooock in this! I have a jar in my pantry that I’m going to be making soup out of — I should totally save some for the lasagana too! Love ya!

  4. says

    Finally girl! I’ve been waiting for this recipe since you first teased us with a picture. It looks ah-mazing!!!!! …and your pics aren’t bad at all; they made my mouth water anyways 😀

  5. says

    This looks fantastic, I love all that spinach.  I agree with Laura the tofu ricotta is kicking, give it a try sometime.  I love that last photo with the asparagus underneath.  Cool.

  6. says

    You’re talking my language…creamy spinach sauce. OMG yum. There is a not-so-frequented place in the city called Artichoke that has to die for pizza and this reminds of it…in a healthier way of course!

  7. says

    Great idea of serving the leftovers over a veggie like you did. I swear there should be a blog dedicated to using the leftovers of all the awesome recipes you see online and want to make.

  8. says

    I think about food pretty much all the time … including the shower. 😉  Especially when I’m taking my morning shower and I’m starving for breakfast!

    This lasagna will definitely be made once we’re finally out of this hotel.  It looks absolutely amazing!

  9. says

    I think this is genius idea..not only that I love the color, combination of the ingredients, your photos and presentation but man that look like it tasted fantastic! Got to try this idea soon! Thanks for sharing!!!

  10. says

    oh my. that looks awesome! i love the idea of freeform rolling the noodles. i’m having my parents over for dinner sometime next week… i wonder if i could make half this, and then half pasta + cheese + red sauce only for my papa. hahaha.

  11. Myfudo says

    Your creamy spinach sauce is a winner…I’d like to try kale or kale and spinach, I’m not sure yet. Hope i can find good veggie varieties in the produce market in a while. Looks really delicious. Thanks!

  12. Kristin Walker says

    Yum, yum, yum!! I’m always looking for new ways to make lasagna :)  This looks freaking delicious!

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