I first made this spinach-and-feta lasagna on a rainy Sunday, and it immediately became the kind of dish I reach for when I want something cozy but not heavy. It layers wilted spinach, tangy crumbled feta and fresh tomatoes between sheets of lasagna, finished with a creamy tomato-sauce bath and a golden Parmesan crust. It’s a vegetarian weeknight winner that still feels a little special for guests.

Why you’ll love this dish

This lasagna balances bright acidity from tomatoes, salty creaminess from feta, and the vegetal depth of spinach. It’s quicker and lighter than a meat lasagna but still comforting and filling. Great for:

Weeknight dinners when you want something hands-off after assembly.
Meatless Monday or vegetarian guests.
Potlucks—easy to slice and transport.
Using up a bag of frozen spinach or a block of feta.

“Bright, savory and surprisingly light—perfect for family dinners and easy to scale up.” — a quick note from my test batch

Beyond flavor, the recipe is forgiving: you can swap fresh vs. frozen spinach, tweak the cream for lower-fat options, and still get a satisfying bake.

Step-by-step overview

Sauté onion and garlic until soft and fragrant.
Add fresh or thawed spinach and season with salt, pepper and oregano; cook until wilted and any excess moisture is reduced.
Spread a little tomato sauce in the baking dish, lay down lasagna sheets, and build layers of spinach mixture, tomatoes, crumbled feta, sauce and cream.
Repeat layers, finish with sauce and grated Parmesan, then bake at 180°C (356°F) until golden and bubbling.
Rest briefly, then serve.

This gives you a quick mental map before you get into the ingredients and instructions.

What you’ll need

200 g spinach (fresh or frozen; use fresh for texture, frozen is fine if well-drained)
250 g feta cheese, crumbled (full-fat for best flavor; reduced-fat works but is less creamy)
200 g tomatoes, diced (use ripe tomatoes or canned diced tomatoes drained)
9 lasagna sheets (no-boil or pre-cooked according to package instructions)
300 ml tomato sauce (passata or jarred marinara)
200 ml cream (single/double cream or a lighter alternative)
1 onion, finely chopped
2 garlic cloves, pressed or finely minced
1 tbsp olive oil
Salt and black pepper, to taste
1 tsp dried oregano
50 g grated Parmesan (or Pecorino Romano)

Substitutions/notes:

For a lighter version, replace half the cream with milk or use crème fraîche.
Use gluten-free lasagna sheets for a GF version.
If you prefer milder cheese, swap some or all feta for ricotta + a little lemon zest.

Directions

Preheat the oven to 180°C (Oven: top and bottom heat / 356°F).
Heat the olive oil in a large frying pan over medium heat. Add the chopped onion and cook until softened and translucent, about 4–5 minutes.
Add the pressed garlic and cook for 30–60 seconds until fragrant.
Add the spinach. If using fresh, cook until it wilts. If using frozen, add thawed spinach and stir until heated through and most liquid has evaporated. Season with salt, pepper and the dried oregano. Remove from heat.
Lightly spread some tomato sauce over the base of an ovenproof dish (about 20×20 cm or similar).
Place a layer of lasagna sheets over the sauce. (If your lasagna sheets are not “no-boil”, cook them briefly as the package directs.)
Spoon about one-third of the spinach mixture over the sheets. Scatter roughly one-third of the diced tomatoes and one-third of the crumbled feta over the spinach. Drizzle a little tomato sauce and a few tablespoons of cream over this layer.
Repeat the layering two more times: lasagna sheets, spinach mixture, tomatoes, feta, sauce, and cream, until ingredients are used. Finish with a top layer of lasagna sheets, cover with remaining tomato sauce and pour any leftover cream over the top. Sprinkle the grated Parmesan evenly across the surface.
Bake in the preheated oven for about 30 minutes, or until the top is golden and the edges are bubbling.
Let the lasagna rest for 8–10 minutes before cutting—this helps the layers set and makes serving neater.

Best ways to enjoy it

Plate slices with a bright salad (arugula, lemon vinaigrette, toasted pine nuts) to cut the richness.
Serve with crusty garlic bread or warm focaccia to soak up sauce.
Pair with a crisp white wine like Sauvignon Blanc or a light rosé; a medium-bodied red (e.g., Chianti) also works.
For a weekend brunch twist, serve smaller squares with a poached egg on top.

Storage and reheating tips

Refrigerate leftovers in an airtight container for up to 3–4 days.
Reheat single portions in the microwave until steaming, or in a 180°C oven for 15–20 minutes (cover with foil to prevent over-browning).
To freeze: cool completely, cover tightly with plastic wrap and foil, or store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating. If baking from frozen, add ~20–30 minutes to the bake time and cover with foil until heated through.
Food safety note: do not leave the lasagna at room temperature for more than 2 hours. Reheat until internal temperature reaches 75°C (165°F) for safety.

Helpful cooking tips

Drain spinach well: excess water makes lasagna soggy. Press thawed spinach in a clean kitchen towel or fine sieve.
Crumble feta by hand for varied texture and to distribute salty pockets through each layer.
If your tomatoes are watery, briefly drain or pat them dry so layers don’t become runny.
Let it rest after baking—this makes slicing cleaner and improves mouthfeel.
Use a serrated knife or a thin, sharp spatula for clean slices.

Creative twists

Add sautéed mushrooms or roasted red peppers to the spinach layer for more umami.
Use a ricotta-feta mix for a creamier, milder filling.
Make it vegan: use plant-based cream and feta alternatives, vegan Parmesan, and olive oil-based sauces.
Add a layer of béchamel for a richer, classic lasagna texture.
Sprinkle toasted breadcrumbs mixed with herbs on top during the last 5 minutes for extra crunch.

Your questions answered

Q: Can I use frozen spinach?
A: Yes—thaw and squeeze out as much liquid as possible. Cooking it down in the pan to remove moisture helps prevent a watery lasagna.

Q: Do I need to pre-cook lasagna sheets?
A: Use no-boil sheets for convenience. If your sheets require boiling, follow the package instructions and slightly undercook them so they finish cooking in the oven.

Q: How salty will the feta make the lasagna?
A: Feta is salty; taste and adjust seasoning in the spinach mixture before assembling. If your feta is very salty, reduce added salt in the spinach and sauce.

Q: Can I assemble ahead of time?
A: Yes—assemble and cover, then refrigerate for up to 24 hours before baking. Add a few extra minutes to baking time if going straight from the fridge.

Q: What if the top browns too quickly?
A: Cover with foil for the remaining bake time, then remove foil for the last 5–10 minutes to crisp the top.

Conclusion

If you want variations or a visual step-by-step, this classic version is nicely complemented by other home cooks’ takes like Spinatlasagne mit Feta und Tomaten and a slightly different approach at Spinat – Feta – Lasagne von NocturnaX. Both pages offer helpful photos and alternate tips that pair well with the method above.

Enjoy baking—and don’t forget to save a corner for leftovers.

Spinach and Feta Lasagna

This spinach and feta lasagna features layers of wilted spinach, tangy feta, and fresh tomatoes, all baked to perfection under a creamy tomato sauce and a golden Parmesan crust. A comforting vegetarian dish perfect for weeknight dinners or entertaining guests.

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Prep Time 30

Cook Time 30

Total Time 1

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Italian, Mediterranean

Calories: 400

Ingredients Method Notes

Ingredients

Vegetable Base

200 g spinach (fresh or frozen; use fresh for texture, frozen is fine if well-drained) Drain spinach well to prevent sogginess.
1 medium onion, finely chopped
2 cloves garlic, pressed or finely minced

Cheese and Sauce

250 g feta cheese, crumbled Full-fat for best flavor; reduced-fat works but is less creamy.
300 ml tomato sauce (passata or jarred marinara)
200 ml cream (single/double cream or a lighter alternative) For a lighter version, replace half the cream with milk or use crème fraîche.
50 g grated Parmesan (or Pecorino Romano)

Layers

200 g tomatoes, diced (use ripe tomatoes or canned diced tomatoes drained) If watery, briefly drain or pat them dry.
9 sheets lasagna sheets (no-boil or pre-cooked according to package instructions) Use no-boil sheets for convenience.

Seasoning

1 tbsp olive oil
to taste Salt and black pepper
1 tsp dried oregano

Method

Preparation

Preheat the oven to 180°C (356°F).
Heat the olive oil in a large frying pan over medium heat. Add the chopped onion and cook until softened and translucent, about 4–5 minutes.
Add the pressed garlic and cook for 30–60 seconds until fragrant.
Add the spinach. If using fresh, cook until it wilts. If using frozen, add thawed spinach and stir until heated through and most liquid has evaporated. Season with salt, pepper, and oregano. Remove from heat.

Building the Lasagna

Lightly spread some tomato sauce over the base of an ovenproof dish.
Place a layer of lasagna sheets over the sauce.
Spoon about one-third of the spinach mixture over the sheets. Scatter roughly one-third of the diced tomatoes and one-third of the crumbled feta over the spinach. Drizzle a little tomato sauce and a few tablespoons of cream over this layer.
Repeat the layering two more times, until all ingredients are used. Finish with a top layer of lasagna sheets, cover with remaining tomato sauce, and pour any leftover cream over the top. Sprinkle the grated Parmesan evenly across the surface.

Baking

Bake in the preheated oven for about 30 minutes, or until the top is golden and the edges are bubbling.
Let the lasagna rest for 8–10 minutes before cutting.

Notes

For a lighter version, combine spinach with reduced-fat cream and use gluten-free lasagna sheets for a GF variant. This dish is easy to assemble ahead of time and can be refrigerated for up to 24 hours before baking.

Spinach Lasagna with Feta and Tomatoes