No ratings yet

Homemade Spinach Pasta Lasagna

A casserole dish of Homemade Lasagna with Spinach Pasta on a cooling rack

The very first meal I made for my husband, on our first date in 1987, was a four-cheese manicotti with homemade pasta. It took me days! He told me later that he knew he’d marry me when he took a bite. We’ve made each other many meals since, but nothing as memorable. When I presented this spinach pasta lasagna to my family they all said it was the best thing I’ve ever cooked for them, including my husband (and my son who claimed to hate spinach at the time)!

Like the original manicotti (I now make a faster version with crepes), this spinach pasta lasagna isn’t something you are going to throw together as you run in the house after work. But, if you’ve never made homemade pasta, YOU HAVE TO MAKE THIS!!! It isn’t difficult, it just takes time and some planning. Somewhere along the way I lost my pasta roller and ended up making this recipe by hand. I was scared I wouldn’t be able to get it thin enough, but it rolled out wonderfully. Make extra so you can have homemade dried spinach pasta on hand for a rainy day, or to impress your guests.

I used the sauce and filling for this lasagna from Lynne Rossetto Kasper’s book, the Splendid Table (Recipe Here). I also baked some of the spinach pasta lasagna in individual Le Creuset Stoneware Covered Heart Ramekin and served it with a crusty epi from my book The New Artisan Bread in Five Minutes a Day. These individual portions are perfect for freezing! This way I don’t have to bake up a whole lasagna when I want to serve this for lunch!

A casserole dish of Homemade Lasagna with Spinach Pasta

Homemade Spinach Pasta Lasagna

This spinach pasta lasagna isn’t something you are going to throw together as you run in the house after work. But, if you’ve never made your own pasta, YOU HAVE TO MAKE THIS! It isn’t at all difficult, it just takes a little time and some planning.
No ratings yet



  • 2 jumbo eggs or 2 eggs plus an extra yolk
  • 10 oz fresh spinach, rinsed, stemmed, cooked, squeezed dry, and finely chopped in a food processor or 6 oz frozen chopped spinach, defrosted and squeezed dry
  • 3 1/2 cups (14 oz) all-purpose unbleached flour (organic stone-ground preferred) I used Gold Medal Flour


Mix the Pasta

  • Place all of the ingredients in the bowl of your Stand Mixer. (Yes, this is the fast American way of doing it. You can make a well with the flour and knead by hand, but I used my stand mixer and ended up with a really lovely dough.) Mix with your Dough Hook until all the dough comes together and is a nice smooth ball of dough. Let it knead for about 5 minutes. If it isn't coming together add a few more tablespoons of flour.
  • Wrap the dough in plastic and let it rest at room temperature for at least 30 minutes or up to 4 hours. (I wrapped mine and put it in the refrigerator until the next day. I let it come to room temperature before I rolled it out. It was wonderful to roll!)
  • Cut the dough into four equal pieces. The smaller pieces will be easier to roll out nice and thin.
  • Use a rolling pin or pasta roller to get the dough thin. Lynne suggests picking the dough up, wrapping it partially around the pin and stretching it. A thinner French-style Rolling Pin makes this easier to handle.
  • Continue rolling and stretching, until your dough is the desired thickness and large enough to fit your pan. Make sure you continually check the dough to make sure it isn't sticking to your counter. Use a Pizza Wheel to cut the desired shape and size of pasta, for the large lasagna I left the it in flat sheets.
  • There is no need to cook the pasta, just layer it in the pan with the rest of your ingredients. It will cook completely when the lasagna is baked.
  • Layer up the lasagna with the fillings of your choice, although I have got to put in a plug for Lynne's Lasagne of Emilia-Romagna in The Splendid Table, especially the Country-Style Ragu. It takes at least a couple of hours to prepare, but it will make you weak in the knees.
  • Cover the baking dish with aluminum foil and bake at 375℉ for 30 minutes.
    Remove the foil and bake until the pasta is cooked through and the edges are crispy and browned, about 30 minutes more. Let the lasagna rest for 10 to 15 minutes to firm up before serving. Serve immediately with Parmigiano-Reggiano on the side.


The cooked lasagna will keep, refrigerated and tightly covered, for up to 5 days or frozen for up to 3 months.
Spinach Egg Pasta by Lynne Rossetto Kasper in The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food.
Tried this recipe?Let us know how it was!

Share this post

35 thoughts to “Homemade Spinach Pasta Lasagna”

  1. hi Zoe,
    Ive been baking your carrot cake for special occassions and everybody raves for it . even my employer bakes it and bring it to are the best

  2. Good morning. I know I’m a little late to this party, but I’ve got a question. I have three of the most finicky eaters in my family, so new recipes cause me great angst. This will be my first foray into making pasta. Do these noodles taste heavily of spinach? I’m looking for ways to hide vegetables in our meals. Thanks

    1. Hi. My kids loved it, and neither of them are huge spinach lovers. I don’t remember it having a particularly strong spinach flavor.

      Enjoy, Zoë

  3. I owe you one. Been struggling with pasta dough but great write up. Now it actually makes more sense.

    Dishes that have a good memory behind them are always the best too.

  4. thanks zoe! i will definitely try the ravioli route.

    great blog, by the way. your food is fantastic. cheers.

  5. Hi Pete,

    No, you would want to get it nice and thin and use it while it is still soft. Keep it covered while you roll out the other balls of dough so that it won’t dry out!

    Enjoy, Zoë

  6. this looks lovely. quick question: if i was to use this dough to make ravioli, would i still need to let it dry overnight? many thanks.

  7. Thank you Luigi,

    I named it that because it is what Lynne called it, but it never sat right! Thank you for the Italian lesson! 😉


  8. Since “lasagne” is the the plural form of “lasagna” (b/c you have always have more than one lasagna to make the lasagne dish), the title should read “These lasagne are great” or “this lasagne dish is great”. Either way, I think you did an awesome job with this dish. I love the heart-shaped one!

  9. It was good wasn’t it!!! I LOVED it! I like the little heart shaped ones you made, too cute. I was thinking of making some free form ones, but cut up rest of the pasta into noodles. Need to eat them now!

  10. Zoe – your layers are perfect. I had so much fun with this one as I had never pasta before. Glad you made this and shared with us. Looks delicious.

  11. The layers on that first photo are so distinct. Just gorgeous. You are so right about how good this was, too. I made mine by hand and was truly surprised it came out so well. Hilarious!

  12. I found this on tastespotting and I can’t wait to make it with my kids!!! The detail of the pasta making is great and made me feel like I could make it myself. Thanks!

  13. Wow, Zoe! This looks fabulous! You need to post your manicotti recipe, by the way. The first meal I made for my boyfriend was lasagna. There’s something special about making Italian foods for that special someone!

  14. OMG I am so glad I am not the only “better late than never” Daring Baker! Your’s looks amazing! My husband made me lasagna for one of our first meals (with store bought dry pasta), and we will never forget that meal either! Something about the labor of Italian food, makes you love it that much more!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating