There ar4e so many ways of making "spinach lasagna"...I'm not surew here to start.
My usual way is to make a marinara, and the ricotta egg, cheese filling, then mix about 2 cups of chopped spinach with some grated parm and fresh grated garlic and layer that with the lasagna noodles....so it would go, layer by layer, marinara, noodles, ricotta mix, spinach mix, noodles and marinara topped with more mozzerella.
Or I have made one using a bechamel instead of the tomato sauce....that's the northern Italian way, and I have had it ( but never made it) with raw spinach leaves subbed for the noodles. That was delicious, not very tall, hard to cut, but low carb.

Try making it with thin sliced par cooked zucchini. I slice the zuke lengthwise on the mandolin to get uniform slices then blanch it for 30-45 seconds, drop it in a ice water bath and then remove and pat dry. Other than that I make the same way you do with either marinara or cheese sauce made with whatever Italian cheeses are hanging out in the refrigerator. I might throw in some other veggies that I need to use up as well. My family is not a fan of béchamel.

Here's a recipe I wrote down about 10 years ago, but I still make it similarly:

Lasagna

Pasta:

1/2 cup semolina flour
1-1/2 cup unbleached white flour, to start
3 eggs
1/4 tsp salt

Filling:
1 pound fresh spinach, not frozen
1/2 pound Mozzarella cheese
1/2 pound Provolone cheese
1/2 pound Asiago cheese
1/4 pound Parmesan cheese
2 cups ricotta cheese
1-2 eggs
1/2 pound Prosciutto
1/2 cup fresh basil
2 tbsp fresh oregano
1/2 tsp freshly ground black pepper
1/8 tsp Cayenne
1/2 tsp salt
3 cups (24 oz.) prepared tomato pasta sauce (separate recipe)

First make the pasta
by combining all ingredients in a large food processor. Process until the dough
forms a ball and rolls around without sticking to the sides. You may have to
add small increments of flour to get to this point. If you have too much flour,
you can add a few drops of water, but you will not want the dough too dry at
this point.

Remove the dough
from the processor and knead with more flour until the dough is elastic and not
sticky at all. Knead the dough by folding it over in half after it has been
very lightly dusted with flour. Then flatten the dough and repeat folding over
and flattening until it is the correct consistency. It is better to be slightly
too wet than too dry, as flour can be added when you are putting it through the
pasta machine.

Allow the dough to
rest for one hour, covered. This time is required for the moisture to be
absorbed fully into the flour.

Next, cut the dough
into pieces make approximately 2" diameter balls and roll one piece out
with a rolling pin so that it will be in a flat shape for the machine. Try to
keep the edges from tearing if possible. Keep the rest of the dough covered
until you are ready for it. When the dough piece is flat enough, put it through
the machine at the first setting (#1) and then fold it into thirds and roll it
through again at the same setting. This makes the dough into a more rectangular
shape and gives it straight sides. Folding it over also allows you to get a
tiny bit more flour into the dough. As you continue rolling the dough, sprinkle
it with flour (I use a flour shaker, which looks like a huge salt shaker) to
prevent it from sticking to the rollers. Excess flour can be dusted off but
does not really hurt, since you will not be folding the dough again. Stop at
position #4 or #5, which is thicker than you would use for fettuccine.

When you have rolled
out all the dough, place the strips on a broom handle (or similar object) to
dry. This will take about an hour. You will not need to boil the pasta.

While you are
waiting for the pasta to dry, you can make the filling. Begin by washing the
spinach and drying it through a centrifuge or salad spinner. If necessary, dry
with paper towels as well—you want as little water as possible left on the
spinach. Remove the tough stems from the spinach, and place the leaves into a
glass or Pyrex bowl. Cover the bowl with plastic wrap and microwave at high for
one minute, stir, and the microwave one minute more. Allow the bowl to rest for
about 5 minutes covered, and then place the spinach in a colander to drain. You
may want to save the liquid from this for another recipe or vegetable broth.
After the spinach has drained, remove it to a chopping board and form it into a
flat shape for cutting. Using a chef’s knife, cut the flat shape into 1/2"
squares. This is as much as the spinach needs to be chopped. Set the spinach
aside and allow it to cool further or store it in the refrigerator.

In a large mixing
bowl, combine the ricotta cheese with a beaten egg. Grate Mozzarella,
Provolone, and Asiago with a coarse grater and the Parmesan with a fine grater
or Microplane. Add to the ricotta and egg. Sauté the Prosciutto in an iron
skillet for about 2-3 minutes, and then chop coarsely. You can substitute
pancetta or bacon if you prefer, or it can be left out altogether for a
vegetarian version. Cut the basil leaves into a chiffonade. Mince the oregano,
and add the basil, oregano, salt, pepper, and cayene to the cheese mixture. Add
the chopped Prosciutto and stir to combine.

Layer a baking dish
with sauce, pasta, and filling, repeating these layers, and then ending with
pasta and a small amount of sauce on top. Store or freeze what you do not want
to consume immediately. Bake at 350° covered for about half an hour, or until
it is completely hot throughout. It is better not to bake portions that you
want to save for later--the fresh herbs lose some of their fresh flavor when
reheated.

I don't usually use a recipe to make lasagna, so used up some leftover spinach filling in one a couple of months ago. It got raves! The it was fresh spinach, half coarsely chopped, half whole leaves with heavy stems removed, chopped onion lightly sautéed to just translucent, fresh feta (in brine) crumbled and just enough to kind of wet the spinach, fresh lemon juice, S&P.

So, soooo, many choices. I've never made it the same each time, but my basic go-to is very similar to Lars. (i use a small amount of proscuitto on the top layer with some final cheese and it cooks in that position going on un-cooked)

I think we all have a different flavor profile needs when it comes to lasagna. Google image proves that...i think i like just a few images out of a couple hundred. ...some are just speckled with spinach, some with some red sauce...some look like hot cheese, some like dry ricotta. Some more Italian with a low profile and single servings and some mile high that serve an army.

I've made both mile high in my turkey roaster, for an army, and a smaller one to serve 6. One meal for dinner, a leftover that sits and is almost better the next day...the third portion to freeze.

Some can take all day with prep...the sauce, the chopping, the noodles.

I've done fancy and i've made basic. Surprising that both in the end are good.

I make my own sauce and make my own mozzarella...

For my parents, using their small town grocery, i taught them a really good recipe.

Just need to know what style you are looking for.

So much great information, and it is appreciated! Simply like the basic idea of greens in lasagna, and actually plan to try other than spinach. Don't make my own sauce or mozzarella, but will use your ideas and keep trying. Many thanks.

I just add a generous layer of lightly sauteed, seasoned (butter, S&P, nutmeg) spinach & garlic over the cheese layer when assembling....

Interesting to find this thread - I have ingredients to use before a trip away and had purchased them to make stuffed shells. Then debated the merits of stuffing them vs. lasagna. Then a friend told me about using a small cookie scoop to fill the shells with the filling.

Also a tip I will try is to squeeze the thawed chopped spinach of excess moisture using my potato ricer. And I would use a bit of nutmeg in the cheese mixture. Also interesting, but have not tried yet, is to put the stuffed shells onto a baking sheet and into the freezer - once frozen can put into freezer bags in portions for future meals, adding the marinara when reheating.

So we'll have an assembly line this weekend. But it's a dish I'd rather have someone else cook for me and Linda's recipe would make me very happy indeed.

seagrass

I made lasagna today and did the same kind of thing I described for the spinach with red kale. Because it's tougher, I tore it all up small, and sautéed it all with the onion. Used a little more feta than with spinach. I didn't tell them it was kale. :) The lasagna got raves. :)

I'll add a quickie recipe i made for my parents...something they can make easily.

Mom and Pop's 20 min Lasagna

+if you are over 75 add 20 min : )

Mom and Pop's 40 min Lasagna

shopping list

-jar of pasta sauce, or two cans crushed tomatoes

-container of ricotta, or cottage cheese

-8 oz fetta, 1/2 cup plain yogurt (optional)

-1 cup grated parmesan

-16oz mozzarella, sliced and cubed (they like polly-o, melts nice)

-one box of no-bake lasagna sheets (barillo is great. flat without curly thick edges)

the veggie -

-one med sweet potato

-one small-med eggplant

-one or two zucchini

-one large onion

-one bag frozen spinach

-garlic to taste, add to spinach

Heat your sauce or toms in a saucepan on low to simmer

Slice all your veggies thin as possible

-your sweet potato can be pre-cooked in microwave, still firm but easier to slice. peel and slice eggplant thin

In a large caserole aprox 10x15 or two smaller ones, layer the sweet potato first, then some onion slices, then the eggplant and zucchini

Dot with spoonfuls of ricotta, sprinkle 1/4 of your parm, ladle some of your warm sauce, aprox 1/3, and press down 2-4 sheets of your hard noodles, press firm enough for noodles to cover....break into pieces if needed to fill

Poke a small hole in your spinach bag and roll with a rolling pin to crush and lay the spinach all over for your spinach layer, then the rest of your onion slices. Dot with ricotta. Optional feta/mixed with yogurt is optional but dad like this addition.

Press down another pasta layer, no sauce this time.

Top with 1/2 your mozzarella, the rest of your sauce, and most of your parmesan

Place casserole on a cookie sheet and bake at 350 for one hour lightly covered with foil so moisture can escape. Tent the foil so it does not touch the top. Remove foil and add fresh herbs, (optional), thin slices of ham or proscuitto, (optional, -mom always has thin sliced deli ham)), and the rest of your mozzarella.

Bake another 15-20 min checking for a lightly brown bubbly crust. Turn off oven and let rest in the oven another 20 min

*note,

We like the veggie base and the spinach layer to have a separation in flavors. The sauce and cheeses combined do meld it all together as one cohesive dish. I have added sautéed mushrooms to the top layer and added more veggie and less veggie....more sauce, less sauce. pepper flakes for spice... (you will know right away if the veggies fill the pan right away!)

*if your selected pan is too shallow you may need to make another smaller pan for a leftover dish. It does freeze well and re-heats well...lasagna is often better the next day.

*a smaller side pan like our 4x9 glass baking dish will cook much faster and is usually less full so we eat that one right away after it cools down...

*if i do plan on freezing one, i bake at 2/3 the estimated cooking time and do not give it the final toasty top baking time...just let it cool uncovered, fridge and freeze.

*I use a mandolin but not for my parents as they have no idea what that is and they have trouble slicing as it is...The slicer blade on a Cuisinart would work well for speed but they have never had one.

*At home we often make our own pasta, use fresh spinach, some better cheeses or make my own ricotta/mozz, and always use my own garden harvest sauce but this basic lasagna is so good and easily adjusted to what you have in your crisper drawer or local grocery. And use what veggies you like. I do like to sweat my eggplant slices, salted, in layers of p-towel with a weight but did not for them.

Double/triple all the amounts for a crowd and bake in your turkey roaster. My teenage nephews polished that off in one sitting.

Jaques Pepin made one on his show using pre-cooked noodles and fresh spinach. Have been unable to print it. However, many here sound just right. Thanks again.