I am a big fan of lasagna, but usually don’t eat grains, so am always happy to come up with a way to eat something that takes like lasagna but doesn’t have the noodles. And this one is a winner.

Larry was visiting from California to take care of me during my second eye surgery and we were considering what to make from the various foods we had collected when we went grocery shopping.

We started by cooking the whole box of organic baby spinach with onions, then topped it with a layer of ricotta cheese and a layer of pasta sauce and a layer of provolone and finished it off with sliced mushrooms. We baked it in the oven and it satisfied every craving for Italian/pizza/lasagna.

But it was even better the second night when we paired it with a huge salad with garlic dressing (that’s the “al fresco” part—fresco being Italian for dining outdoors. I am using the word loosely to mean “fresh” as in “from the fresh air outdoors.”)

Anyway we agreed that the lasagna paired perfectly with the green salad and can’t wait to make it again.

And if you love lasagna, try my Skillet Lasagna as well.

Lasagna Al Fresco
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 medium onion
  • several tablespoons olive oil or butter
  • 1 2-pound box organic baby spinach
  • 1 recipe homemade Fresh Ricotta Cheese
  • ½ jar organic pasta sauce
  • 4 slices provolone cheese
  • ¼ pound sliced mushrooms
  • 1 small head red leaf lettuce
  • 1 small head green leaf lettuce
  • 1 clove garlic, finely chopped
  • 3 tablespoons organic olive oil
  • 1 teaspoon vinegar
  • salt and papper
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Peel and chop the onion.
  3. Put the oil or butter in a medium hot pan and add the onions. Cook until the onions are soft. Add swinish and cook for a few minutes until spinach is wilted.
  4. In a large baking dish (9” x 13”), spread the spinach and onions into a even layer.
  5. Top with a layer of pasta sauce.
  6. Top with a layer of ricotta cheese.
  7. Top with a layer of provolone cheese.
  8. Top with a layer of sliced mushrooms.
  9. Bake for 20 to 30 minutes, until brown and bubbling.
  10. While lasagna is baking, wash lettuce. Make dressing by combining garlic, olive oil, vinegar, and salt and pepper. Stir together and pour over salad. Toss to coat leaves. Dressing should be on the leave and not sitting on the plate.