Print Recipe

Spinach Lasagna Casserole


  • 4 (13 1/2 ounce) cans chopped spinach, drained well
  • 2 (10 3/4 ounce) cans cream of mushroom soup
  • Lasagna noodles
  • 1 pound Provolone cheese
  • 1 bag grated mozzarella cheese
  • Salt and pepper to taste
  • Olive oil


  1. Coat an 8 x 12-inch casserole dish with a light coating of olive oil. Layer lasagna noodles, spinach, cream of mushroom soup, Provolone cheese and mozzarella cheese. Repeat layering until casserole is filled.
  2. Bake in preheated 375 degree F oven for 45 minutes until bubbly and cooked through.

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