Spinach Gratin - Creamy & Cheesy!

Spinach Gratin is rich, creamy, and cheesy and this recipe rivals any steakhouse!

This easy to make side is an elegant twist on our favorite creamed spinach recipe and perfect served next to a ribeye steak!

cooked Spinach Gratin in a dish

An Easy Cheesy Side

You may be familiar with Potatoes Au Gratin but honestly, a gratin can refer to almost anything covered with breadcrumbs or cheese and in this case, I use a bit of both.

A quick cheesy stovetop creamed spinach is the base of this recipe.
This can be made with either fresh or frozen spinach.
Spinach Gratin can be made ahead of time.
A topping of browned and bubbly cheese takes this to the next level.

ingredients to make Spinach Gratin

Ingredients

SPINACH Chopped fresh spinach will work just as well for this recipe, but I find it easier (and less expensive) to use frozen spinach that comes in 10-ounce packages. Allow the spinach to thaw and drain in a colander.

SAUCE Cream and cream cheese thicken this recipe without having to make a roux. The addition of shredded cheese makes a great sauce. I use Havarti but use your favorites from brie to swiss.

steps for making spinach gratin

How to Make Spinach Gratin

Simply melt the sauce ingredients (per recipe below), add cheese and stir in the spinach.
Spread this spinach mixture into a small dish and top with cheese (and breadcrumbs if you like).
Bake until bubbly!

Spinach gratin is perfect for add-ins! Sliced mushrooms or water chestnuts will add some crunch!

process of adding cheese to make Spinach Gratin

Make Ahead (& keeping leftovers)

This is a great recipe for making ahead. Prep all of the way until baking and simply bake when you’re ready to serve.

If this is chilly from the fridge, you’ll likely need extra time in the oven (an extra 10-15 minutes).

Add leftovers to a creamy pasta sauce or use it to make spinach stuffed chicken.
Refrigerate leftovers 4-5 days or freeze for up to 2 months.
To serve it again after freezing, thaw in the fridge overnight and drain any liquid. Add a sprinkle of fresh cheese and breadcrumbs and reheat in the microwave or oven.

Our Fave Spinach Recipes

The Best Spinach Artichoke Dip – a crowd favorite
Spinach Salad with Warm Bacon Dressing – so fresh & flavorful
Spinach Stuffed Chicken Breast – bacon wrapped
Creamed Spinach – 5 star recipe
Strawberry Spinach Salad – topped with feta cheese

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Spinach Gratin

Spinach Gratin is so easy to make. The whole family will love this creamy side dish loaded with spinach and topped with cheese!

Course Appetizer, Casserole, Dip, Side Dish

Cuisine American

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 8 servings

Calories 170

Author Holly Nilsson

Ingredients

2 tablespoons onion minced, or shallot
1 tablespoon butter
1 clove garlic minced
⅔ cup light cream
4 ounces cream cheese
⅛ teaspoon salt or to taste
black pepper to taste
20 ounces frozen chopped spinach (two 10-ounce packages) thawed and squeezed dry
½ cup Havarti cheese shredded, divided
¼ cup Parmesan cheese shredded, divided
1 tablespoon Panko bread crumbs optional

Instructions

Preheat oven to 400°F.
Add onion and butter to the pan and cook on medium-low heat until onion is softened.
Add garlic and cook until fragrant, about 1 minute. Stir in cream, cream cheese, and salt & pepper until smooth. Simmer 1-2 minutes or until thickened.
Remove from the heat and stir in ¼ cup Havarti and 2 tablespoons Parmesan cheese. Add spinach to mixture.
Spread spinach mixture into a 1 ½ qt baking dish. Top with remaining cheese and bread crumbs and bake 15-20 minutes or until heated through.

Notes

1 pound fresh spinach can be substituted. Remove stems and cook 2-3 minutes in a pan or until wilted.

If made ahead and refrigerated, you will need to add an extra 10 minutes to the bake time.

Nutrition

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Lasagna Soup (one pot meal)

This easy lasagna soup is jam-packed with zesty flavor and full of Italian sausage and pasta in a rich tomato broth.

This soup has all of the flavors of our favorite homemade lasagna recipe but is made in just one pot. Serve topped with ricotta and fresh herbs for the perfect meal on a chilly day!

Lasagna Soup in a bowl

An Easy Homemade Soup

There are so many reasons we love this dish aside from the fact that it is absolutely full of flavor.

It uses mainly pantry ingredients we always have on hand.
Any ground meat can be used (including homemade Italian sausage or leftover taco meat)
The entire meal is made in just one pot.
No need to pre-cook lasagna noodles or layer in a casserole dish.
This Lasagna soup can be made in the Crock-Pot or the Instant Pot.
It can be made ahead and freezes well (just add the pasta once thawed).

ingredients for Lasagna Soup on a marble board

Ingredients and Variations

MEAT Italian Sausage adds great flavor but you can use any ground meat. If substituting sausage, add a bit more Italian seasoning and salt. You could also substitute homemade meatballs for sausage too.

BROTH Beef broth is mixed with crushed tomatoes (for consistency) and diced tomatoes (for texture) to create a rich flavorful broth.

VEGGIES We love spinach and bell pepper but anything goes. Mushrooms or eggplant are great additions too!

PASTA We love the hearty consistency that lasagna noodles add but you can use a medium pasta if you’d like (farfalle or penne are great choices). Cooking the pasta in the soup helps thicken the broth.

PRO TIP: For extra flavor, buy some Parmesan rinds at the grocery store. Ask at the cheese counter, they’re usually really inexpensive.

Keep Parmesan rinds in the freezer and add them to soups or stews for a bright flavor boost. Simmer the rind and remove/discard the rind before serving.

How to Make Lasagna Soup

Lots of tomatoes, zesty Italian sausage, and lasagna noodles make up the basics for this delicious soup!

Brown ground Italian sausage, onion & garlic in a large stockpot.
Add broth ingredients and simmer (per the recipe below).
Add pieces of lasagna noodles and simmer until tender.
Stir in spinach and rest a few minutes.

Ladle the soup into bowls. Serve with freshly grated Parmesan, chopped basil, or even our Parmesan Garlic and Herb Croutons.

If you’d prefer, this soup can be cooked in the slow cooker too.

Make Ahead Tip

Pasta can soften or become soggy in soups if left too long. If preparing ahead of time, cook the soup but don’t add the pasta. Pasta can be added as the soup is reheated.

Lasagna Soup in a pot with a ladle

Leftovers

This is one of those recipes like chili or lasagna where the leftovers are just as good (if not better) than day one!

If you plan on leftovers, cook the pasta separately.
Keep leftover soup in a sealed container in the refrigerator for up to 4 days.
Reheat and serve with fresh toppings.
To freeze lasagna soup, ladle cooled soup into quart or gallon-sized zippered bags and label with the date on the outside for up to 3 months.
Keep in mind, pasta doesn’t freeze well noodles will be very soft. We recommend adding new noodles to the soup once it’s thawed and ready to reheat again.

Great Ground Beef Soups

Did your family love this Lasagna Soup? Be sure to leave a comment and a rating below!

Lasagna Soup

Full of all the flavorful ingredients of a favorite pasta dish, this Lasagna Soup is loved by all!

Course Appetizer, Dinner, Lunch, Soup

Cuisine American

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings 6 servings

Calories 474

Author Holly Nilsson