Vegetarian Lasagna with Spinach

I was standing in my kitchen on a rainy Tuesday when I realized I had a massive bag of spinach wilting in the fridge and no real plan for dinner. My neighbor had just dropped off some ricotta she'd made, and suddenly lasagna felt like the only logical answer. I'd never layered one without meat before, but that night taught me that spinach, when treated right, doesn't need anything else to shine.

The first time I served this to my family, my uncle (a devoted carnivore) went quiet after his first bite. He looked up, surprised, and asked if I'd somehow snuck sausage in there. I hadn't, but the layers were so deeply flavored and satisfying that he went back for seconds anyway. That's when I knew this recipe had earned its place at the table.

Ingredients

• Fresh spinach: I love using fresh because it wilts down beautifully and has a cleaner, brighter taste, though frozen works perfectly if you squeeze out every last drop of water.
• Ricotta cheese: This is the creamy heart of the lasagna, so go for whole milk ricotta if you can find it for the richest texture.
• Mozzarella cheese: Grate it yourself from a block, the pre-shredded stuff doesn't melt as smoothly and can turn grainy.
• Parmesan cheese: A little goes a long way for that nutty, salty punch that ties everything together.
• Egg: It binds the ricotta mixture so it holds its shape between the layers instead of oozing out.
• Canned crushed tomatoes: I prefer fire-roasted if available, they add a subtle smoky depth without any extra work.
• Tomato paste: This thickens the sauce and concentrates the tomato flavor, don't skip it.
• Olive oil: Use a good quality one for sautéing, it becomes the base flavor of your sauce.
• Dried oregano and basil: These herbs bring that classic Italian warmth, though fresh basil at the end is a lovely touch.
• Onion and garlic: Sauté them slowly until they smell sweet and fragrant, that's your flavor foundation.
• Lasagna noodles: No-boil noodles save time, but I still add a bit more sauce to keep everything moist as they bake.

Instructions

Preheat and prep:

Turn your oven to 180°C so it's ready when you are. This also warms up the kitchen, which always makes cooking feel cozier.

Sauté the aromatics:

Heat olive oil in a large pan and add your onion and garlic, stirring until they turn soft and translucent. The smell alone will make you hungry.

Wilt the spinach:

Toss in the spinach and cook it down until it's tender and most of the moisture has evaporated. Let it cool a bit before mixing so the ricotta doesn't get watery.

Mix the ricotta filling:

In a bowl, combine ricotta, egg, half the Parmesan, salt, and pepper, then fold in the cooled spinach. It should look thick and spoonable, not runny.

Simmer the sauce:

Combine crushed tomatoes, tomato paste, oregano, basil, salt, and pepper in a saucepan and let it bubble gently for 10 minutes. Stir occasionally so nothing sticks to the bottom.

Cook the noodles if needed:

If you're using regular lasagna noodles, boil them according to the package directions and drain well. Lay them flat on a towel so they don't stick together.

Assemble the lasagna:

Spread a thin layer of sauce in your baking dish, then layer noodles, ricotta-spinach mixture, mozzarella, and more sauce. Repeat twice, ending with sauce and a generous sprinkle of mozzarella and Parmesan on top.

Bake covered:

Cover the dish tightly with foil and bake for 30 minutes. This steams the noodles and melds all the flavors together.

Finish uncovered:

Remove the foil and bake for another 20 minutes until the cheese is golden and bubbling at the edges. Let it rest for 10 minutes before slicing so the layers hold together.

Save

One Sunday afternoon, I made this for a potluck and watched as people went back for thirds, scraping the corners of the pan for the crispy, cheesy bits. A friend later texted me asking for the recipe, saying her kids had actually asked for more vegetables. That's when I realized this lasagna had a quiet kind of magic.

Choosing Your Greens

Spinach is classic, but I've swapped in kale and chard with great results. Kale needs a bit more cooking time to soften, and chard has a slightly earthier flavor that pairs beautifully with the ricotta. Whatever green you choose, just make sure it's well-drained and not too fibrous.

Make It Your Own

A pinch of nutmeg in the ricotta mixture adds a warm, unexpected depth that feels almost luxurious. I've also stirred in some sautéed mushrooms or roasted red peppers when I want a little extra texture. The beauty of this lasagna is that it welcomes small tweaks without losing its soul.

Serving and Storing

This lasagna is hearty enough to stand on its own, but I love serving it with a crisp green salad and some crusty bread to mop up the sauce. It keeps in the fridge for up to four days and reheats beautifully in the oven or microwave.

• Freeze individual portions wrapped tightly in foil for an easy weeknight dinner later.
• Pair it with a light Italian red like Chianti or even a chilled white if you prefer.
• Let it cool completely before covering and storing to avoid condensation that makes the top soggy.

Save

Every time I pull this lasagna out of the oven, the kitchen fills with the smell of bubbling cheese and tomato, and it feels like home. I hope it becomes one of those recipes you turn to when you want something warm, satisfying, and just a little bit special.

Your Questions Answered

→ Can frozen spinach be used instead of fresh?

Yes, frozen spinach works well when thawed and thoroughly drained to avoid excess moisture.

→ How can I ensure the layers hold together?

Mixing the ricotta with egg and cheese helps bind the filling, creating firm, easy-to-slice layers.

→ What is the best way to cook the noodles?

Regular lasagna noodles should be boiled until al dente, then drained. No-boil noodles can be used directly.

→ Can kale or chard be used instead of spinach?

Yes, both kale and chard make excellent substitutes, offering similar texture and flavor profiles.

→ What type of cheese works best for topping?

Mozzarella provides creamy melt, while Parmesan adds a sharp, savory finish when sprinkled on top.