Vegetarian Lasagna with Spinach (Printable)

A comforting bake with spinach, ricotta, and tomato sauce layered between tender noodles.

# What You Need:

→ Vegetables

01 - 1.1 lb fresh spinach (or 12 oz frozen, thawed and drained)
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced

→ Dairy

04 - 1.1 lb ricotta cheese
05 - 7 oz mozzarella cheese, grated
06 - 2.1 oz Parmesan cheese, grated
07 - 1 large egg

→ Tomato Sauce

08 - 28 oz canned crushed tomatoes
09 - 2 tbsp tomato paste
10 - 2 tbsp olive oil
11 - 1 tsp dried oregano
12 - 1 tsp dried basil
13 - ½ tsp salt
14 - ¼ tsp black pepper

→ Pasta

15 - 12 lasagna noodles (regular or no-boil)

# How To Cook:

01 - Set oven to 350°F (180°C).
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic; cook until translucent, about 3 minutes.
03 - Add spinach and cook until wilted if fresh, or heated through if frozen. Remove from heat and let cool slightly.
04 - In a bowl, combine ricotta, egg, half of Parmesan cheese, salt, and black pepper. Fold in the cooled spinach mixture.
05 - In a saucepan, mix crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer gently for 10 minutes, stirring occasionally.
06 - If using regular lasagna noodles, cook according to package instructions, then drain and set aside.
07 - Spread a thin layer of tomato sauce in a 9x13-inch baking dish. Layer noodles, one-third of ricotta-spinach mixture, one-third mozzarella, and a layer of sauce. Repeat twice more. Finish with sauce, remaining mozzarella, and Parmesan on top.
08 - Cover dish with foil and bake for 30 minutes.
09 - Remove foil and bake for an additional 20 minutes until golden and bubbling.
10 - Allow to rest for 10 minutes before slicing and serving.

# Expert Tips:

01 -
  • It delivers all the comfort of classic lasagna but feels lighter and somehow more vibrant with every forkful.
  • The ricotta and spinach melt together into something creamy and rich without being heavy.
  • Leftovers taste even better the next day, making it perfect for meal prep or surprise guests.
02 -
  • If using frozen spinach, squeeze it dry in a clean kitchen towel or you'll end up with a watery filling that makes the lasagna soggy.
  • Don't skip the resting time after baking, cutting into it too early will cause all the layers to slide apart into a messy puddle.
  • Spread the sauce all the way to the edges of the dish so the noodles at the corners don't dry out and turn hard.
03 -
  • Use a mix of whole milk ricotta and a spoonful of mascarpone for an even creamier filling that feels indulgent.
  • If you're short on time, assemble the lasagna the night before and bake it straight from the fridge, just add 10 extra minutes to the covered baking time.
  • Run a sharp knife under hot water before slicing to get clean, beautiful layers that look bakery-perfect.

Go Back