This vegetarian lasagna puts a fresh twist on the classic Italian favorite by incorporating vibrant spinach and a blend of cheeses for a creamy, satisfying meal.
Layers of ricotta, spinach, marinara sauce, mozzarella, and Parmesan come together in this baked dish, creating a comforting yet nutritious dinner option perfect for family meals or potlucks.
Why You’ll Love This Recipe
- Combination of fresh spinach with creamy ricotta and melted cheeses provides a great balance of nutrition and indulgence.
- easy to customize by adding other vegetables such as mushrooms or zucchini to suit your taste and pantry.
- Baking covered then uncovered ensures tender noodles and bubbly, golden cheese topping for the perfect lasagna texture.
Vegetarian Lasagna with Fresh Spinach
A hearty and flavorful Vegetarian Lasagna layered with creamy ricotta, fresh spinach, zesty marinara sauce, and melted mozzarella and Parmesan cheeses. This easy oven-baked recipe is perfect for family dinners and gatherings.
- Prep time
- 20 minutes
- Cook time
- 45 minutes
- Servings
- 8
- Yield
- 1 9×13 inch lasagna
Ingredients
- 9 lasagna noodles
- 2 cups fresh spinach, chopped
- 2 cups ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese, divided
- 1 cup grated Parmesan cheese, divided
- 3 cups marinara sauce
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt, to taste
- Pepper, to taste
- Olive oil, for drizzling
Instructions
- Prepare Oven and Noodles Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
- Prepare Ricotta Mixture In a medium bowl, mix ricotta cheese, egg, garlic powder, Italian seasoning, salt, and pepper until well combined.
- Prepare Spinach and Cheese Mixture In another bowl, combine chopped spinach with half of the shredded mozzarella and half of the grated Parmesan cheese.
- Assemble Lasagna: First Layer Spread a thin layer of marinara sauce evenly on the bottom of a 9×13 inch baking dish. Arrange 3 cooked lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, then half of the spinach and cheese mixture. Top with one-third of the marinara sauce.
- Assemble Lasagna: Second Layer Repeat the layering with 3 more noodles, the remaining ricotta mixture, remaining spinach and cheese mixture, and another one-third of the marinara sauce.
- Assemble Lasagna: Final Layer and Topping Place the last 3 noodles on top, cover with the remaining marinara sauce, then sprinkle with the remaining mozzarella and Parmesan cheese evenly. Drizzle lightly with olive oil.
- Bake Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 to 20 minutes, or until the cheese is bubbly, the top is golden, and the center reaches 165°F (74°C).
- Rest Before Serving Remove from the oven and let the lasagna sit for 10 minutes before slicing and serving.
Helpful Tips
- This recipe contains milk and egg. For a gluten-free option, use certified gluten-free lasagna noodles and verify the sauce labels.
- Add sautéed mushrooms, zucchini, or bell peppers for extra vegetable flavor and texture.
- Use no-boil noodles to skip the pre-cooking step; adjust layering accordingly.
Storage and Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat individual portions in the microwave or the covered dish in a 350°F (175°C) oven until the center reaches 165°F (74°C).
Frequently Asked Questions
Can I make this lasagna ahead of time?
Yes, assemble the lasagna and refrigerate it covered for up to 24 hours before baking. Increase baking time by about 10-15 minutes if baking from cold.
Is this recipe suitable for freezing?
Yes, you can freeze the assembled lasagna before baking. Wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
Can I substitute the fresh spinach with frozen spinach?
Yes, but make sure to fully thaw and squeeze out excess moisture from frozen spinach before using to avoid a watery lasagna.
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