Vegetarian Lasagna Spinach (Printable)

Comforting layers of spinach, ricotta, mozzarella, and tomato sauce baked to a golden finish.

# What You'll Need:

→ Vegetables

01 - 17.6 oz fresh spinach (or 12.3 oz frozen, thawed and drained)
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced

→ Dairy

04 - 17.6 oz ricotta cheese
05 - 7 oz mozzarella cheese, grated
06 - 2.1 oz Parmesan cheese, grated
07 - 1 large egg

→ Tomato Sauce

08 - 28.2 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 Make:

01 - Preheat oven to 350°F.
02 - Heat olive oil in a large skillet over medium heat. Add onion and garlic; sauté 3 minutes until translucent.
03 - Add spinach to skillet. Cook fresh spinach until wilted or frozen until heated through. Remove from heat and cool slightly.
04 - Combine ricotta, egg, half the Parmesan, salt, and pepper in a bowl. Fold in the cooled spinach mixture.
05 - In a saucepan, mix crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer 10 minutes, stirring occasionally.
06 - If using regular noodles, cook according to package instructions. 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 filling, one-third mozzarella, and sauce. Repeat twice, finishing with sauce, remaining mozzarella, and Parmesan.
08 - Cover dish with foil and bake 30 minutes.
09 - Remove foil and bake an additional 20 minutes until golden and bubbly.
10 - Let lasagna rest 10 minutes before slicing and serving.

# Expert Tips:

01 -
  • It's hearty enough to satisfy even the most devoted meat lovers without feeling like anything is missing.
  • The layers come together beautifully, and the bubbling cheese on top is always a showstopper.
  • Leftovers taste even better the next day, making it perfect for meal prep or busy weeknights.
02 -
  • Always squeeze excess water from the spinach after cooking, or your lasagna will end up watery and the noodles won't hold their shape.
  • Letting the assembled lasagna rest for ten minutes before cutting is crucial, it allows the cheese to firm up just enough for clean, beautiful slices.
  • If your top layer starts browning too fast, tent the dish loosely with foil for the last few minutes to prevent burning while the inside finishes cooking.
03 -
  • Add a pinch of nutmeg to the ricotta mixture for a subtle warmth that elevates the whole dish without being obvious.
  • Grate your own mozzarella instead of buying pre-shredded, it melts smoother and tastes fresher.
  • If you want a deeper flavor, roast the garlic beforehand and mash it into the sauce for a sweet, mellow note.

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