Classic Vegetarian Lasagna with Spinach and Ricotta

Introduction

Lasagna is a timeless comfort food loved across the globe, and this Classic Vegetarian Lasagna with Spinach and Ricotta is a wholesome, meat-free take on the traditional favorite. Layers of tender lasagna noodles, creamy ricotta cheese blended with spinach, rich tomato sauce, and gooey melted mozzarella create a dish that is both hearty and satisfying. Perfect for weeknight dinners, family gatherings, or special occasions, this lasagna is a celebration of flavor and texture in every bite.

Why I Love This Recipe

I love this recipe because it brings the same comfort and satisfaction as a traditional meat lasagna but in a lighter, veggie-forward way. The ricotta-spinach mixture adds creaminess and freshness, while the tomato sauce provides robust depth. It’s rich but not too heavy, making it a perfect balance of indulgence and health. It’s also a great way to incorporate greens into a family favorite—kids and adults alike enjoy it without missing the meat.

Why This is a Must-Try Dish

This lasagna is a must-try because it’s versatile, nutritious, and universally loved. Whether you’re vegetarian, looking for a meatless meal, or simply wanting to add variety to your dinner table, this dish delivers. It’s also a great make-ahead recipe that tastes even better the next day. Plus, it freezes beautifully, making it an ideal option for meal prep or entertaining.

Recipe Information

• Preparation Time: 30 minutes
• Cooking Time: 1 hour
• Total Time: 1 hour 30 minutes
• Servings: 6–8 servings
• Calories per Serving: ~380–420 kcal (depending on cheese quantities and sauce used)

Cuisine & Course

• Cuisine: Italian
• Course: Main Course, Dinner

Ingredients

For the Spinach Ricotta Filling:

• 2 cups ricotta cheese (whole milk preferred)
• 1 large egg
• 2 cups fresh spinach, steamed and chopped (or 1 cup frozen spinach, thawed and drained well)
• ½ cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried basil or Italian seasoning
• Salt and black pepper to taste

For the Tomato Sauce:

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon sugar (optional, to balance acidity)
• Salt and black pepper to taste

For the Assembly:

• 12 lasagna noodles (regular or no-boil)
• 2 cups shredded mozzarella cheese
• Extra Parmesan cheese for topping
• Fresh basil or parsley for garnish (optional)

Simple Cooking Directions

1. Cook lasagna noodles (if not using no-boil).
2. Prepare spinach-ricotta filling.
3. Cook tomato sauce with onions, garlic, and spices.
4. Layer noodles, ricotta mixture, sauce, and mozzarella in a baking dish.
5. Bake until bubbly and golden.

Step-by-Step Preparation Method

Step 1: Prepare the Sauce

1. Heat olive oil in a saucepan over medium heat.
2. Add onion and cook until translucent (about 5 minutes).
3. Stir in garlic and cook for 1 minute.
4. Add crushed tomatoes, tomato paste, oregano, basil, and sugar.
5. Simmer for 15–20 minutes, stirring occasionally. Season with salt and pepper.

Step 2: Prepare the Ricotta Filling

1. In a large bowl, combine ricotta, egg, Parmesan, spinach, garlic powder, basil, salt, and pepper.
2. Mix well until creamy and smooth.

Step 3: Cook the Lasagna Noodles

1. If using regular noodles, boil according to package directions until al dente.
2. Drain and lay flat on parchment paper or lightly oiled surface to prevent sticking.

Step 4: Assemble the Lasagna

1. Preheat oven to 375°F (190°C).
2. Spread ½ cup tomato sauce on the bottom of a 9x13-inch baking dish.
3. Layer 3–4 noodles over the sauce.
4. Spread ⅓ of the ricotta mixture over noodles.
5. Add 1 cup tomato sauce, then sprinkle mozzarella.
6. Repeat layers (noodles → ricotta → sauce → mozzarella) until ingredients are used, finishing with sauce and mozzarella on top.

Step 5: Bake the Lasagna

1. Cover with aluminum foil (tent it slightly to avoid touching cheese).
2. Bake for 30 minutes covered.
3. Remove foil and bake for another 15–20 minutes until cheese is golden and bubbly.
4. Let rest for 10–15 minutes before slicing.

How to Serve

• Serve hot, cut into generous squares.
• Pair with garlic bread, a fresh green salad, or roasted vegetables.
• Garnish with fresh basil or parsley and extra Parmesan for a restaurant-style touch.

Additional Recipe Tips

• Squeeze excess water from spinach to avoid watery lasagna.
• Let lasagna rest after baking for clean slices.
• Use whole-milk ricotta and mozzarella for the richest flavor.
• For extra creaminess, mix in béchamel sauce between layers.

Variations

• Vegetable Lasagna: Add roasted zucchini, mushrooms, or eggplant between layers.
• Vegan Option: Use vegan ricotta (tofu or cashew-based) and dairy-free mozzarella.
• Low-Carb Version: Replace noodles with thinly sliced zucchini or eggplant.
• Spicy Kick: Add red pepper flakes to the sauce.

Freezing and Storage

• Refrigeration: Store leftovers in the fridge, covered, for 3–4 days.
• Freezing (Unbaked): Assemble lasagna, wrap tightly, and freeze for up to 2 months. Bake directly from frozen, adding 15–20 extra minutes.
• Freezing (Baked): Freeze cooked lasagna in portions for up to 2 months. Thaw overnight in fridge and reheat in oven.

Special Equipment Needed

• 9x13-inch baking dish
• Large pot (for noodles and sauce)
• Mixing bowls
• Wooden spoon or spatula
• Aluminum foil

Conclusion

Classic Vegetarian Lasagna with Spinach and Ricotta is a wholesome, hearty dish that proves vegetarian meals can be just as satisfying as meaty ones. With its creamy spinach-ricotta filling, robust tomato sauce, and gooey melted cheese, it’s a comforting recipe perfect for family dinners, gatherings, or meal prep. It’s versatile, freezer-friendly, and sure to become a favorite in your recipe collection.