Vegetarian Lasagna with Spinach and Ricotta

Vegetarian Lasagna with Spinach and Ricotta is a comforting and hearty Italian-inspired dish layered with rich marinara sauce, velvety ricotta cheese, fresh spinach, and perfectly cooked lasagna sheets. Baked until bubbly and golden, every slice delivers warmth, depth, and satisfaction. It’s the kind of meal that fills the kitchen with irresistible aromas and instantly becomes the centerpiece of any dinner table.

This recipe brings together wholesome vegetables, creamy layers, and melted cheese—making it ideal for family dinners, gatherings, meal prep, or cozy weekends. Whether you’re vegetarian, reducing meat, or simply craving soul-warming comfort food, this lasagna is guaranteed to satisfy.

Why I Love This Recipe

• It’s hearty and comforting, yet packed with nutrients from spinach.
• The ricotta mixture adds a creamy, luxurious texture.
• It’s a wonderful balance of simplicity and elegance.
• Leftovers taste even better the next day.
• It freezes beautifully—perfect for batch cooking.

Why It’s a Must-Try Dish

You must try this lasagna because:

• It’s a vegetarian classic beloved by both vegetarians and meat eaters.
• It delivers the same satisfaction as traditional lasagna without the heaviness.
• The flavor combination of tomato, cheese, and spinach is simply timeless.
• It’s customizable, making it suitable for many dietary preferences.

Preparation & Cooking Details

Category	Details
Preparation Time	25–30 minutes
Cooking Time	45–55 minutes
Total Time	1 hour 15 minutes
Servings	6–8 servings
Calories	Approx. 450 calories per serving
Course	Main Course
Cuisine	Italian / Italian-American

Ingredients

For the Ricotta Filling:

• 2 cups ricotta cheese
• 1 large egg
• 3 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained)
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ cup grated Parmesan cheese

For the Sauce Layer:

• 3–3½ cups marinara sauce (store-bought or homemade)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Optional: ½ teaspoon chili flakes for heat

For Assembly:

• 9–12 lasagna sheets (oven-ready or cooked according to package)
• 1½–2 cups shredded mozzarella cheese
• Fresh basil (optional garnish)

Cooking Directions (Overview)

1. Mix ricotta filling.
2. Prepare lasagna sheets (if needed).
3. Layer sauce, pasta, ricotta mix, and cheese.
4. Bake until golden and bubbling.
5. Let rest before slicing.

Step-by-Step Preparation Method

Step 1: Prepare the Ricotta Mixture

• In a medium bowl, combine ricotta, egg, Parmesan, garlic powder, salt, pepper, and spinach.
• Mix until creamy and well combined.

Step 2: Prepare the Baking Dish

• Spread a thin layer of marinara sauce on the bottom of a baking dish (about 9×13 inch).

Step 3: Layer the Lasagna

Repeat the following pattern:

1. Pasta sheets
2. Ricotta-spinach filling
3. Marinara sauce
4. Mozzarella

You should get 3–4 full layers.

Step 4: Finish the Top Layer

• End with marinara sauce and a final generous layer of mozzarella.

Step 5: Bake

• Cover loosely with foil and bake at 375°F (190°C) for 30 minutes.
• Remove foil and bake another 10–15 minutes until golden and bubbling.

Step 6: Rest Before Serving

• Allow lasagna to rest for at least 10–15 minutes to set.

How to Serve

Serve warm with:

• Garlic bread or herb focaccia
• A fresh green salad
• A sprinkle of fresh basil or Parmesan cheese

Pair with iced tea, red wine, or sparkling water with lemon.

Special Equipment Needed

• 9×13 inch baking dish
• Aluminum foil
• Mixing bowls
• Spatula

Recipe Tips

• Squeeze spinach well to avoid excess moisture.
• Let lasagna rest after baking for neat slices.
• Add extra sauce if using oven-ready noodles, as they absorb more moisture.
• For an extra golden top, broil for the last 2 minutes (watch carefully).

Variations

Version	Description
Gluten-Free	Use gluten-free lasagna sheets.
Four-Cheese Lasagna	Add ricotta + mozzarella + fontina + Parmesan.
Vegetable Loaded	Add mushrooms, zucchini, roasted peppers, or eggplant.
Pesto Spinach Lasagna	Add 2–3 tablespoons basil pesto to the ricotta mixture.
Vegan Version	Use vegan ricotta, vegan mozzarella, and dairy-free noodles.

Freezing & Storage

Method	Duration	Notes
Refrigerator	3–4 days	Reheat in microwave or oven.
Freezer (Unbaked)	Up to 2 months	Wrap tightly and bake longer when needed.
Freezer (Baked)	2–3 months	Thaw overnight, reheat at 350°F until hot.

FAQ

Q: Can I make this ahead of time?
Yes! Assemble the lasagna, refrigerate, and bake within 24 hours.

Q: Can I use frozen spinach?
Yes—just thaw and squeeze out excess liquid.

Q: Can I use cottage cheese instead of ricotta?
Absolutely; blend for a smoother texture.

Conclusion

Vegetarian Lasagna with Spinach and Ricotta is the perfect balance of comfort, nutrition, and homemade love. It’s wonderfully rich yet wholesome, customizable to your taste, and ideal for sharing. Whether you’re hosting, meal prepping, or craving a delicious and satisfying dinner, this lasagna is sure to become a repeat favorite.