Name: Vegetarian Lasagna with Spinach and Ricotta Recipe
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 35 min
Yield: 8
Cuisine: Italian
Ingredients: 12-15 no-boil lasagna noodles; 2 tablespoons extra virgin olive oil; 1 medium onion, finely chopped; 4 garlic cloves, minced; 2 lbs (900g) frozen chopped spinach, thawed and squeezed dry; 15 oz (425g) whole milk ricotta cheese; 1 large egg; ½ cup (50g) freshly grated Parmesan cheese, divided; 2 cups (200g) shredded mozzarella cheese, divided; ¼ cup fresh basil, chopped (or 1 tbsp dried); 1 teaspoon dried oregano; Pinch of ground nutmeg; Salt and black pepper, to taste; 4-5 cups (1-1.25L) marinara sauce (homemade or store-bought); Optional: fresh parsley for garnish

This Vegetarian Lasagna with Spinach and Ricotta layers no-boil pasta sheets with a luscious spinach-ricotta-herb mixture, homemade or store-bought marinara, and plenty of mozzarella and Parmesan.

Baked until golden and bubbly, it offers creamy, cheesy, veggie-packed perfection – a hearty, crowd-pleasing meatless main that’s elegant yet comforting.

Why You’ll Love This Recipe

This lasagna captures everything wonderful about Italian family cooking: rich layers of flavor, comforting textures, and that irresistible cheese pull without any meat. The spinach adds vibrant green color and nutrition, while the ricotta brings creamy lightness that balances the tangy tomato sauce.

It’s make-ahead friendly, feeds a crowd, and feels special enough for holidays or Sunday dinners yet simple for weeknights. The combination of gooey mozzarella, nutty Parmesan, and fresh herbs creates depth in every bite, and the edges get beautifully crispy.

Plus, it’s naturally adaptable for gluten-free or vegan diets, making it inclusive and versatile – you’ll get rave reviews and requests for seconds!

Yield: 8 Serves

Vegetarian Lasagna with Spinach and Ricotta Recipe

Creamy spinach-ricotta layered vegetarian lasagna with marinara, mozzarella, and Parmesan – cheesy, comforting Italian classic.

Prep Time 25 minutes

Cook Time 50 minutes

Additional Time 20 minutes

Total Time 1 hour 35 minutes

Ingredients

12-15 no-boil lasagna noodles
2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
4 garlic cloves, minced
2 lbs (900g) frozen chopped spinach, thawed and squeezed dry
15 oz (425g) whole milk ricotta cheese
1 large egg
½ cup (50g) freshly grated Parmesan cheese, divided
2 cups (200g) shredded mozzarella cheese, divided
¼ cup fresh basil, chopped (or 1 tbsp dried)
1 teaspoon dried oregano
Pinch of ground nutmeg
Salt and black pepper, to taste
4-5 cups (1-1.25L) marinara sauce (homemade or store-bought)
Optional: fresh parsley for garnish

Instructions

Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish – get ready for layers of pure comfort!
In a skillet, heat olive oil over medium heat. Sauté onion 4-5 minutes until soft, then add garlic and cook 1 minute until fragrant.
Stir in the squeezed-dry spinach, oregano, salt, pepper, and nutmeg – cook 3-4 minutes to meld flavors, then remove from heat and let cool slightly.
In a large bowl, mix ricotta, egg, ¼ cup Parmesan, chopped basil, and half the mozzarella – fold in the spinach mixture for a creamy, herby filling that tastes like Italy.
Spread 1 cup marinara sauce evenly on the bottom of the baking dish – this prevents sticking and adds moisture from the start.
Place 3-4 no-boil noodles over the sauce (break if needed to fit) – top with ⅓ of the spinach-ricotta mixture, spreading gently.
Spoon 1 cup marinara over the filling, then sprinkle with some mozzarella – repeat layers twice more (noodles, filling, sauce, cheese).
Finish with a final layer of noodles, remaining marinara sauce generously covering everything, and top with the rest of mozzarella and Parmesan for that golden, bubbly crust.
Cover tightly with foil and bake 30 minutes – then uncover and bake another 15-20 minutes until cheese is melted, edges are golden, and it's bubbling beautifully.
Remove from oven and let rest 15-20 minutes – this sets the layers for perfect slices. Garnish with fresh basil or parsley, slice, and serve with love!

Notes

No-boil noodles work best here – if using regular boiled ones, cook al dente first and reduce sauce slightly. Ensure spinach is very well drained to prevent sogginess. For vegetarian strictness, confirm Parmesan is rennet-free or use vegetarian alternative. This lasagna reheats wonderfully and often tastes even better the next day!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 430Total Fat 28gSaturated Fat 15gUnsaturated Fat 14gCholesterol 104mgSodium 852mgCarbohydrates 16gFiber 3gSugar 3gProtein 30g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

Use no-boil lasagna noodles for ease – they absorb sauce perfectly during baking.
Squeeze excess water from thawed spinach to avoid a watery lasagna.
Let the lasagna rest 15-20 minutes after baking for cleaner slices and better flavor melding.
For extra richness, add a béchamel layer between some sections if you want a creamier white lasagna style.
Cover with foil for the first half of baking to prevent drying, then uncover for browning.
Taste the ricotta-spinach mix and season generously – nutmeg adds authentic Italian warmth.
Prep ahead: Assemble up to 24 hours in advance and refrigerate before baking.

Ingredients Notes

Lasagna noodles: No-boil variety saves time and ensures tender layers; classic dried sheets work best for structure.
Spinach: Frozen chopped (thawed and squeezed) is convenient and consistent; fresh wilted works too for brighter flavor.
Ricotta cheese: Whole milk for creaminess and richness – drain if watery; fresh Italian ricotta elevates the dish.
Mozzarella: Shredded low-moisture for even melting; fresh mozzarella torn adds extra luxury.
Parmesan: Freshly grated Parmigiano Reggiano for sharp, authentic umami – pre-grated won’t melt as well.
Tomato sauce: Good-quality marinara or homemade with San Marzano tomatoes for bright acidity.
Herbs & seasonings: Fresh basil, parsley, garlic, and a pinch of nutmeg for that classic Italian spinach-ricotta profile.

Variations and Substitutions

Add veggies: Layer in sautéed mushrooms, zucchini, or roasted eggplant for more texture and nutrition.
Vegan version: Use plant-based ricotta (almond/cashew), vegan mozzarella, nutritional yeast instead of Parmesan, and dairy-free sauce.
White lasagna twist: Swap marinara for béchamel sauce throughout for a creamy, Florentine-style lasagna verde.
Cheese swaps: Mix in fontina or provolone for meltier results; add goat cheese to ricotta for tang.
Gluten-free: Use gluten-free no-boil noodles and ensure sauce is GF.
Herb boosts: Fresh oregano, thyme, or extra basil; top with pesto dollops for brightness.
Lighter option: Use part-skim ricotta and mozzarella, or add more spinach for bulk.
Sauce variation: Blend roasted red peppers into marinara for sweetness.

Storage Options:

Refrigerate leftovers in an airtight container for up to 4-5 days. Reheat individual portions in the oven at 350°F (175°C) covered for 20-25 minutes, or microwave until hot. Freeze baked lasagna (whole or sliced) tightly wrapped for up to 2-3 months – thaw in fridge overnight and reheat covered.