Recipe for Vegetarian Lasagna With Spinach Made Easy

Lasagna is a beloved classic that brings comfort and warmth to the dinner table, and this vegetarian lasagna with spinach recipe offers a delightful twist on the traditional meat-filled version. Packed with layers of tender pasta, creamy ricotta, fresh spinach, and rich tomato sauce, this dish is not only hearty but also bursting with vibrant flavors.

Whether you’re a vegetarian or simply looking to enjoy a wholesome, meat-free meal, this lasagna recipe is sure to satisfy your cravings.

Perfect for family dinners, potlucks, or meal prepping, this spinach lasagna combines nutritious ingredients with a luscious, cheesy texture that everyone will love. Plus, it’s easy to customize with your favorite vegetables or cheeses.

Dive into this detailed recipe and discover how simple it is to create a restaurant-quality vegetarian lasagna right in your own kitchen!

Why You’ll Love This Recipe

This vegetarian spinach lasagna is a crowd-pleaser that brings together wholesome ingredients and comforting flavors. Here’s why it’s a must-try:

• Healthy and delicious: Loaded with fresh spinach and other nutrient-dense ingredients, it’s a great way to enjoy your greens.
• Vegetarian-friendly: Perfect for meatless meals without sacrificing flavor or texture.
• Make-ahead convenience: You can assemble it in advance and bake when ready, making busy weeknights easier.
• Customizable layers: Add mushrooms, zucchini, or your favorite veggies to make it your own.
• Comfort food classic: The creamy ricotta and melty mozzarella layered with pasta and tomato sauce offer all the comfort you crave.

Ingredients

• 9 lasagna noodles (regular or no-boil)
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 10 ounces fresh spinach, roughly chopped
• 1 (24-ounce) jar marinara sauce or homemade tomato sauce
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 1 large egg (optional, for ricotta mixture)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh basil leaves for garnish (optional)

Equipment

• Large pot for boiling noodles
• Large skillet for sautéing spinach and garlic
• 9×13 inch baking dish
• Mixing bowls for cheese mixture
• Wooden spoon or spatula
• Aluminum foil for covering lasagna while baking
• Measuring cups and spoons

Instructions

1. Preheat your oven to 375°F (190°C). If using regular lasagna noodles, bring a large pot of salted water to a boil and cook the noodles according to package instructions until al dente. Drain and set aside on a lightly oiled tray to prevent sticking.
2. Sauté the spinach: Heat olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Add the chopped spinach and cook until wilted, approximately 3-4 minutes. Season with a pinch of salt and pepper, then remove from heat.
3. Prepare the ricotta mixture: In a mixing bowl, combine ricotta cheese, 1/2 cup of mozzarella, Parmesan cheese, dried basil, oregano, salt, and pepper. If you want a richer filling, add the egg and mix until well combined.
4. Assemble the lasagna: Spread about 1/2 cup of marinara sauce on the bottom of your baking dish. Layer 3 lasagna noodles over the sauce. Spread one-third of the ricotta mixture evenly over the noodles, followed by half of the sautéed spinach. Spoon a third of the marinara sauce over the spinach.
5. Repeat the layering: Add 3 more noodles, the remaining ricotta mixture, the rest of the spinach, and another third of the sauce.
6. Finish with the last 3 noodles, spread the remaining marinara sauce on top, and sprinkle the remaining 1/2 cup mozzarella cheese evenly over the surface.
7. Cover the baking dish tightly with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden.
8. Let it rest: Remove the lasagna from the oven and let it sit for 10-15 minutes before slicing. This helps the layers set and makes serving easier.
9. Garnish and serve: Sprinkle fresh basil leaves on top for a burst of color and fresh flavor. Serve warm with your favorite side dishes.

Tips & Variations

“For a vegan version, substitute ricotta with tofu ricotta and use vegan mozzarella. You can also swap spinach for other leafy greens like Swiss chard or kale.”

• Use no-boil lasagna noodles to save time; they cook perfectly during baking.
• Add mushrooms or zucchini sautéed with the spinach for extra veggies and texture.
• Mix fresh herbs like thyme or rosemary into the ricotta for a flavor twist.
• Make ahead: Assemble the lasagna a day ahead and refrigerate; bake it just before serving.
• For creamier layers, try adding a layer of Vegan Bechamel Sauce between your layers.

Nutrition Facts

Serving Suggestions

This vegetarian spinach lasagna pairs wonderfully with a simple green salad tossed in a light vinaigrette. For a heartier meal, serve with:

• Garlic bread or cheesy breadsticks
• Roasted vegetables such as asparagus or Brussels sprouts
• A chilled glass of white wine or sparkling water with lemon
• For a dairy-free side, try our Lipton Vegetable Dip Recipe with fresh veggies

Conclusion

This vegetarian spinach lasagna is a perfect blend of comfort and nutrition, making it a standout dish for any occasion. The layers of tender noodles, flavorful spinach, and rich cheeses come together beautifully to create a satisfying meal that even meat-lovers will adore.

It’s versatile enough to customize with your favorite vegetables and easy enough for weeknight dinners or special gatherings.

By using fresh ingredients and simple techniques, you can prepare a wholesome lasagna that’s both delicious and nourishing. Be sure to try variations with other leafy greens or add a creamy vegan bechamel for a unique twist.

Don’t forget to explore other tasty vegetarian recipes like our Recipes with Spinach Vegetarian or the delightful Vegetable Lasagna Stouffer’s Recipe Made Easy and Delicious for more inspiration. Happy cooking and bon appétit!

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