Dinner / Italian
Spinach Ricotta Lasagna
Layers of silky noodles, garlicky marinara, and creamy spinach ricotta bake into the ultimate vegetarian comfort casserole.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 25 minutes
- Cook
- 55 minutes
- Total
- 1 hour 20 minutes
- Serves
- 8
Gather your ingredients
Everything you need.
Allergen notes
- Contains milk. Check dairy and cheese product labels.
- Contains egg.
- Yeast extracts, stocks, seasoning blends and fermented sauces can contain additional allergens such as cereals, celery or sulphites; check the actual product labels.
- Check all packaged ingredients and substitutions for allergens; vegetarian or vegan labels do not establish allergen safety.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Bring a large pot of salted water to a boil, cook the lasagna noodles until just shy of al dente, then drain and lay them on parchment so they do not stick.
Heat 1 tablespoon olive oil in a skillet over medium heat and sauté the onion with a pinch of salt for 5 minutes until translucent; stir in the garlic for 1 minute until fragrant.
Pour in the marinara, crushed tomatoes, and water, bring to a simmer, and cook for 8 minutes to meld; taste and season with salt and pepper.
Stir the spinach into the hot sauce until wilted, then remove the pan from the heat.
In a bowl combine ricotta, egg, half of the vegetarian mozzarella, half of the vegetarian Italian-style hard cheese, Italian seasoning, and basil until smooth.
Spread 1 cup sauce in a greased 9x13-inch dish, top with 3 noodles, then alternate ricotta dollops, sauce, and noodles until used, finishing with sauce and remaining cheeses. Spread filling to the corners in thin layers and cover every pasta edge with sauce so it can soften evenly.
Cover with foil and bake at 375°F (190°C) for 25 minutes, uncover and bake 15 minutes more until bubbling and browned; rest 15 minutes before slicing so the layers set.
0 of 7 steps complete
A little kitchen know-how
- Oil or spray the foil before covering so it never sticks to the cheese.
- If using no-boil noodles, add an extra 1/2 cup sauce to keep the top layer moist.
- Freeze individual slices tightly wrapped; reheat covered at 350°F (175°C).
Make it yours & keep it well
Use cooked, well-drained mushrooms alongside spinach, keeping the filling moist rather than watery.
Storage: Cool promptly in shallow portions and refrigerate covered. Eat within 48 hours or freeze suitable extras promptly. Reheat cooked leftovers only once until steaming hot throughout. Cool portions in shallow containers. Freeze slices individually and thaw in the fridge before reheating.
For cooling and reheating, follow the Food Standards Agency’s leftover guidance. Rice has a shorter refrigerated storage limit, as described in its recipe notes.
Estimated nutrition per serving
530 kcal · Protein 28 g · Carbohydrates 48 g · Fat 26 g
Approximate figures; brands, portions and substitutions change the result.
Good things to know
Can I add more veggies?
Roasted zucchini, mushrooms, or thin-sliced bell peppers layer in easily between noodles and sauce.
Can I make it ahead?
Assemble up to 24 hours in advance, refrigerate, and add 10 minutes to the covered bake time.
Why are slices sliding apart?
Watery filling and cutting immediately can loosen the layers. Drain vegetables and allow the baked lasagna its resting time.
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