Vegetarian Spinach Lasagna With Ricotta – Comforting, Creamy, and Simple

This Vegetarian Spinach Lasagna with Ricotta is the kind of cozy, satisfying meal that feels right any night of the week. Tender pasta sheets, creamy ricotta, melty mozzarella, and a garlicky spinach layer come together in a bubbling, golden pan. It’s hearty without being heavy and delivers big flavor with familiar, simple ingredients.

Whether you’re cooking for a family dinner or meal prepping for the week, this lasagna is a reliable crowd-pleaser. Even meat eaters won’t miss a thing.

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Vegetarian Spinach Lasagna With Ricotta – Comforting, Creamy, and Simple

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8 servings

Ingredients

• 10–12 lasagna noodles (no-boil or regular)
• 24–28 oz marinara sauce (store-bought or homemade)
• 16 oz whole-milk ricotta cheese
• 2 cups shredded mozzarella (divided)
• 1/2 cup grated Parmesan (plus extra for serving)
• 16–20 oz frozen chopped spinach, thawed and well-drained
• 2 cloves garlic, minced
• 1 large egg (optional, for binding the ricotta)
• 2 tbsp olive oil
• 1 tsp dried Italian seasoning or oregano
• 1/2 tsp crushed red pepper flakes (optional)
• Salt and black pepper, to taste
• Fresh basil or parsley, chopped (optional, for garnish)

Instructions

• Prep the oven and pan: Preheat the oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish or similar casserole dish.
• Cook the noodles (if not using no-boil): Boil lasagna noodles in salted water until just shy of al dente.Drain and lay flat on a lightly oiled sheet to keep them from sticking.
• Prepare the spinach: If using frozen spinach, thaw fully and squeeze out as much water as possible. Press it in a sieve or wring it in a clean towel to remove excess moisture.
• Sauté the aromatics: Warm olive oil in a skillet over medium heat. Add garlic and cook for 30–60 seconds until fragrant, not browned.Stir in the spinach, a pinch of salt, pepper, Italian seasoning, and red pepper flakes. Cook 2–3 minutes to drive off moisture, then set aside to cool slightly.
• Mix the ricotta layer: In a bowl, combine ricotta, 1 cup shredded mozzarella, Parmesan, egg (if using), and a pinch of salt and pepper. Fold in the cooked spinach mixture until evenly distributed.
• Layer the lasagna: Spread a thin layer of marinara on the bottom of the baking dish.Add a layer of noodles. Dollop and spread one-third of the ricotta-spinach mixture over the noodles. Spoon over marinara to lightly cover, then sprinkle with a handful of mozzarella.Repeat for 2 more layers.
• Finish the top: Place a final layer of noodles, cover with remaining marinara, and scatter the last of the mozzarella. Add a dusting of Parmesan.
• Cover and bake: Cover the dish tightly with foil (tent it slightly to avoid sticking). Bake for 25–30 minutes.
• Uncover and brown: Remove foil and bake another 10–15 minutes, until the top is bubbly and golden.If you like more color, broil for 1–2 minutes, watching closely.
• Rest and serve: Let the lasagna rest for 10–15 minutes before slicing. Garnish with chopped basil or parsley, and serve with extra Parmesan.

What Makes This Special

This recipe balances richness and freshness. The ricotta brings a creamy base, while spinach adds a gentle earthiness and vibrant color.

A straightforward marinara ties everything together with bright tomato flavor. You don’t need fancy ingredients or complicated steps—just a few pantry staples and a bit of layering.

It’s also flexible. You can use no-boil noodles to save time or classic lasagna sheets for a traditional touch.

The dish is easy to scale up for a big gathering or down for a smaller household. And leftovers reheat beautifully, making it perfect for make-ahead meals.

Ingredients

• 10–12 lasagna noodles (no-boil or regular)
• 24–28 oz marinara sauce (store-bought or homemade)
• 16 oz whole-milk ricotta cheese
• 2 cups shredded mozzarella (divided)
• 1/2 cup grated Parmesan (plus extra for serving)
• 16–20 oz frozen chopped spinach, thawed and well-drained
• 2 cloves garlic, minced
• 1 large egg (optional, for binding the ricotta)
• 2 tbsp olive oil
• 1 tsp dried Italian seasoning or oregano
• 1/2 tsp crushed red pepper flakes (optional)
• Salt and black pepper, to taste
• Fresh basil or parsley, chopped (optional, for garnish)

How to Make It

1. Prep the oven and pan: Preheat the oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish or similar casserole dish.
2. Cook the noodles (if not using no-boil): Boil lasagna noodles in salted water until just shy of al dente.

   Drain and lay flat on a lightly oiled sheet to keep them from sticking.

3. Prepare the spinach: If using frozen spinach, thaw fully and squeeze out as much water as possible. Press it in a sieve or wring it in a clean towel to remove excess moisture.
4. Sauté the aromatics: Warm olive oil in a skillet over medium heat. Add garlic and cook for 30–60 seconds until fragrant, not browned.

   Stir in the spinach, a pinch of salt, pepper, Italian seasoning, and red pepper flakes. Cook 2–3 minutes to drive off moisture, then set aside to cool slightly.

5. Mix the ricotta layer: In a bowl, combine ricotta, 1 cup shredded mozzarella, Parmesan, egg (if using), and a pinch of salt and pepper. Fold in the cooked spinach mixture until evenly distributed.
6. Layer the lasagna: Spread a thin layer of marinara on the bottom of the baking dish.

   Add a layer of noodles. Dollop and spread one-third of the ricotta-spinach mixture over the noodles. Spoon over marinara to lightly cover, then sprinkle with a handful of mozzarella.

   Repeat for 2 more layers.

7. Finish the top: Place a final layer of noodles, cover with remaining marinara, and scatter the last of the mozzarella. Add a dusting of Parmesan.
8. Cover and bake: Cover the dish tightly with foil (tent it slightly to avoid sticking). Bake for 25–30 minutes.
9. Uncover and brown: Remove foil and bake another 10–15 minutes, until the top is bubbly and golden.

   If you like more color, broil for 1–2 minutes, watching closely.

10. Rest and serve: Let the lasagna rest for 10–15 minutes before slicing. Garnish with chopped basil or parsley, and serve with extra Parmesan.

How to Store

• Refrigerate: Cool completely, then cover tightly or store slices in airtight containers. Keeps well for 3–4 days.
• Freeze: Wrap the whole baked lasagna (or individual portions) in plastic wrap, then foil.

  Freeze for up to 2–3 months. Label with the date.

• Reheat: For best results, reheat covered at 350°F (175°C) until hot, 20–30 minutes, adding a splash of water or extra sauce if needed. Microwave slices in 60–90 second bursts until warmed through.
• Make-ahead: Assemble up to 24 hours in advance and refrigerate.

  Add 10–15 minutes to the baking time if starting from cold.

Benefits of This Recipe

• Nutrient-rich: Spinach adds iron, folate, and vitamins A and K. The cheeses provide protein and calcium.
• Comfort food that satisfies: It’s cozy and flavorful without needing meat. The balance of creamy and tangy keeps each bite interesting.
• Budget-friendly: Uses everyday ingredients you can find anywhere.

  Frozen spinach and jarred sauce keep costs in check.

• Great for meal prep: Holds up well in the fridge and freezer. Leftovers taste even better the next day.
• Flexible and forgiving: Easy to adapt to dietary needs, spice preferences, and what you have on hand.

Common Mistakes to Avoid

• Watery lasagna: Squeeze spinach thoroughly. Simmer sauce to thicken if it’s thin.

  Don’t overload with too much sauce between layers.

• Rubbery noodles: If using regular noodles, undercook slightly; they’ll finish in the oven. For no-boil noodles, ensure there’s enough moisture from sauce and ricotta to hydrate them.
• Burnt top: Keep the lasagna covered for the first part of baking. Uncover only to brown, and watch closely near the end.
• Bland flavor: Season each component lightly—ricotta mixture, spinach, and sauce.

  A pinch of salt and pepper at each step makes a difference.

• Cutting too soon: Let it rest before slicing so layers set. This helps clean slices and better texture.

Alternatives

• Greens swap: Use fresh spinach (10–12 oz), sautéed until wilted and squeezed dry, or try kale, Swiss chard, or a mix of baby greens.
• Veggie boost: Add thinly sliced mushrooms, zucchini, roasted red peppers, or caramelized onions between layers. Sauté or pre-roast to remove moisture.
• Cheese options: Replace some mozzarella with provolone or fontina for extra melt.

  Use part-skim ricotta for a lighter option, or cottage cheese for a tangier twist.

• Sauce variations: Stir a spoonful of pesto into the ricotta, or layer in a light béchamel for added creaminess. Spicy marinara adds heat.
• Gluten-free: Use gluten-free lasagna noodles and check labels on sauces and cheeses.
• Egg-free: Skip the egg in the ricotta; just reduce moisture slightly by adding a bit more Parmesan.

FAQ

Can I use fresh spinach instead of frozen?

Yes. Use about 10–12 ounces of fresh spinach.

Sauté until wilted, then squeeze out as much liquid as possible before mixing with the ricotta. The key is removing moisture so the lasagna doesn’t get soggy.

Do I have to use egg in the ricotta?

No. The egg helps bind the ricotta, but it’s optional.

If skipping, add a bit more Parmesan and make sure the spinach is very dry to avoid a loose filling.

What’s the best way to keep no-boil noodles from staying hard?

Make sure there’s enough sauce and moisture contact around the noodles. Spread sauce evenly, avoid dry spots, and cover the pan while baking so steam softens the pasta.

Can I assemble this the night before?

Absolutely. Assemble, cover tightly, and refrigerate.

Add 10–15 minutes to the baking time and check the center for heat before serving.

How do I prevent sticking when baking?

Start with a thin layer of sauce in the bottom of the dish. Lightly oil the foil or tent it so it doesn’t touch the cheese. This helps avoid torn tops and burnt spots.

What should I serve with it?

A simple green salad with a bright vinaigrette and some garlic bread or crusty bread works well.

Roasted vegetables are a nice, lighter side if you want more greens.

Can I make it dairy-free?

Yes, with plant-based alternatives. Use dairy-free ricotta and mozzarella, and confirm the marinara is dairy-free. The texture and melt may vary slightly, but it still works.

Wrapping Up

This Vegetarian Spinach Lasagna with Ricotta delivers all the comfort of classic lasagna with a fresh, veggie-forward twist.

It’s simple to make, easy to adapt, and great for leftovers. Keep your layers balanced, season as you go, and let it rest before slicing. With these small steps, you’ll have a bubbling, golden pan of lasagna that’s ready to share—and likely requested again soon.