Introduction
When you’re looking for a hearty meal that’s both comforting and packed with flavor, this vegetarian spinach and ricotta lasagna is the answer. Layered with tender pasta, creamy ricotta, and fresh spinach, it offers a delightful way to enjoy a satisfying dinner without any meat. Even better, this easy-to-make dish is ideal for weeknights, dinner parties, or special occasions, offering a wholesome, traditional Italian feel in every bite.
Why You’ll Love This Recipe
First and foremost, this lasagna is incredibly versatile, making it perfect for vegetarians and meat-eaters alike. Additionally, it is packed with nutritious spinach and rich cheeses, ensuring every bite is both delicious and nourishing. Whether you’re planning a casual family meal or a festive gathering, this recipe delivers on taste, texture, and satisfaction.
Recipe Origins
Although lasagna is a cherished dish in Italy, vegetarian adaptations like this one have gained immense popularity worldwide. Originating from the love of combining fresh vegetables and creamy cheese, this version captures the heart of Italian cuisine while appealing to modern dietary preferences.
Nutrition Information
Calories: 398
Fat: 20g
Carbohydrates: 34g
Protein: 18g
Quick Facts
Preparation Time: 30 min
Cooking Time: 1 hr
Total Time: 1 hr 30 min
Servings: 8
Difficulty: ⭐⭐
Storage and Reheating Tips
To store leftovers, place them in an airtight container in the refrigerator for up to 4 days. For reheating, cover the lasagna with foil and bake at 350°F until warmed through. If you’re short on time, individual portions can also be microwaved for about 2-3 minutes.
Additionally, you can freeze portions tightly wrapped in plastic wrap and foil for up to 3 months. Remember to thaw overnight in the refrigerator before reheating.
Serving Suggestions
Pair this lasagna with a light Spinach and Pomegranate Salad or a classic Mixed Green Salad to balance the richness. Garlic Bread makes a fantastic side, adding a delightful crunch. For beverages, a refreshing Watermelon Sangria complements the creamy texture beautifully.
Common Mistakes
Not draining the spinach properly: Always squeeze out excess moisture to avoid a watery lasagna.
Overcooking the noodles: Slightly undercook them so they hold up better during baking.
Skipping the cooling time: Letting the lasagna rest ensures clean slices and better texture.
Using too little sauce: Always make sure each layer is moist to prevent dryness.
Recipe Variations
Vegan Version: Substitute ricotta with crumbled tofu mixed with nutritional yeast, and use plant-based mozzarella.
Gluten-Free Version: Swap out traditional noodles for gluten-free lasagna sheets.
Extra Protein Version: Add cooked lentils or quinoa between the spinach and ricotta layers.
Frequently Asked Questions
Can I use frozen spinach instead of fresh?
Yes, just make sure to thaw it completely and squeeze out all excess water.
Is it possible to make this ahead of time?
Definitely! Assemble the lasagna, cover it tightly, and refrigerate it for up to 24 hours before baking.
What if I want to add other vegetables?
Feel free! Mushrooms, bell peppers, and zucchini all make excellent additions.
Ingredients
- 12 lasagna noodles
- 1 tablespoon olive oil
- 1 onion diced
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes
- 1 28-ounce can crushed tomatoes
- ¼ cup fresh parsley chopped
- 1 pound fresh spinach roughly chopped
- 2 cups ricotta cheese
- 1 egg
- ½ cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
Instructions
1- Preheat the oven to 375°F (190°C).
2- Cook the lasagna noodles according to package instructions. Once cooked, drain and set them aside.
3- In a large pan, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until softened and fragrant.
4- Stir in the oregano, basil, and red pepper flakes. Then, add the crushed tomatoes and let the sauce simmer gently for about 10 minutes to enhance the flavors.
5- Meanwhile, in a separate pot, wilt the spinach over medium heat. Once it has softened, remove it from the heat and allow it to cool slightly.
6- In a medium mixing bowl, combine the ricotta cheese, beaten egg, and grated Parmesan cheese until smooth.
7- In a 9×13-inch baking dish, spread a thin layer of the tomato sauce on the bottom to prevent sticking.
8- Lay down 4 lasagna noodles over the sauce. Spread half of the wilted spinach evenly across the noodles.
9- Next, spread half of the ricotta mixture over the spinach layer, smoothing it out gently.
10- Add another layer of noodles, then top with the remaining spinach and ricotta mixture.
11- Place a final layer of noodles over the top and pour the remaining tomato sauce evenly over the entire dish.
12- Sprinkle the shredded mozzarella cheese generously across the top.
13- Cover the dish with aluminum foil and bake for 30 minutes.
14- Remove the foil and continue baking for an additional 15 to 20 minutes, or until the cheese turns golden and bubbly.
15- Allow the lasagna to cool for about 10 minutes before slicing and serving. Enjoy!
