Description
This Vegetarian Lasagna with Spinach is creamy, cheesy, and delicious. This classic Italian dish gets a meatless upgrade in this vegetarian version that is packed with classic Italian flavors: tender noodles, crushed tomatoes, three types of cheese, and fresh spinach and herbs are guaranteed to make this your new go-to lasagna recipe for family dinners.
Ingredients
For the tomato sauce:
- 1 1/2 tablespoons olive oil
- 1/2 medium onion, grated
- 2 cloves garlic, pressed or minced
- 1/4 teaspoon dried oregano or Italian seasoning
- 1 (28-ounce) can of fire-roasted crushed tomatoes
- 1/4 teaspoon sugar
- 2 tablespoons fresh basil, chopped
- salt and pepper (to taste)
For the spinach-cheese mixture:
- 1 1/2 tablespoons butter
- 2 cloves garlic, minced
- 5 cups fresh spinach, chopped
- 2 cups ricotta cheese
- 1/2 cup Parmesan cheese
- 1 large egg, beaten
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried oregano
- pinch of ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
For assembling the lasagna:
- 9 lasagna noodles
- 2 1/4 cups mozzarella cheese, shredded
- fresh basil, chopped (optional, for garnish)
- Parmesan cheese (optional, for garnish)
Instructions
- Preheat the oven to 375 F.
Make the tomato sauce:
- Heat olive oil in a large saucepan over medium heat. Add onion and sauté until soft and translucent, about 3-4 minutes. Add garlic and oregano and continue to sauté until garlic is fragrant, about 1 minute.
- Add crushed tomatoes and sugar. Stir to combine.
- Bring sauce to a boil, then turn the heat down to low. Simmer for 10 minutes.
- Remove from heat and stir in basil. Season with salt and pepper. Set aside.
Make the spinach-cheese mixture:
- Use your hands or a cheese cloth and squeeze the spinach to remove excess water. Set aside.
- Melt the butter in a large skillet over medium-high heat. Add garlic and sauté for 1-2 minutes. Add spinach and continue sauté until the spinach is wilted, about 2-3 minutes. Remove from heat.
- In a large mixing bowl, combine the cooked spinach, ricotta cheese, Parmesan cheese, egg, Italian seasoning, oregano, nutmeg, salt, and pepper. Stir to combine, then set aside.
Assemble and bake the lasagna:
- In a large pot of salted water, cook the lasagna noodles until al dente, about 8 minutes or according to package instructions.
- Spread a thin layer of the tomato sauce in the bottom of a 9x13-inch casserole dish.
- Layer 3 lasagna noodles on top, followed by half the the spinach mixture, 1/2 cup mozzarella cheese, and 1 cup of tomato sauce. Repeat these exact same layers one more time.
- Add remaining 3 lasagna noodles, the remaining tomato sauce, and 1 and 1/4 cups of mozzarella cheese on top.
- Cover the lasagna with aluminum foil and bake for 45 minutes. Uncover and continue to bake for 15-20 more minutes until cheese is golden brown.
- Remove the lasagna from the oven and let it stand for 15 minutes before serving.
- Garnish with freshly chopped basil and Parmesan cheese, if desired, and serve.
Notes
This post was originally sponsored by Muir Glen in 2017. It has been completely updated in 2023 with new content and images.
How to store: Transfer leftover vegetarian lasagna into an airtight container and refrigerate for up to five days.
How to reheat: Reheat leftover lasagna in a casserole dish in a 350F preheated oven for 10-20 minutes until warmed through or in the air fryer at 350F for up to 10 minutes until warm and bubbly. You can also reheat in the microwave.
How to freeze. Transfer the entire lasagna (or slices) into a freezer-friendly container and wrap tightly with aluminum foil to prevent freezer burn. Freeze for up to 3 months. Allow the lasagna to thaw in the refrigerator overnight before reheating or reheat straight from frozen in the oven (adding up to 10 minutes extra to the reheating time).
- Prep Time: 35 minutes
- Cook Time: 60 minutes
- Category: Pasta
- Method: Oven
- Cuisine: Italian