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Vegetarian Spinach and Ricotta Lasagna

Vegetarian Spinach and Ricotta Lasagna

This hearty and satisfying vegetarian lasagna is made with layers of spinach and creamy ricotta cheese, perfect for a comforting dinner.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Italian
Servings 8 servings
Calories 398 kcal

Equipment

  • 1 large pot
  • 1 large pan
  • 1 9x13 inch baking dish

Ingredients
  

  • 12 lasagna noodles
  • 1 tbsp olive oil
  • 1 onion - diced
  • 3 cloves of garlic - minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp red pepper flakes
  • 1 can - 28 oz crushed tomatoes
  • 1/4 cup fresh parsley - chopped
  • 1 lb fresh spinach - roughly chopped
  • 2 cups ricotta cheese
  • 1 egg
  • 1/2 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cook the lasagna noodles according to package instructions. Once cooked, drain and set aside.
  • In a large pan, heat the olive oil over medium heat. Add in the onion and garlic, cooking until softened.
  • Add in the oregano, basil, and red pepper flakes. Stir in the crushed tomatoes and let simmer for 10 minutes.
  • In a separate pot, wilt the spinach over medium heat. Once wilted, remove from heat and let cool.
  • In a mixing bowl, combine the ricotta cheese, egg, and Parmesan cheese. Set aside.
  • In a 9x13 inch baking dish, spread a thin layer of the tomato sauce on the bottom.
  • Layer 4 lasagna noodles on top of the sauce. Spread half of the spinach on top of the noodles.
  • Spread half of the ricotta cheese mixture on top of the spinach.
  • Next, add another layer of noodles, and then the remaining spinach and ricotta cheese mixture.
  • Top this with another layer of noodles and the remaining tomato sauce.
  • Sprinkle the mozzarella cheese on top of the lasagna.
  • Cover the dish with foil and bake for 30 minutes.
  • Remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden brown.
  • Let the lasagna cool for 10 minutes before serving.

Notes

This recipe can be made vegan by substituting the ricotta cheese with tofu and using plant-based shredded cheese.
For added protein, add a layer of cooked lentils or quinoa between the spinach and ricotta layers.
Feel free to add in other vegetables such as mushrooms, bell peppers, or zucchini.

Nutrition

Calories: 398kcal
Keyword Ricotta, Spinach, Vegetarian
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