Easy Vegetarian Spinach Lasagna Recipe - Allrecipes.com
Easy Vegetarian Spinach Lasagna Recipe
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Easy Vegetarian Spinach Lasagna

Recipe by  

"It's easy, it's cheesy, and it's vegetarian!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 5 mins

    1 hr 30 mins


  1. Preheat oven to 400 degrees F (200 degrees C). Spray a 1 1/2-quart casserole dish with cooking spray.
  2. Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain.
  3. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add spinach, cover, and steam until tender, 2 to 6 minutes. Drain spinach.
  4. Mix spinach, ricotta cheese, 1/2 cup mozzarella cheese, egg, nutmeg, basil, salt, and black pepper in a bowl until thoroughly combined.
  5. Spread 1/4 cup pasta sauce on the bottom of the prepared casserole dish; top with 3 lasagna noodles, 1/2 of the ricotta mixture, and 1/4 cup pasta sauce. Repeat layers of 3 more noodles, 1/2 cup ricotta mixture, and 1/4 cup pasta sauce. End with remaining 3 lasagna noodles and 1/4 cup pasta sauce. Sprinkle 1/2 cup mozzarella cheese and Parmesan cheese on top. Cover casserole with aluminum foil.
  6. Bake in the preheated oven for 25 minutes. Uncover casserole and continue baking until lasagna is bubbling and lightly browned, about 25 more minutes. Let lasagna stand 5 minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Dec 08, 2012

Made this for Recipe Group 12/7/12. I used a 9x9 dish and thought using 6 noodles would help since others said it was a little shy on sauce and/or ricotta. After boiling the noodles (whole wheat), I cut off the ends and used those for the middle layer and they fit perfectly. I ended up adding a splash of milk to the ricotta just to make it easier to spread and needed to double the sauce. I used my colander over the pasta to steam the spinach but it didn't get as done as I'd like so I could only mix half into the cheese blend and then split the rest between each layer. Overall this was pretty good with those two changes in amounts. If using all nine noodles I would need even more sauce and more filling. We got 4 servings with no sides and probably would have gotten 6 if we'd had something else on the table, even with 2/3 the pasta.

Most Helpful Critical Review
Sep 09, 2013

Read reviews and doubled the ricotta, sauce, egg and mozzarella. Used no-bake noodles and 2 (10oz) boxes of frozen chopped spinach; which I zapped in the micro 4 to 5 minutes (to save time and use less utensils) and also squeezed out all the liquid from the spinach. Baked in a 9x13 pan, covered, 30 minutes; uncovered and baked and additional 10 minutes. Let sit 10 to 15 minutes before serving. TURNED OUT GREAT.

Oct 31, 2012

Loved this recipe. It was very easy to make.

Dec 19, 2012

Very good. The nutmeg went great with the dish. I never really care for it but for this dish I put in 2 dashes.

Aug 10, 2014

This is one of my kids favorites for taste and mine for simplicity. I keep 9 noodles but use use almost 2 jars or 1 family size jar of sauce (which I season up a bit to my taste). Plus I use 15 oz ricotta, the 2cup bag of mozzarella (1 cup for the mix and one cup to spread on top) and finally 2 boxes of frozen spinach, which I microwave and squeeze the moisture out of. It comes together super fast, feeds a large family, is vegetarian but filling, and I feel like all together, they are getting a pretty healthy meal out of it.

Dec 07, 2012

Recipe Group Selection: 01, December 2012 ~ I made a half batch of this lasagna as my husband is not a fan of spinach. As I was putting it together I did need quite a bit more spaghetti sauce. Since my husband is also not a huge fan of vegetarian main dishes, I did fix pork chops along with this. I know a weird combination. Well I served him a big piece of the lasagna along side of this pork chop. He questioned the odd combo, but I let him know I was accommodating his need for meat with a meal. Well, he ate the lasagna without any complaints, liked it, and had a second helping. MOTTSBELA that is a huge compliment! Aside from adding more sauce, this lasagna set up very well and held it shape on the plate. Since I know he will eat the spinach in this vegetarian dish, I most definitely will be making it again. Thanks MOTTSBELA.

Jul 18, 2014

This lasagne was very good, I made 5 individual portions instead of one large one. We are just 2 adults & 1 child so this way I used 3 and put 2 in the freezer for another day. I find this way we are not eating it for a week. The only changes I made to the recipe was to use 2 cups of pasta sauce instead of 1, there just wasn't enough in 1 cup, and I used 1/2 pack of frozen chopped spinach instead of fresh. Great recipe though, will make again.

Aug 14, 2013

I thought it was great! Delicious & way easier than reg. lasagna! I substituted 1/2ricotta for low fat cottage cheese. 2 jars of sauce. One red one white. No nutmeg because of an allergy...and extra extra cheese! U can never have enough cheese in my opinion!


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  • Calories
  • 305 kcal
  • 15%
  • Carbohydrates
  • 36.8 g
  • 12%
  • Cholesterol
  • 55 mg
  • 18%
  • Fat
  • 10 g
  • 15%
  • Fiber
  • 3.6 g
  • 15%
  • Protein
  • 18.3 g
  • 37%
  • Sodium
  • 443 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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