This quick and easy spinach lasagna recipe is a simple and cozy casserole that comes together with just 20 minutes of prep! Full of vegetables and three different types of cheese, the healthy vegetarian lasagna is a delicious comfort food classic.
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If you love lasagna, don’t miss this popular homemade lasagna, an easy slow cooker lasagna soup, and this Mexican lasagna, too!
Restaurant quality spinach lasagna!! Very Very best!!
– Gail
If you’re trying to eat less meat, or if you’re serving supper to a vegetarian guest, it helps to have a few good go-to recipes that you know everyone will enjoy. This vegetarian lasagna is just a twist on my popular spinach stuffed shells recipe, using all of the same flavorful ingredients in a lightened-up, healthier version of the more decadent, meat-based classic lasagna. It’s sure to become your favorite spinach lasagna recipe too, since it’s easy, affordable, satisfying, and can be assembled in advance.
What to Know Before You Make this Spinach Lasagna Recipe
- What vegetables are good in lasagna? While traditional lasagna includes layers of lasagna noodles, red sauce, cheeses, and meat, you can also switch it up with a vegetable-packed, meat-free recipe. Just about any vegetables will work in a healthy vegetarian lasagna recipe — from onion and mushrooms to bell peppers, tomatoes, zucchini, garlic, butternut squash, kale, eggplant, and corn.
- This particular dish features frozen chopped spinach as the star of the show. That means that all you have to do is thaw the spinach and squeeze it dry. There’s no need to sauté anything in a skillet, brown any meat, or even boil the noodles. Instead, this quick and easy lasagna comes together in a matter of minutes, with minimal assembly required!
- Can I use fresh spinach? Yes, but you will need a lot of it! The beauty of frozen chopped spinach is that it’s already condensed, so you get a lot at an inexpensive price — and you don’t need to cook it before adding it to the ricotta mixture. If you prefer to substitute with fresh spinach, a 10 oz package of frozen spinach is the equivalent of about a 1 pound bunch of fresh spinach.
- The egg is important because it helps the cheese layer set. As a result, it won’t ooze out when you slice the lasagna.
- Pick a high-quality store-bought jar of marinara sauce or make your own at home with this easy recipe. You’ll need a total of about 2 ¾ cups, which is more than a 24-ounce jar (but less than a full 45-ounce jar).
- No-boil (“oven-ready”) lasagna noodles are par-boiled and therefore do not require boiling before you assemble the casserole. They cut the prep time in half, making this vegetarian lasagna quick and easy!
How to Make Spinach Lasagna
This easy recipe for spinach lasagna recipe can be assembled in advance for simple, stress-free dinners. It tastes hearty, rich, and flavorful — especially for a lighter take on a comfort food classic! You’ll find detailed directions in the recipe card below, but here’s the quick overview:
- Squeeze all of the water out of the thawed spinach. I like to use a dish towel to wring it out.
- Stir together the spinach and cheese mixture.
- Spread marinara in the bottom of a baking dish.
- Top with a layer of noodles, half of the spinach mixture, and a layer of the tomato sauce.
- Repeat the layers.
- Finish with another layer of noodles, the remaining marinara sauce, and a layer of mozzarella and Parmesan on top.
- Cover and bake.
- Remove the foil and bake the lasagna, uncovered, for another 5-10 minutes. The casserole is ready when the cheese is browned on top, the noodles are tender, and the filling is hot and bubbly.
- Let the lasagna stand for at least 15 minutes before slicing and serving.
- Garnish each piece with additional grated Parmesan cheese, chopped fresh herbs, or crushed red pepper flakes.
Serving Suggestions
This hearty, homemade vegetarian lasagna is delicious when paired with a shaved fennel salad, a house salad with candied pecans, or a simple green salad dressed in red wine vinaigrette. You might also like to offer a side of garlic bread, no-knead cast iron focaccia, or homemade focaccia bread to complete the meal.
Preparation and Storage Tips
- Make Ahead: Assemble the lasagna in advance, but do not bake. Wrap tightly and store in the refrigerator for up to 48 hours before baking, or freeze for up to 3 months. When ready to bake, allow the refrigerated lasagna to sit on the counter and come to room temperature for at least 30-60 minutes before baking. If you’re baking a frozen lasagna (directly from the freezer), bake the dish covered in a 400°F oven for 1 hour. Then remove the cover and bake for an additional 10-15 minutes (or until the pasta is tender and the dish is heated through).
- How to Store: Leftover lasagna will keep in an airtight container in the refrigerator for 3-4 days. You can also freeze the leftovers in an airtight container for up to 3 months.
- How to Reheat: Cover the lasagna loosely with foil. Warm the dish in a 350°F oven just until heated through, about 30 minutes. You can also reheat individual slices of lasagna in the microwave until warm, about 30-60 seconds.
Tips for the Best Spinach Lasagna Recipe
- The egg is an important component of the ricotta mixture because it helps the cheese layer “set” so that it doesn’t ooze out when you slice into the casserole. That said, if you have an egg allergy, you can omit this ingredient — the finished texture just won’t be quite the same.
- Use whole milk ricotta cheese for the richest, creamiest, smoothest texture.
- For a thicker lasagna, double the ricotta mixture and add another layer or two of noodles and sauce. Just make sure that your pan is really deep!
- To bulk up the filling and include even more nutritious veggies in the casserole, saute sliced mushrooms, chopped bell peppers, diced onion, garlic, zucchini, or other vegetables of choice and stir them into the marinara sauce.
- Let the lasagna rest for at least 10-15 minutes before slicing. This will help the cheese set so that it slices cleanly and doesn’t ooze out.
- Garnish each slice of lasagna with chopped fresh herbs, additional grated Parmesan cheese, or crushed red pepper flakes (for a little bit of spice)!
Delicious and easy! Thank you for the recipe and for the detailed notes explaining everything. I prepped the lasagna the day before to bake it the day of and my vegetarian friend and I greatly enjoyed it.
– Brandi
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Spinach Lasagna
Ingredients
- 1 (10 ounce) package frozen chopped spinach, thawed
- 15 ounces ricotta cheese (or sub with 16 ounces small curd cottage cheese, excess liquid strained)
- 2 cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese, divided
- 1 large egg, lightly beaten
- 1 tablespoon chopped fresh basil (or 1 teaspoon dried basil)
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- Pinch of ground nutmeg
- 2 ¾ cups store-bought or homemade marinara sauce (from a large 45-ounce jar or from 2 smaller jars)
- 9 oven-ready “no-boil” lasagna noodles
Instructions
- Preheat oven to 400°F. Grease a deep 9 x 13-inch baking dish; set aside. Squeeze all of the liquid out of the spinach. I like to use a dish towel for this, and just keep squeezing until you wring out as much water as possible. Place spinach in a large bowl. Add ricotta, 1 cup of the mozzarella, ¼ cup of the Parmesan, egg, basil, oregano, salt, garlic powder, and nutmeg to the bowl with the spinach. Stir really well with a fork to combine.
- Spread about ½ cup of the marinara sauce in the bottom of the prepared baking dish. Top with 3 no-boil lasagna noodles (or as many as you need to cover a single layer in the dish), ½ of the ricotta mixture, and ¾ cup of marinara sauce.
- Add 3 more noodles to the dish, the remaining ½ of the ricotta mixture, and ¾ cup of marinara sauce. Finally, add another layer of 3 noodles, spread remaining ¾ cup of marinara sauce on top, and sprinkle with the remaining 1 cup of mozzarella cheese and the remaining ¼ cup of Parmesan cheese. Cover the dish with aluminum foil.
- Bake for 35 minutes. Remove foil, and bake for another 5-10 minutes (or until heated through and cheese on top is browned). Let stand for at least 15 minutes before slicing and serving.
Notes
Nutrition
Recipe Variations
- I prefer ricotta cheese because it has a thicker, smoother, creamier texture than cottage cheese. For a lighter choice, you can substitute with small curd or whipped cottage cheese. If the cottage cheese looks like it has a lot of liquid, strain it first. Then combine it with the rest of the ingredients.
- If you’re feeling adventurous, try making your homemade lasagna from scratch with homemade lasagna noodles.
- Make it spicy with some crushed red pepper flakes. You can also season the filling with ground black pepper.
- When using homemade lasagna noodles or boiled lasagna noodles (rather than the no-boil noodles), reduce the oven temperature to 375°F.
- Add ground beef, ground turkey, chicken, or Italian sausage to the marinara sauce.
- For a white vegetarian lasagna, substitute Alfredo sauce for the marinara sauce.
More Vegetarian Lasagna Recipes
Ravioli Lasagna with Ricotta and Spinach
1 hour hr 15 minutes mins
Roasted Butternut Squash Lasagna
2 hours hrs 25 minutes mins
Vegetable Lasagna
1 hour hr 15 minutes mins
This recipe was originally published in April, 2022. It was updated in December, 2024.
Hi Blair! A reader from southern Ontario here! I started reading your blog at the beginning of the pandemic and look forward to your post every Sunday. Your photos are uplifting and all of the meals of yours I’ve tried so far have turned out fantastic. My whole family loved this spinach lasagna and I would like to make it for company, but would like to make it a day ahead. What would you suggest for reheating (time + temp)? Thanks Jennifer Hoshooley
Hi, Jennifer! Thank you so much for your kind words. I’m glad that you like the lasagna! It’s a perfect prep-ahead option for guests. Here are my reheating suggestions:
Assemble the lasagna in advance, but do not bake. Wrap tightly and store in the refrigerator for up to 48 hours before baking. When ready to bake, allow the refrigerated lasagna to sit on the counter and come to room temperature for at least 30-60 minutes before baking. That way you’re not putting a cold casserole into the oven. Once the dish is at room temperature, you can bake the lasagna according to the recipe directions.
If you prefer to bake the dish in advance and just reheat it for company, that’s a fine option as well (I just think the quality is better when it’s baked fresh). If you’re just reheating a previously baked lasagna, let the dish come to room temp on the counter, and then cover the lasagna loosely with a clean sheet of foil. Warm the dish in a 350°F oven just until heated through, about 30 minutes.
Hope that helps, and have a great weekend!
That’s fantastic! Thanks so much for replying so quickly! Much appreciated. I’m really looking forward to trying the first approach you suggested. Hope you have a great weekend too!
Perfect — enjoy!! 🙂
Hi Blair, Could you just use mozzarella and no ricotta? And could you layer your veggies when you layer your noodles? Thanks, Rhonda from Pensacola, FL
Hi, Rhonda! The ricotta mixture not only “bulks” up the lasagna to make it thicker, but it also holds the dish together as the egg sets. This way the filling doesn’t ooze out when you slice into it.
That said, you can certainly give it a try without the ricotta, and just use mozzarella and veggies. Just know that the dish will not be as thick, and it may have a runnier/different texture. Hope that helps!
Made it exactly according to recipe except used fresh spinach. It was good, cooked perfectly on time, just kind of lacked flavor? Needed something…
Hi Theresa,
Thank you for your feedback! We’re glad the recipe worked for you but are sad to hear it was a bit lackluster. Feel free to add more seasonings! Different marinara sauces also have different flavors. So, that might be worth experimenting with as well. We hope this helps!
Would you please clarify the amount of sauce? It reads 2 3/4 cups (which would be 22 ounces), but also references a large 45 ounce jar or two smaller ones. Thank you!!
Hi, Sue! Sorry if that’s confusing. I meant that you could measure out the 2 3/4 cups from a larger 45-ounce jar (not that you need the entire large jar), or that you could purchase two smaller jars and then measure out the 2 3/4 cups from there. I should probably just erase that suggestion so that it’s not confusing to others! In the end, you need 2 3/4 cups total. Hope that helps!
Delicious and easy! Thank you for the recipe and for the detailed notes explaining everything. I prepped the lasagna the day before to bake it the day of and my vegetarian friend and I greatly enjoyed it.
You’re very welcome! We’re so glad you enjoyed it.
Restaurant quality spinach lasagna!! Very Very best!!
Thank you so much, Gail! We’re glad you enjoyed it.
I want to bake and then freeze. Is this okay? Thank you.
Yes! You can freeze the baked lasagna for up to 3 months. We hope you enjoy it!
Delicious as written!
We make several and freeze them before baking.
I don’t use cling wrap, just heavy aluminium foil.
After thawing in the fridge, it can go straight into the oven!
Thank you for sharing, Margaret! We’re so glad you enjoy it
This spinach lasagna is the perfect “Meatless Monday” dinner. It’s so easy and quick to put together, and incredibly delicious! Thank you for sharing this lovely recipe!
Thank you for such kind feedback, Christine! We’re so glad you enjoyed the recipe.
Look I’m an old guy (71) who is sick of cooking (good god does it ever end?!) but my wife works hard and sharing kitchen duty is something I learned long ago is a recipe for harmony. So, I figured, what the heck, I’ve made lasagna before and scrolled through recipes online (sorry Allrecipes I’ve had too many bland results) and found this one. Glad I did! It was easy, relatively fast (I’m not much of a cook) and really, really good. Only two of us so we had a great dinner and have several days of lunches tucked in the fridge. Had to use dried basil–will be eager to make in the summer when we have pots full of fresh in the yard.
Thank you for the feedback, George! We’re so glad you enjoyed the recipe.