This easy Spinach Lasagna made with layers of spinach-ricotta filling, cheese, and a flavorful homemade tomato sauce is the perfect comfort food. An easy vegetarian dinner idea that your whole family will enjoy! This recipe can be easily adapted to fit your needs when you’re short on time.
For this Spinach Lasagna, you don’t need any special ingredients, you can find everything in your normal supermarket. There are also a few shortcuts you can make to get this delicious dish quicker on the dinner table!
For example, instead of using traditional lasagna noodles you can also use no-boil lasagna noodles for this recipe. Using these saves time because you don’t have to cook them before assembling the lasagna and they taste great in my opinion. But you can also use traditional noodles and use this trick: Put them in your baking dish before starting to prepare other ingredients, pour hot water over the noodles, and let them sit for 30 minutes while you cook the sauce and make the ricotta mixture.
This vegetarian lasagna with spinach makes a great healthier alternative to traditional lasagna! Perfect if you have a vegetarian in your family or if you want to incorporate more meat-free dinners that are easy to make with familiar ingredients.
Shortcuts for making this vegetarian spinach lasagna in less time
- Use no-boil lasagna noodles
- Use your favorite marinara sauce
- Use shredded cheese
Can you add fresh spinach to lasagna?
Yes, you can use fresh spinach instead of frozen spinach in this recipe.
How do you make a spinach lasagna?
- Preheat oven to 390°F.
- Saute onions and garlic. Add crushed tomatoes, season, and cook for 15 min.
- Cook spinach. Mix with ricotta, egg, and parmesan.
- Assemble lasagna.
- Bake for 40 min until browned.
This is just a short summary to give you an overview of the steps. Find the full printable recipe for the fresh spinach lasagna below!
Looking for more dinner recipes?
Tools and Ingredients used for making this healthy lasagna recipe
No-Boil Lasagna Noodles: These are my favorite oven-ready lasagna noodles! They taste great and make it super easy.
Marinara Sauce: My favorite Marinara Sauce! This brand is my go-to for pasta sauces. Tastes like homemade!
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Spinach Lasagna Recipe
Ingredients
- 1 tsp olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 28 oz crushed tomatoes
- 2 tsp oregano
- 1 lb baby spinach, fresh or frozen
- 1 ½ cup ricotta cheese
- ½ cup grated parmesan cheese
- 1 large egg
- 12 lasagne noodles, Traditional or No Boil
- 2 cups shredded mozzarella cheese
- Salt and Pepper
- Sugar
- Nutmeg
Instructions
- Preheat your oven to 390°F (200°C). Grease a 11x7-inch baking dish.
- If using traditional lasagne noodles place them into the bottom of the baking dish. Pour hot water over the noodles until they are covered and let them soak for 30 minutes, then drain and discard water.
- In another saucepan heat up olive oil over medium temperature. Sauté the onions for 2-3 minutes until translucent. Add chopped garlic and cook for one more minute.
- Add the tomatoes to the onions. Season with pepper, salt, oregano and a pinch of sugar. Let simmer for 15 minutes.
- In a large saucepan, heat ¼ cup (60ml) water over medium heat until simmering. Add fresh spinach leaves and cook for 3-4 minutes. If using frozen spinach cook for 10 minutes until warmed through.
- In a medium bowl combine ricotta, egg, and grated parmesan cheese. Season with a little bit nutmeg, salt, and pepper to taste.
- When the spinach is cooked and drain the spinach using a colander, then season with salt and pepper. Let it cool down for 2-3 minutes before adding it to the ricotta mixture.
- Assemble lasagna: Put a few tablespoons tomato sauce into the bottom of the baking dish. Top with 4 lasagna noodles. Spread ⅓ of the ricotta-spinach mixture on top of the lasagne sheets. Top it with ¼ of the tomato sauce. Sprinkle ¼ of the grated mozzarella cheese on top and cover with 4 lasagne noodles. Repeat layering two more times and finish with a layer of pasta topped with the remaining tomato sauce. Top with remaining cheese.
- Cover baking dish with aluminum foil and bake for 20 minutes then remove foil and bake for 20 more minutes until the cheese is browned.
Nutrition Information
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Elizabeth Lensby says
Delicious!!!! My husband even loves helping me assemble the layers. The only thing I would change is to double the amount of spinach because it shrinks down so much. I also added chopped portobello mushrooms with the spinach which I sautéed instead of boiling.
Pat says
Hi!!! Would jarred sauce work? I have all the ing except for tomato’s.
Thanks
Julia Foerster says
Yes, using a jar of marinara sauce will work.
Mike says
If I use cottage cheese instead of ricotta do I need to add the egg?
Julia Foerster says
I’ve never made this recipe with cottage cheese so I can’t really help but I would probably still add the egg.
Mary says
I always use cottage cheese and an egg
😋
Brenda says
I add an egg with cottage cheese.
Gia says
Hi,
Just finished making this dish and can’t wait to try it! How many servings are in the recipe?
Thanks,
Julia Foerster says
You can find the number of servings in the recipe card above the title. This recipe makes 6 servings.
Warren says
I’ve been making regular lasagne’s for years and with my son a recently converted vegetarian and coming home from college for the first time, wanted to make something like this. It exceeded my expectations and had beautiful structure and flavor. Totally impressed, as was the rest of the family.
Tina says
Great recipe, quick and easy. I used canned spinach (a 1st but with being quarantined was what we had) I think it made it have a richer flavor believe it or not! Threw in some sautéed mushrooms as well and did a few more layers as I didn’t want noodles to go to waste. This is definitely a keeper, thank you 😁
Mary says
Would it be possible to make this the night before and heat it up the day of the event? And do you think doubling this recipe would be enough for a crowd of 15?
Julia says
I would triple the recipe and bake it in 3 pans. My recommendation would be to assemble it the night before, refrigerate it, and then bake it just before serving.
Brianna says
What if you don’t cook the spinach, can I layer fresh spinach instead?
Julia says
I haven’t tried it but I think it would work!
Lily says
I would like to make this recipe if a few days and I need to know how many adjustments on ingredients using a 9 x 13 inch baking dish or a lasagna pan? We love spinach in our dishes so can’t wait to try this one. Thank you.
Julia says
I would double the recipe if you make it in a large pan. – Julia
Angella says
Enjoy making it because instruction was easy to follow and Tasty too thank you🤗
Katie says
This looked so good, I had to make it today! So I did, but I just reviewed the recipe again, and I see I forgot the 2 tsp oregano and pinch of sugar to the crushed tomato mixture. Is this that big of a deal??
Julia says
No, that should not change the flavor too much. I’m sure it will still taste delicious!
CC says
Easy to make and delicious!! Will make it again. :)