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Vegetarian Spinach Ricotta Lasagna - Image 1

Vegetarian Spinach Ricotta Lasagna

Italian cuisine
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Vegetarian Spinach Ricotta Lasagna

  1. Pasta Bakes & Gratins >
  2. Other Vegetarian Dishes

Prep: 30 min • Cook: 45 min. A delightful vegetarian take on classic lasagna, featuring creamy ricotta, tender spinach, and a rich marinara sauce layered with pasta and cheese, offering a comforting and flavorful meatless main course perfect for family dinners or entertaining guests.

Preparation time
30 min
Cooking time
45 min
Total time
1 hr 15 min
Servings
8
Course
Main
Complexity
Medium
Units:
Scale:

Ingredients

  • 12 pcs lasagna noodles(no-boil or regular, cooked al dente)
  • 2 cup ricotta cheese(whole milk)
  • 10oz spinach(frozen, thawed and squeezed dry, or fresh)
  • 4 cup marinara sauce(store-bought or homemade)
  • 3 cup mozzarella cheese(shredded)
  • 1/2 cup parmesan cheese(grated)
  • 1 pc egg(large)
  • 2 pcs garlic(cloves, minced)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp fresh parsley(chopped)

Instructions

Preparation

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. If using fresh spinach, sauté until wilted, then cool and squeeze out excess water. If using frozen, thaw and thoroughly squeeze out all excess water.
  3. In a large bowl, combine ricotta cheese, spinach, egg, minced garlic, parmesan cheese, chopped parsley, salt, and black pepper. Mix well until all ingredients are evenly distributed.

Assembly

  1. Spread about 1 cup of marinara sauce on the bottom of the prepared baking dish.
  2. Arrange a single layer of lasagna noodles over the sauce, breaking them if necessary to fit.
  3. Evenly spread half of the ricotta-spinach mixture over the noodles. Top with about 1 cup of shredded mozzarella cheese.
  4. Spoon another cup of marinara sauce over the mozzarella.
  5. Repeat with another layer of noodles, the remaining ricotta-spinach mixture, 1 cup of mozzarella, and another cup of marinara sauce.
  6. Place a final layer of noodles, the remaining marinara sauce, and the last cup of mozzarella cheese on top.

Baking

  1. Cover the baking dish tightly with aluminum foil.
  2. Bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and lightly golden brown.
  3. Let the lasagna rest for 10-15 minutes before slicing and serving. This helps the layers set and prevents it from falling apart.

Nutrition

Servings
8
Serving size (imperial)
8.8 oz
NutrientPer servingPer 100 gTotal (8 servings)
Calories450 kcal180 kcal3,600 kcal
Protein25 g10 g200 g
Fat22 g8.8 g176 g
Carbs40 g16 g320 g

Tips

  • Ensure spinach is very dry to prevent a watery lasagna.
  • If the top is browning too quickly, loosely tent with foil to prevent burning while the inside cooks
  • Allowing the lasagna to rest is crucial for neat slices; patience pays off for perfect presentation.

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