No-Fuss Vegetarian Spinach Lasagna

Name: No-Fuss Vegetarian Spinach Lasagna
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Italian
Ingredients: 1 pound full fat cottage cheese (can also use ricotta); ¼ cup grated parmesan cheese; Juice from half a lemon; ¼ teaspoon salt; ¼ teaspoon pepper; ½ teaspoon garlic powder; ½ teaspoon dried oregano; 1 (24 oz) jar of your favorite marinara sauce (I use Rao’s); 1 (9oz) box lasagna noodles (I used Jovial); 3-4 cups chopped fresh spinach, rainbow chard or kale; 2 cups shredded mozzarella cheese

Feb 17, 2021 / by Laney Schwartz / 87 Comments(updated Feb 16, 2023)

★★★★★ from 39 reviews

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This is the easiest vegetarian lasagna recipe you’ll ever make! It’s a No-Fuss Spinach Lasagna full of cheese, spinach, and delicious tomato flavor. Making homemade lasagna doesn’t need to be SUCH a production. Let’s do this!

close up of spatula pulling a piece of lasagna out of a baking dish

I found out recently that a lot of people are intimidated or overwhelmed by a traditional lasagna recipe. Lasagna is one of my favorite Italian dishes but I don’t often make it because it’s such a production!

I decided to let go of my perfectionist tendencies and the result was this easy, cheesy, insanely delicious No-Fuss Spinach Lasagna. Is it a traditional, Italian grandmother’s kitchen lasagna? Nope! But it is a creamy, dreamy meatless lasagna recipe that we’ve been making and loving every week.

Watch how easy it is to make:

I’ve got tons of simple dinner recipes on the site, but this is one of my top three. Not far behind is my husbands favorite Mexican Lasagna Recipe that I make for him every year on his birthday.

Ingredients for lasagna

ingredients in a bowls like tomato sauce, cottage cheese, lasagna noodles, spices, spinach

The ingredients are really simple and can be adjusted easily.

Cottage cheese (can also use ricotta)
Parmesan cheese
Lemon
Spices – salt, pepper, garlic powder, oregano
Marinara sauce (I use Rao’s)
Lasagna noodles (I used Jovial)
Fresh spinach, rainbow chard or kale
Mozzarella cheese

Step-by-Step Instructions

bowl of cottage cheese, parmesan and spices — Add cottage cheese, spices, parmesan and lemon juice to a bowl

bowl of cottage cheese — Mix until well combined

lasagna noodles layered in a baking dish over red sauce — Layer the sauce and lasagna noodles in a baking dish

lasagna noodles layered in a baking dish over red sauce with cottage cheese on top — Add a layer of the cottage cheese mixture

chopped spinach layered in a baking dish for lasagna — Add a layer of chopped spinach

unbaked lasagna in a baking dish — Top with shredded cheese

Do You Have to Boil Lasagna Noodles Before Baking?

I’ve got good news! You can make lasagna with uncooked noodles! It doesn’t have to say “no boil” noodles on the box! You can use any lasagna you like and I promise it’ll work. It not only cuts your prep time in half but it makes clean up a lot easier too! I’m telling you, it’s a game changer.

No-Fuss Lasagna Variations

I love an easy vegetable lasagna that you can make your own! Follow these steps exactly and you’ll have a really yummy dish…but make it with your faves for something really special!

I used Jovial gluten-free lasagna noodles. I love them! You can use any no-boil or even regular pasta noodles.
My favorite pasta sauce is Rao’s. I’ve always got a jar in the pantry! Grab (or make!) your own favorite marinara sauce.
Let’s talk veggies. This no-fuss lasagna recipe is bomb with spinach, kale, or chard. Love getting those greens in! You could also use leftover roasted vegetables, zucchini or yellow squash, eggplant, carrots, broccoli…get in there and have some fun!
I use cottage cheese instead of ricotta for some added protein. You can use ricotta if that’s your fave!

The Home Cook’s Guide to Salt

Learn about the basics of salt, plus the best salt for cooking (hint: it’s Kosher salt!) with this easy-to-understand guide to salt for home cooks.

overhead shot of cooked lasagna in a white dish with a spatula

Ricotta vs. Cottage Cheese

Ricotta cheese was created in Italy to use up the whey when a cheesemaker separates milk or cream into curds and whey for other cheeses. It’s a soft white, spreadable cheese that’s slightly sweet.

Cottage cheese is made from the curds of milk. It’s lumpier and wetter than ricotta.

In this recipe specifically, you can use them interchangeably!

In terms of the taste and texture of using ricotta vs. cottage cheese. I find it’s very similar and most people won’t notice the difference. I prefer using cottage cheese but I promise it’s great either way.

If you end up loving this recipe, I promise you’ll also love my 20-Minute Instant Pot Pasta or this Vegetarian Mushroom Lasagna. Similar to this, you’ll make them again and again.

Food photography by Ashley Cuoco