No-Fuss Vegetarian Spinach Lasagna

Looking for a hearty and satisfying vegetarian dish that will please everyone at the dinner table? Try this delicious No Fuss Vegetarian Spinach Lasagna! Layers of tender lasagna noodles, creamy cottage cheese, and savory marinara sauce are balanced with bright, fresh spinach and gooey, melty mozzarella cheese, making for a mouthwatering meal that will quickly become a family favorite!

Many 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.

As an experienced home chef who has cooked many dinners for my family, I’m here to tell you that this dish is much easier to make than you might think! With just a few simple ingredients and a bit of prep work, you can create a delicious and satisfying meal.

One of the great things about spinach lasagna is that it’s a crowd-pleaser. This dish is perfect for feeding a big family, a group of hungry friends, and it’s a great meal to bring for someone who just had a baby. The layers of tender noodles, rich sauce, and creamy cheese create a flavor and texture profile that’s hard to resist. You won’t even miss the meat!

And don’t worry, the actual cooking process is a breeze. Simply mix together the cheese filling, layer everything into the dish, and pop it in the oven. The hardest part will be waiting for it to bake! And once it’s done, you can cut it into portions and serve it up with a Caesar Salad!

Watch how easy it is to make:

Why this recipe is great

• This vegetarian spinach lasagna is the ultimate comfort food – each forkful of tender pasta, creamy cheese, and hearty spinach will leave you feeling warm, cozy, and completely satisfied.
• This lasagna recipe is perfect for busy weeknights or lazy weekends when you want to whip up something delicious without spending hours in the kitchen.
• It’s highly customizable – you can swap out the spinach for other vegetables like zucchini or eggplant or experiment with different types of cheese to create your own unique twist on this classic dish.

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

Ingredients for lasagna

• Full Fat Cottage Cheese or Ricotta – Provides a creamy and rich texture to the lasagna filling.
• Grated Parmesan Cheese – Adds a salty and nutty flavor to the cheese filling. It also helps to bind the filling together.
• Lemon Juice – Adds a tart and refreshing flavor to the cheese filling. It also helps to balance out the richness of the cheese and sauce.
• Seasonings – Salt, pepper, garlic powder, and oregano – these seasonings help to enhance the flavors of the lasagna and provide a well-rounded and balanced taste.
• Marinara Sauce – Acts as the base for the lasagna and provides a rich and savory tomato flavor. It’s also a great time-saver since you don’t have to make the sauce from scratch. I love using Rao’s sauce.
• Lasagna Noodles – Provides the structure and base for the dish. The noodles are layered with the cheese filling and sauce, creating a hearty and satisfying meal. My favorite brand is Jovial.
• Greens – Spinach, Rainbow Chard, or Kale.
• Shredded Mozzarella Cheese – provides the signature gooey and melty cheese topping for the lasagna. It also helps to bind the layers together and create a cohesive dish.

How to make vegetarian spinach lasagna

Prepare for baking: Preheat the oven to 375 degrees. Get out a large baking dish and set it aside.

Assemble the lasagna filling: In a medium bowl, mix together the cottage cheese, parmesan, lemon juice, salt, pepper, garlic powder, and oregano until combined. 

Layer the noodles, sauce, and filling: In a large baking dish, spread about half of the sauce on the bottom of the dish. Add one layer of uncooked lasagna noodles, followed by half of the cottage cheese mixture, a couple of big handfuls of chopped spinach, and 1 cup of mozzarella, then repeat layers finishing with mozzarella cheese on top. 

Cover, bake, and serve: Cover with foil tightly and bake for 50-55 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly. Let sit for 10 minutes before serving.

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.

Using Ricotta vs Cottage Cheese

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.

No-Fuss Lasagna Variations

• To make the dish more veggie-packed, try adding some thinly sliced mushrooms, roasted red peppers, or caramelized onions to the sauce or cheese filling. This will add extra flavor and nutrition to the dish.
• To make the dish gluten-free, use gluten-free Jovial lasagna noodles.
• For a spicy twist, add some red pepper flakes or diced jalapeños to the sauce or cheese filling. This will give the lasagna a nice kick of heat and add some extra depth of flavor.

Recipe Tips

• Make sure to tightly cover the lasagna with foil during the first part of the baking process to ensure that the noodles cook evenly and the cheese filling stays moist and creamy.
• For best results, use a high-quality marinara sauce with rich tomato flavor and minimal added sugar. Rao’s is a great option, but you can also experiment with other brands or make your own sauce from scratch.
• Don’t be afraid to experiment with different types of greens in this recipe – rainbow chard, kale, or even arugula would all work well in place of spinach.

Storing and freezing

Storing: To store leftover spinach lasagna, let it cool completely to room temperature, then transfer it to an airtight container and refrigerate it for up to 4-5 days. Reheat individual portions in the microwave or oven until heated through.

Freezing: To freeze vegetarian lasagna, assemble it as directed, but do not bake it. Instead, cover the dish with foil and freeze it for up to 3 months. To bake, thaw the lasagna overnight in the fridge, then bake as directed in the recipe. If you’re baking the lasagna straight from the freezer, increase the baking time by 25-30 minutes or until heated through. Note that freezing and thawing may cause the lasagna to become slightly watery, but the flavor and texture should still be delicious.

Food photography by Ashley Cuoco

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