clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
lasagna scooped out of a baking dish

No-Fuss Vegetarian Spinach Lasagna

  • Author: Laney Schwartz
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 4-6 1x
  • Category: Dinner
  • Method: Oven baked
  • Cuisine: Italian


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!


  • 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)
  • 34 cups chopped fresh spinach, rainbow chard or kale
  • 2 cups shredded mozzarella cheese


  1. Preheat the oven to 375 degrees. In a medium bowl mix together the cottage cheese, parmesan, lemon juice, salt, pepper, garlic powder and oregano until combined. 
  2. 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 big handfuls of chopped spinach, 1 cup of mozzarella, then repeat layers finishing with mozzarella cheese on top. 
  3. Cover with foil tightly and bake for 50-55 minutes. Remove foil and bake for an additional 10 minutes until the cheese is bubbly. Let sit for 10 minutes before serving.