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lasagna scooped out of a baking dish

No-Fuss Vegetarian Spinach Lasagna

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 52 reviews
  • 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


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!


  • 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.