Get the Recipe Homemade Vegetarian Lasagna with Spinach Ricotta
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5.0
72 reviews
Excellent
Get the Recipe Homemade Vegetarian Lasagna with Spinach Ricotta
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The ultimate comfort food for dinner is Vegetarian Lasagna with Spinach and Ricotta. Use storebought no-boil noodles or fresh pasta sheets for this recipe. Either way, you'll have a hearty, filling meatless lasagna the whole family will love!
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Ingredients
Pasta Options:
- 9 ounces no-boil lasagna noodles
- 1 batch fresh pasta dough
Filling & Assembly
- ½ Tablespoon unsalted butter or olive oil
- 2-3 Tablespoons shallot finely chopped (1 medium bulb)
- 4 cloves garlic minced
- Pinch red pepper flakes
- 8 ounces Fresh Spinach Leaves roughly chopped
- 15 ounces whole milk ricotta cheese
- ¾ cup shredded parmesan cheese* divided
- 1 ½ cups shredded Mozzarella cheese divided
- ½ teaspoon fine sea salt
- freshly ground black pepper to taste
- Pinch ground nutmeg
- 1 egg slightly beaten
- 2 ¼ cups tomato sauce or jarred marinara; more as desired
Instructions
- Optional: Homemade Pasta: If using homemade pasta, roll out pasta sheets on the thinnest, or second to thinnest, setting, cutting them to fit the size of your pan. Bring a large stockpot full of salted water to a boil; par-cook the noodles for approximately 30 seconds, until they float. Transfer directly to an ice bath, remove, then set them to dry on a tea towel or paper towels. Let them rest until ready to assemble the lasagna. If using refrigerated pasta sheets or no-boil (oven-ready) dried lasagna noodles, use as directed - generally there is no need to prep them!
- Preheat oven to 375°F. Grease an 8x8 or 9x9 baking dish (glass or ceramic) with softened butter or cooking spray. Set aside.
- Spinach Mixture: In a large skillet, melt butter over medium-high heat. Add chopped shallot and let cook for 2-3 minutes. Add garlic and continue to cook for 1-2 minutes. Season with red pepper flakes, salt, and pepper to taste. Add chopped spinach to skillet, stir to coat, and remove from heat as spinach wilts. Transfer to a fine-mesh strainer and press to release all liquid from the spinach. Set aside to drain and cool.
- Ricotta Filling: Meanwhile, in a medium bowl stir together ricotta, ½ cup parmesan cheese, ¾ cup mozzarella cheese, fine sea salt, black pepper, nutmeg. Taste test to check for salt and spice levels, then stir in the egg. Once the spinach has drained and cooled, stir it into the ricotta mixture.
- Assembly: Spread ¼ cup of tomato sauce across the bottom of the prepared baking dish. Place the first layer of lasagna sheets on the sauce and top with approximately ⅓ of the ricotta mixture (for a three-layer lasagna). Then sprinkle on an additional ¼ cup shredded mozzarella and ½ cup tomato sauce.
- Continue with two more full layers: pasta, ricotta, mozzarella, and sauce. Once the three layers of ricotta are set, top with a final layer of pasta and tomato sauce. Sprinkle the remaining mozzarella cheese (~1/3 cup) and remaining parmesan (~1/4 cup) on top.
- Bake: Cover the pan with foil and bake for 25 minutes. Remove foil and continue baking for 20-30 additional minutes, until golden brown and bubbly around the edges. Let sit for 10-15 minutes, then cut slices and serve. Garnish with additional parmesan cheese and fresh basil as desired.
Equipments used:
Notes
- Frozen spinach: if using frozen spinach, thaw and squeeze out all excess moisture (use a lot of paper towels to help!) before adding to the shallot mixture.
- Prep Time: if making homemade pasta, expect an additional 15 minutes of prep time, plus 30 minutes of rest time for the dough.
- Layers: feel free to do four layers for more pasta-forward lasagna.
- Make Ahead: Cover the assembled lasagna and store it in the fridge for up to a day. When you're ready to bake, allow the pan to come to room temperature while the oven preheats (you don't want to shock the cold pan, or it will break). Then, bake as directed. It may take a little longer if the center of the lasagna is still cold.
- Gluten-Free: Republic makes gluten-free refrigerated pasta, available in grocery stores! Barilla also makes an oven-ready, no-boil lasagna sheet gluten-free.
- *Look for cheese specifically labeled vegetarian, if needed.
Nutrition Information
Show Details
Calories
311kcal
(16%)
Carbohydrates
11g
(4%)
Protein
22g
(44%)
Fat
21g
(32%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
97mg
(32%)
Sodium
1152mg
(48%)
Potassium
652mg
(19%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
4614IU
(92%)
Vitamin C
18mg
(20%)
Calcium
495mg
(50%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Calories | 311kcal | 16% |
| Carbohydrates | 11g | 4% |
| Protein | 22g | 44% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 97mg | 32% |
| Sodium | 1152mg | 48% |
| Potassium | 652mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 4614IU | 92% |
| Vitamin C | 18mg | 20% |
| Calcium | 495mg | 50% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
72 reviews
Excellent
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