Homemade Vegetarian Lasagna with Spinach Ricotta

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5 from 72 votes

Homemade Vegetarian Lasagna with Spinach Ricotta combines layers of tender lasagna noodles, spinach sautéed with shallots and garlic, and a creamy ricotta mixture seasoned with Parmesan, mozzarella, nutmeg, and egg. The recipe offers an option to use fresh homemade pasta or no-boil noodles, baked until bubbly and golden. The ricotta filling provides a mild, creamy texture balanced by savory tomato sauce and spinach, making it a satisfying vegetarian main dish.

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

Servings: 6 servings

Calories: 311 kcal

Course: Dinner

Cuisine: Italian

Ingredients

Pasta Options:

9 ounces lasagna noodles no-boil
1 batch fresh pasta dough

Filling & Assembly

½ Tablespoon butter or olive oil, unsalted
2-3 Tablespoons shallot finely chopped (1 medium bulb)
4 cloves garlic minced
Pinch red pepper flakes
8 ounces spinach roughly chopped, fresh leaves
15 ounces ricotta cheese whole milk
¾ cup Parmesan Cheese divided, shredded
1 ½ cups mozzarella cheese divided, shredded
½ teaspoon salt fine sea salt
black pepper to taste, freshly ground
Pinch ground nutmeg
1 egg slightly beaten
2 ¼ cups tomato sauce or jarred marinara; more as desired

Instructions

Cup of Yum

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.

Notes

When using frozen spinach, thaw completely and squeeze out all moisture to avoid excess water in the filling.
If making homemade pasta, allow additional preparation and resting time before assembly.
You can assemble four layers of pasta for a more layered lasagna.
The lasagna can be prepared ahead and refrigerated for up to one day. Allow it to come to room temperature before baking to prevent the dish from cracking.
Consider using gluten-free no-boil lasagna noodles if needed.
To maintain vegetarian status, look for cheese specifically labeled vegetarian.

Nutrition Information

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%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 311

% 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.