Easy Vegetarian Spinach Lasagna

Easy Vegetarian Spinach Lasagna


"It's easy, it's cheesy, and it's vegetarian!"


1 h 30 m servings 305 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 305 kcal
  • 15%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 36.8g
  • 12%
  • Protein:
  • 18.3 g
  • 37%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 443 mg
  • 18%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Spray a 1 1/2-quart casserole dish with cooking spray.
  2. Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain.
  3. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add spinach, cover, and steam until tender, 2 to 6 minutes. Drain spinach.
  4. Mix spinach, ricotta cheese, 1/2 cup mozzarella cheese, egg, nutmeg, basil, salt, and black pepper in a bowl until thoroughly combined.
  5. Spread 1/4 cup pasta sauce on the bottom of the prepared casserole dish; top with 3 lasagna noodles, 1/2 of the ricotta mixture, and 1/4 cup pasta sauce. Repeat layers of 3 more noodles, 1/2 cup ricotta mixture, and 1/4 cup pasta sauce. End with remaining 3 lasagna noodles and 1/4 cup pasta sauce. Sprinkle 1/2 cup mozzarella cheese and Parmesan cheese on top. Cover casserole with aluminum foil.
  6. Bake in the preheated oven for 25 minutes. Uncover casserole and continue baking until lasagna is bubbling and lightly browned, about 25 more minutes. Let lasagna stand 5 minutes before serving.
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  1. 50 Ratings


Made this for Recipe Group 12/7/12. I used a 9x9 dish and thought using 6 noodles would help since others said it was a little shy on sauce and/or ricotta. After boiling the noodles (whole wheat...

Loved this recipe. It was very easy to make.

Very good. The nutmeg went great with the dish. I never really care for it but for this dish I put in 2 dashes.

Read reviews and doubled the ricotta, sauce, egg and mozzarella. Used no-bake noodles and 2 (10oz) boxes of frozen chopped spinach; which I zapped in the micro 4 to 5 minutes (to save time and u...

This is one of my kids favorites for taste and mine for simplicity. I keep 9 noodles but use use almost 2 jars or 1 family size jar of sauce (which I season up a bit to my taste). Plus I use 15 ...

Recipe Group Selection: 01, December 2012 ~ I made a half batch of this lasagna as my husband is not a fan of spinach. As I was putting it together I did need quite a bit more spaghetti sauce....

This lasagne was very good, I made 5 individual portions instead of one large one. We are just 2 adults & 1 child so this way I used 3 and put 2 in the freezer for another day. I find this way w...

I thought it was great! Delicious & way easier than reg. lasagna! I substituted 1/2ricotta for low fat cottage cheese. 2 jars of sauce. One red one white. No nutmeg because of an allergy...and e...

I Loved the flavors of this lasagna but the two layers weren't enough, I even added extra ricotta and cheese but still ran short.. Also 50 minutes was a bit long, mine was over cooked and I took...