Vegetarian Spinach Lasagna

This Spinach Lasagna recipe is a simple, delicious and balanced meal! Calling for store-bought staples and simple ingredients, this is the best kind of comfort food... and it can be made in advance for any evening or occasion.

Prep Time 30

Cook Time 45

Total Time 1 15

Servings servings

Calories 343kcal

Ingredients

Spinach Layer

2 tablespoons extra virgin olive oil
5 oz. fresh baby spinach
4 cloves garlic minced

Cheese Layer

1 cup ricotta
1 cup cottage cheese
1 teaspoon dried oregano or 2 teaspoons fresh oregano
½ teaspoon dried basil or 1 teaspoon fresh basil
¼ teaspoon black pepper
⅛ teaspoon red pepper flakes

Lasagna

46 oz. tomato sauce
9 No Boil Lasagne Noodles
1 cup shredded mozzarella cheese

Instructions

Prepare the Sautéed Spinach

Heat the olive oil in a large skillet of medium-high heat. When warm, add the minced garlic.
When the garlic is sizzling, add the spinach.
Cook the spinach until just wilted, then remove from the heat and set aside.

Prepare the Cheese Layer

Measure the ricotta, cottage cheese, oregano, basil, black pepper and red pepper flakes into a food processor.
Process until smooth and combined, then set aside.

Assemble and Bake

Preheat the oven to 400°F. Spray a 9" x 13" baking or casserole dish with nonstick cooking spray.
Spread a spoonful of the tomato sauce onto the bottom of the prepared baking dish.
Place three of the no boil lasagne noodles in a single layer side by side on top of the tomato sauce. Make sure they are spread across the dish.
Take a third of the cheese mixture, and spread it on top of the noodles.
Sprinkle a third of the spinach on top of the cheese mixture.
Add a third of the shredded mozzarella on top of the spinach.
Top with more tomato sauce.
Repeat two more times until you have three layers of lasagna. (This will vary by pan and if yours is larger or smaller than mine shown here. You do not want to overfill the casserole dish, so use your common sense here.)
Sprinkle the rest of the mozzarella cheese on top of the final layer of tomato sauce.
Cover the lasagna with foil, then transfer to the preheated oven.
Bake 30 minutes, then remove the foil.
Turn up the oven to 425°F, and bake for an additional 15 minutes, or until the cheese on top is slightly browned and melted, and the rest of the dish is bubbling.
Remove from the oven, and let cook for 15-20 minutes so that the layers can set. You can let it sit for longer than this, too.
Cut the lasagna into eight equal servings, and enjoy warm!

Notes

How to store: Cover the casserole with foil and store in the refrigerator. You can also transfer to an airtight container. Will keep in the fridge for 2-3 days.

Reheat in the microwave in 30-second bursts until warmed through or in a lower temperature oven.

How to freeze: Ensure your casserole dish is freezer safe. Cover with plastic wrap, then foil, and freeze solid. Defrost in the refrigerator then bake until warmed through.

Nutrition