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Spinach Lasagna

This Spinach Lasagna is easy to make and rich in flavor. Creamy, satisfying and truly the most delicious way to use a bag of spinach. Even eaters that won’t touch spinach will happily eat a plate. A winning combination that the whole family will enjoy and you wouldn’t believe it is vegan.

A full casserole dish with the oven baked Spinach Lasagna.

Typically a lasagna is made with white sauce, but friends I can tell you I have just the thing for you. This recipe uses something different which is totally delicious and even easier to make.

Spinach is layered between a ricotta mixture and marinara so there is no need to make a white sauce which will save you a good amount of time.

I can tell you spinach can be so delicious. Just check out the Spinach Dip, my Florentine Sauce, or my Creamy Spinach Artichoke Dip

Ingredients for the Spinach Lasagna assembled on a wooden board.

Diced onions, garlic, and fresh spinach are sauteed in a large saucepan.

Why this is the best Spinach Lasagna

This Spinach Lasagna is so easy to make without making any white sauce so it is a real shortcut method.

The texture is so creamy, rich, cheesy and you will be proud of the result.

I’ll share step by step pictures which show you each step.
Showing the start of the preparation of the vegan cheese filling in a large grey bowl.

Mixing in spices, vegan parm and mozzarella into the cottage cheese.

What you need for this Spinach Lasagna recipe

  • Lasagna noodles, cooked
  • Olive oil
  • Spinach
  • Garlic
  • Onions
  • Marinara

 

  • Vegan cottage cheese, ricotta, mozzarella, and parmesan
  • Nutmeg
  • Italian herbs

Showing the mixing of the vegan cheeses for the filling.

How to make Spinach Lasagna

Preheat oven to 425°F and set a 8×11 inch casserole aside.

Heat olive oil in a pan or casserole. When hot add diced onions and garlic and fry them for around 2 minutes. Add fresh spinach and season with a pinch of salt and pepper. Cook for 2 minutes or until the spinach has reduced, then set aside.

In a large bowl, mix vegan ricotta with vegan cottage cheese, 3/4 of the vegan parmesan, and half of the vegan mozzarella. Add nutmeg and season with a pinch of pepper.

The marinara is mixed with Italian herbs and used as the bottom layer of a casserole dish.

Lasagna noodles are placed on the marinara sauce in the casserole dish, followed by the cottage cheese mix.

Mix marinara with Italian herbs and you are ready for assembling the lasagna:

On the bottom of your casserole, start with a layer of marinara, followed by lasagna noodles, the ricotta mixture, and finally spinach. Repeat until everything is used. The last layer should be marinara, then sprinkle the rest of the vegan mozzarella and remaining 1/4 cup parmesan on top.

Bake for around 25 minutes.

Leftovers can be stored in the fridge for 5 days.

Adding sauteed spinach and onion mixture on the cheese layer. Repeat 3 times and finally top with more vegan cheeses.

Freezing instructions

You can freeze my Spinach Lasagna before baking: this way you will have an amazing texture, prevent from getting soggy. If you have already baked your lasagna, you can still freeze it: to do so, let it cool completely after baking, otherwise the texture won’t be the same as it can get really mushy. So always let cool completely to prevent freezer burn.

Now wrap it up tightly with plastic wrap and foil. Because this way you keep air from reaching your lasagna, which keeps the texture perfect.

Also use individual freezer bags to plan ahead for meal prep. Using wrap and foil as written above, the Spinach Lasagna will last in the freezer for around 3 months.

View on the casserole dish with the Spinach Lasagna after baking.

Tips and tricks for this vegetarian spinach lasagna

Note I use lasagna noodles that I cooked before, because we don’t have a white sauce. So this step is important to cook your lasagna properly.

For more variation you can add:

  • Mushrooms
  • Bell peppers
  • Peas
  • Corn
  • Carrots
  • Broccoli

Closeup on the cheese crust of the Spinach Lasagna.

Other pasta recipes to try:

Collage of two pictures of the Spinach Lasagna with recipe title text.

If you give this Spinach Lasagna a try, tag me Instagram or Facebook.

Show me all your remakes.

Cheers, Florian.

View on the casserole dish with the Spinach Lasagna after baking.

Spinach Lasagna

Yield: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

This Spinach Lasagna is easy to make and rich in flavor. Creamy, satisfying and truly the most delicious way to use a bag of spinach. Even eaters that won't touch spinach will happily eat a plate. A winning combination that the whole family will enjoy and you wouldn't believe it is vegan.

Ingredients

  • 9 lasagna noodles, cooked (use gf, if needed)
  • 1 lb vegan cottage cheese
  • 8 oz vegan ricotta
  • 1 tsp nutmeg
  • 2 Tbsp Italian herbs
  • 1 cup vegan parmesan
  • 5 oz vegan mozzarella, shredded
  • 24 oz jar marinara
  • 4 cloves garlic, pressed
  • 3 Tbsp olive oil
  • 14 oz spinach, fresh
  • salt, pepper to taste

Instructions

  1. Preheat oven to 425°F and set a 8x11 inch casserole aside.
  2. Heat olive oil in a pan or casserole. When hot add diced onions and garlic and fry them for around 2 minutes. Add fresh spinach and season with a pinch of salt and pepper. Cook for 2 minutes or until the spinach has reduced, then set aside.
  3. In a large bowl, mix vegan ricotta with vegan cottage cheese, 3/4 of the vegan parmesan, and half of the vegan mozzarella. Add nutmeg and season with a pinch of pepper.
  4. Mix marinara with Italian herbs and you are ready for assembling the lasagna:
  5. On the bottom of your casserole, start with a layer of marinara, followed by lasagna noodles, the ricotta mixture, and finally spinach. Repeat until everything is used. The last layer should be marinara, then sprinkle the rest of the vegan mozzarella and remaining 1/4 cup parmesan on top.
  6. Bake for around 25 minutes.
Nutrition Information:
Yield: 4 Serving Size: 2 cups
Amount Per Serving: Calories: 400Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 798mgCarbohydrates: 37gFiber: 3gSugar: 4gProtein: 21g
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