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.

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. 

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.

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

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.

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.

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.

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

Other pasta recipes to try:

• Pasta Al Forno
• Lemon Pasta
• Creamy Mushroom Pasta
• Million Dollar Spaghetti
• Italian Pasta Salad

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

Show me all your remakes.

Cheers, Florian.