The Best Vegetarian Lasagna
Fresh and flavorful lasagna that will leave you feeling satisfied and craving more. Tasty sugo al pomodoro, creamy cheesy, earthy spinach, and tasty basil lasagna! A mouthful of savory and delicious goodness. This recipe highlights simple fresh ingredients as traditional Italian recipes commonly do. If you ever feel like you’ve ingested a brick bomb after eating a heavy lasagna I promise you won’t feel that way after this recipe. Equal parts indulgent and healthy, this meatless lasagna from will please everyone at the table. Serve it with a green salad on a weeknight, or alongside a platter of my signature polpette (meatballs) recipe for Sunday dinner. One more thing: I won’t tell anyone if you use no-boil noodles or frozen spinach. It’s still delicious either way.
This is a great freezer and make ahead recipe as well. You can freeze the entire pan of pre-baked and assembled lasagna for up to 3 weeks. When ready to use simple bake for an additional 15-20 min (until the center is fully cooked). This is a fresh and healthy meal you can enjoy all year.
Made with Amore,
Saucy sugo al pomodoro, creamy cheesy, earthy spinach, and tasty basil lasagna! A mouthful of savory and delicious goodness. This recipe highlights simple fresh ingredients as traditional Italian recipes commonly do.
- 12 to 16 dried lasagna pasta
- 3 to 4 cups sugo al pomodoro
- 2 tablespoons extra virgin olive oil
- 3 Cups (1 1/2 pounds fresh) spinach, cooked (steamed or sautéed, liquid removed)
- 32 oz (2 LB) cups whole milk ricotta
- 1 egg
- 1 tsp fresh ground nutmeg (optional)
- 1 ½ cups coarsely grated mozzarella cheese (extra for top)
- 2 cups grated Parmegiano (extra for top)
- 6 fresh basil leaves, torn with hands
- Salt and freshly ground black pepper
- Heat the oven to 400 degrees.
- Make a batch of the Sugo al Pomodoro (tomato sauce) and set aside.
- Mix the ricotta, egg, parmigiano, nutmeg (if using) and basil in a large bowl until combined.
- Add the drained spinach to the mixture and mix until well combined
- Bring a large pot of salted water to a boil.
- Cook the noodles (6 at a time for dried pasta) until they are tender but still underdone (they will finish cooking as the lasagna bakes). Set aside in a bowl of cold water until ready to use. This will prevent pasta from sticking.
- Grease a 9X13 rectangular baking dish with the olive oil, add a large dollop of tomato sauce and spread it around the bottom of the pan. Put a layer of pasta (use 4-5 depending on size) in the dish (you may need to cut any excess to make them fit) top with a layer of tomato sauce, one-third of the spinach and ricotta mixture, and one-third of the grated mozzarella (use your fingers to spread it evenly). Season with salt and pepper if desired.
- Repeat the layers three times. For the top, cover with extra cheese.
- The lasagna may be made ahead to this point, wrapped tightly and refrigerated for up to a day or frozen.
- Bake until the lasagna is bubbling and the cheese is melted and lightly browned on top, about 35 minutes. Remove from the oven and let rest a few minutes before serving, or cool completely, cover well, and refrigerate for up to 3 days, or freeze.
This is a great freezer and make ahead recipe as well. You can freeze the entire pan of pre-baked and assembled lasagna for up to 3 weeks. When ready to use simple bake for an additional 15-20 min (until the center is fully cooked).
Keywords: spinach and tasty basil lasagna, spinach lasagna, lasagna, spinach and ricotta lasagna