No-Fuss Vegetarian Spinach Lasagna

Looking for a hearty and satisfying vegetarian dish that will please everyone at the dinner table? Try this delicious No Fuss Vegetarian Spinach Lasagna! Layers of tender lasagna noodles, creamy cottage cheese, and savory marinara sauce are balanced with bright, fresh spinach and gooey, melty mozzarella cheese, making for a mouthwatering meal that will quickly become a family favorite!

Many people are intimidated or overwhelmed by a traditional lasagna recipe. Lasagna is one of my favorite dishes but I don’t often make it because it’s such a production! I decided to let go of my perfectionist tendencies and the result was this easy, cheesy, insanely delicious No-Fuss Spinach Lasagna. In case you haven’t noticed, making anything but a traditional lasagna is kinda my thing.

As an experienced home cook who has cooked thousands of dinners for my family, I’m here to tell you that this dish is much easier to make than you might think! With just a few simple ingredients and 10 minutes of prep, you can create a knock-your-socks-off memorable meal.

One of the great things about spinach lasagna is that it’s a crowd-pleaser. This dish is perfect for feeding a big family, a group of hungry friends, and it’s a great meal to bring for someone who just had a baby. The layers of tender noodles, rich sauce, and creamy cheese create a flavor and texture profile that’s hard to resist. You don’t even miss the meat!

And don’t worry, the actual cooking process is a breeze. Simply mix together the cheese filling, layer everything into the dish, and pop it in the oven. The hardest part will be waiting for it to bake! And once it’s done, you can cut it into portions and serve it up with a Caesar Salad!

Watch how easy it is to make:

Some Ingredient Notes

• Full Fat Cottage Cheese – I know it’s not traditional, but nothing about this recipe is. It works and it’s so good.
• Lasagna Noodles – You don’t need to buy no boil noodles! Regular ones work great and you can put them in raw!
• Greens – Feel free to use spinach, rainbow chard, or Kale. You’re in charge.

How to make vegetarian spinach lasagna

Do You Have to Boil Lasagna Noodles Before Baking?

I’ve got good news! You can make lasagna with uncooked noodles! It doesn’t have to say “no boil” noodles on the box! You can use any lasagna you like and I promise it’ll work. It not only cuts your prep time in half but it makes clean up a lot easier too! I’m telling you, it’s a game changer.

Using Ricotta vs Cottage Cheese

In this recipe specifically, you can use them interchangeably! In terms of the taste and texture of using ricotta vs. cottage cheese, I find it’s very similar, and most people won’t notice the difference. I prefer using cottage cheese, but I promise it’s great either way.

No-Fuss Lasagna Variations

• To make the dish more veggie-packed, try adding some thinly sliced mushrooms, roasted red peppers, or caramelized onions to the sauce or cheese filling.
• To make the dish gluten-free, use gluten-free Jovial lasagna noodles.
• For a spicy twist, add some red pepper flakes or diced jalapeños to the sauce or cheese filling.

Storing and freezing

Storing: To store leftover spinach lasagna, let it cool completely to room temperature, then transfer it to an airtight container and refrigerate it for up to 4-5 days. Reheat individual portions in the microwave or oven until heated through.

Freezing: To freeze vegetarian lasagna, assemble it as directed, but do not bake it. Instead, cover the dish with foil and freeze it for up to 3 months. To bake, thaw the lasagna overnight in the fridge, then bake as directed in the recipe. If you’re baking the lasagna straight from the freezer, increase the baking time by 25-30 minutes or until heated through. Note that freezing and thawing may cause the lasagna to become slightly watery, but the flavor and texture should still be delicious.

Food photography by Ashley Cuoco

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