Best 4 Easy Vegetarian Spinach Lasagna Recipes

Indulge in the culinary delight of vegetarian spinach lasagna, a delectable dish that combines layers of tender lasagna noodles, creamy spinach filling, savory tomato sauce, and a sprinkling of mozzarella and Parmesan cheeses. This delectable vegetarian lasagna caters to various dietary preferences with its meatless ingredients. It offers a protein-packed spinach filling, providing a nutritious and flavorful alternative to traditional meat-based lasagna recipes. Moreover, the vibrant combination of spinach and tomato creates a visually appealing dish that is sure to impress your family and guests.

Check out the recipes below so you can choose the best recipe for yourself!

SPINACH VEGETABLE LASAGNA

Spinach Vegetable Lasagna image

This mildly seasoned lasagna is chock-full of fresh spinach, mushrooms, carrots and onions. Vicki Boman says it even pleases nonvegetarians when she serves it at her home in Ponca City, Oklahoma.

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

3 tablespoons butter
1/2 cup all-purpose flour
2-3/4 cups fat-free milk, divided
1-1/2 cups plus 2 tablespoons grated Parmesan cheese, divided
3 tablespoons Dijon mustard
1/2 teaspoon salt, divided
1/4 teaspoon hot pepper sauce
1/2 pound sliced fresh mushrooms
2 medium onions, chopped
2 cups chopped carrots
4 garlic cloves, minced
1 tablespoon olive oil
1 pound fresh spinach, chopped
9 lasagna noodles, cooked, rinsed and drained

Steps:

In a large saucepan, melt butter. Stir in flour until smooth. Add 2-1/2 cups milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in 1-1/2 cups Parmesan cheese, mustard, 1/4 teaspoon salt and hot pepper sauce; set aside., In a large nonstick skillet, saute the mushrooms, onions, carrots and garlic in oil until tender. Stir in spinach and remaining salt. Cook and stir for 2 minutes or until spinach is wilted; drain. , Remove from the heat; stir in 1-1/2 cups cheese sauce. Combine the remaining cheese sauce and milk. Spread half of the cheese sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Top with three noodles and half the vegetable mixture; repeat. Top with remaining noodles and cheese sauce. Sprinkle with remaining cheese. Bake, uncovered, at 375° for 25-30 minutes or until heated through. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 222 calories, Fat 8g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 496mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 3g fiber), Protein 12g protein. Diabetic Exchanges

VEGETARIAN SPINACH AND MUSHROOM LASAGNA

Vegetarian Spinach and Mushroom Lasagna image

This vegetarian lasagna recipe is made with meaty shiitake and crimini mushrooms, spinach, and ricotta and mozzarella cheeses. It feeds a crowd and will satisfy both vegetarian and meat-eaters!

Provided by Elise Bauer

Categories Dinner Casserole Comfort Food

Time 2h15m

Yield 10

Number Of Ingredients 21

Ingredients

For the sauce:
1 1/2 pound cremini mushrooms, roughly chopped
1/2 pound shiitake mushrooms, roughly chopped
1/4 teaspoon salt
1 generous cup chopped onions
1/4 cup extra virgin olive oil plus more for keeping the noodles from sticking to each other
4 cloves garlic, chopped (about 4 teaspoons)
1 (6-ounce) can tomato paste
2 cups tomato sauce
1 (28-ounce) can crushed tomatoes (such as Muir Glen with basil )
1 cup water
1 tablespoon dried thyme
1/2 teaspoon red pepper flakes
1 tablespoon sugar
For the lasagna:
2 (10-ounce) boxes frozen chopped spinach, thawed and squeezed in clean towel for excess moisture
1 pound lasagna noodles (16 to 20 noodles)
1 (15-or-16-ounce) container of ricotta cheese
1/4 cup chopped fresh basil
1/4 pound pecorino cheese (or Parmesan), grated (about 1 cup)
1 pound shredded mozzarella cheese (about 4 cups)

Steps:

Preheat the oven and prep the pan: Preheat the oven to 350°F. Spread the one cup of reserved tomato sauce over the bottom of a large (preferably 10- x 15-inch) casserole dish. (If your casserole dish is smaller, you may need to add another layer as you go through this step.)
Cover with foil and bake: Pull out a sheet of aluminum foil large enough to cover the casserole dish. Spread a little olive oil over the inside of the piece of foil (the side that will have contact with the lasagna). Place the foil over the casserole dish and crimp the edges. Bake at 350°F for 25 minutes, then remove the foil and bake uncovered for an additional 25 minutes. Take the lasagna out of the oven when done and let it rest 10 minutes before cutting to serve. Once made, the lasagna will last a week in the fridge.

Nutrition Facts : Calories 473 kcal, Carbohydrate 43 g, Cholesterol 55 mg, Fiber 7 g, Protein 30 g, SaturatedFat 10 g, Sodium 1022 mg, Sugar 13 g, Fat 23 g, ServingSize Serves 8-10, UnsaturatedFat 0 g

BEEF AND SPINACH LASAGNA

Beef and Spinach Lasagna image

Using no-cook noodles gives you a jump start on assembling this hearty beef and spinach lasagna. It cuts nicely after standing a few minutes, revealing flavorful layers. -Carolyn Schmeling, Brookfield, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 1h20m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

1 pound lean ground beef (90% lean)
1 medium onion, chopped
2 jars (24 ounces each) spaghetti sauce
4 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cups ricotta cheese
2 cups shredded part-skim mozzarella cheese, divided
9 no-cook lasagna noodles
Minced fresh basil, optional

Steps:

Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; crumble beef drain. Stir in the spaghetti sauce, garlic, basil and oregano. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. In a large bowl, mix together the spinach, ricotta and 1 cup mozzarella cheese., Spread 1-1/2 cups meat sauce into a greased 13x9-in. baking dish. Top with 3 noodles. Spread 1-1/2 cups sauce to edges of noodles. Top with half of the spinach mixture. Repeat layers. Top with the remaining noodles, sauce and 1 cup mozzarella cheese., Cover and bake for 30 minutes. Uncover; bake until bubbly, 10-15 minutes longer. Let stand for 10 minutes before cutting. If desired, top with minced fresh basil.

Nutrition Facts : Calories 281 calories, Fat 11g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 702mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 3g fiber), Protein 20g protein.

SIMPLE SPINACH LASAGNA

Simple Spinach Lasagna image

So yummy! You can also substitute ground turkey or another veggie for the spinach.

Provided by LSPACE

Categories World Cuisine Recipes European Italian

Time 1h40m

Yield 8

Number Of Ingredients 16

Ingredients

1 tablespoon extra virgin olive oil
2 (10 ounce) packages frozen chopped spinach
½ onion, chopped
½ teaspoon dried oregano
½ teaspoon dried basil
2 cloves garlic, crushed
1 (32 ounce) jar spaghetti sauce
1 ½ cups water
2 cups non-fat cottage cheese
1 (8 ounce) package part skim mozzarella cheese, shredded
¼ cup grated Parmesan cheese
½ cup chopped fresh parsley
1 teaspoon salt
⅛ teaspoon black pepper
1 egg
8 ounces lasagna noodles

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a large pot over medium heat saute spinach, onion, oregano, basil and garlic in the olive oil. Pour in spaghetti sauce and water; simmer 20 minutes. In a large bowl mix cottage cheese, mozzarella cheese, Parmesan cheese, parsley, salt, pepper and egg.
Place a small amount of sauce in the bottom of a lasagna pan. Place 4 uncooked noodles on top of sauce and top with layer of sauce. Add 4 more noodles and layer with 1/2 sauce and 1/2 cheese mixture, noodles and repeat until all is layered, finishing with sauce.
Cover with foil and bake in a preheated oven for 55 minutes. Remove foil and bake another 15 minutes. Let sit 10 minutes before serving.

Nutrition Facts : Calories 361.1 calories, Carbohydrate 41.6 g, Cholesterol 48.1 mg, Fat 11.8 g, Fiber 6.2 g, Protein 23.4 g, SaturatedFat 4.8 g, Sodium 1047.6 mg, Sugar 12.7 g

Tips:

Use fresh spinach for the best flavor and texture. If using frozen spinach, thaw it completely and squeeze out any excess moisture before using.
To make the lasagna ahead of time, assemble it and bake it according to the recipe. Then, let it cool completely and store it in the refrigerator for up to 3 days. When you're ready to serve, reheat the lasagna in a 350°F oven for about 30 minutes, or until it's heated through.
If you don't have any ricotta cheese on hand, you can substitute cottage cheese or Greek yogurt.
Feel free to add other vegetables to the lasagna, such as zucchini, mushrooms, or bell peppers.
If you're looking for a heartier lasagna, you can add some cooked ground beef or sausage to the filling.

Conclusion:

This easy vegetarian spinach lasagna is a delicious and satisfying meal that's perfect for any occasion. It's packed with fresh spinach, ricotta cheese, and mozzarella cheese, and it's sure to be a hit with everyone at the table. So next time you're looking for a vegetarian lasagna recipe, give this one a try. You won't be disappointed!