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Vegetarian Lasagna Recipe

Vegetarian Spinach and Ricotta Lasagna

Damla Sengul
Vegetarian lasagna with whole-wheat noodles, sauteed spinach, part-skim ricotta, marinara, and mozzarella. About 375 calories and 21 grams of protein per square.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Italian
Servings 8 servings
Calories 375 kcal

Ingredients
  

For the Lasagna (Serves 8)

  • 9 lasagna noodles whole-wheat or standard, dried or no-boil (about 270 g)
  • 1 tablespoon extra-virgin olive oil 15 ml
  • 1 small yellow onion finely chopped (about 100 g)
  • 3 garlic cloves minced
  • 10 oz fresh baby spinach 285 g; or 10 oz frozen chopped spinach, thawed and squeezed dry
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 Pinch freshly grated nutmeg
  • 15 oz part-skim ricotta cheese 425 g
  • 1 large egg lightly beaten
  • 1/2 cup finely grated Parmesan cheese divided (50 g)
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh basil or 1 teaspoon dried
  • 24 oz jarred marinara sauce low-sodium if available (680 g)
  • 2 cups shredded part-skim mozzarella cheese divided (225 g)

Instructions
 

  • Preheat the oven to 375 F (190 C). Lightly oil a 9-by-13-inch baking dish.
  • If using regular lasagna noodles, bring a large pot of salted water to a boil, cook the noodles 2 minutes less than the package direction (they will finish in the oven), drain, and lay flat on an oiled sheet pan to prevent sticking. Skip this step for no-boil noodles.
  • Heat the olive oil in a large skillet over medium heat. Add the onion and cook 4 minutes until soft. Add the garlic and cook 30 seconds until fragrant.
  • Add the spinach in batches, tossing until each addition wilts. Cook 2 more minutes to drive off moisture, then transfer to a fine-mesh strainer and press hard with a spatula to remove excess water. Season with salt, pepper, and nutmeg. Set aside to cool for 5 minutes.
  • In a medium bowl, stir together the ricotta, egg, 1/4 cup of the Parmesan, parsley, basil, and the cooled spinach mixture. Taste and add a pinch more salt if needed.
  • Spread 3/4 cup of marinara across the bottom of the baking dish. Arrange 3 lasagna noodles on top in a single layer.
  • Spread half the ricotta-spinach mixture over the noodles. Top with 3/4 cup marinara and 2/3 cup mozzarella. Add a second layer of 3 noodles.
  • Spread the remaining ricotta-spinach mixture, then another 3/4 cup marinara and 2/3 cup mozzarella. Top with the final 3 noodles.
  • Pour the remaining marinara over the top layer, spreading to cover the noodles completely. Finish with the last 2/3 cup mozzarella and the remaining 1/4 cup Parmesan.
  • Cover tightly with foil (spray the underside first so cheese does not stick) and bake for 30 minutes. Remove the foil and bake another 15 to 20 minutes, until the top is bubbly and deeply golden.
  • Let the lasagna rest at least 15 minutes before slicing. This resting step is critical for clean squares. Cut into 8 pieces.

Nutrition

Serving: 1square (1/8 of pan)Calories: 375kcalCarbohydrates: 38gProtein: 21gFat: 14gSaturated Fat: 7gSodium: 720mgFiber: 6g
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