Spread the love

Vegetable Lasagna with Spinach and Ricotta – Comfort Recipes for Dinner

Alright, picture this: the smell of bubbling cheese and roasted veggies wafting through the house on a chilly evening. That’s the kind of cozy magic this vegetable lasagna brings to the table! It’s like wrapping yourself up in a warm blanket, but in dinner form. Layers of tender spinach, creamy ricotta, and rich tomato sauce come together in a way that just hugs your taste buds. Trust me, once you dive into this dish, you’ll forget all about takeout. Plus, it’s a perfect way to sneak in some greens without feeling like you’re eating a salad. Let me walk you through how to make this satisfying, veggie-packed comfort food that’s bound to become your go-to for dinner.

Quick Facts

Yield: Serves 6
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes

Ingredients

For the Main Dish:

9 lasagna noodles (no-boil works great too)
3 cups fresh spinach (loosely packed)
15 ounces ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cups mushrooms, sliced
1 medium zucchini, diced
1 cup diced bell peppers (red or yellow for color)
3 cups marinara sauce (store-bought or homemade)
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes (optional)
Salt and freshly ground black pepper, to taste

For the Sauce / Garnish:

Fresh basil leaves for garnish (optional)
Extra Parmesan for sprinkling

How I Make It

Step 1:

Preheat your oven to 375°F. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, then toss in the mushrooms, zucchini, and bell peppers. Cook until veggies are tender and just starting to brown, about 7-8 minutes. Sprinkle with oregano, salt, pepper, and if you like a tiny kick, add the red pepper flakes. Remove from heat and stir in the fresh spinach until just wilted. Set aside.

Step 2:

If using regular lasagna noodles, cook according to package instructions until al dente, then drain and lay them flat so they don’t stick. If using no-boil noodles, you can skip this step.

Step 3:

In a mixing bowl, combine the ricotta cheese with a pinch of salt and pepper. You can also add a little Parmesan here for extra flavor. This will be your creamy layer.

Step 4:

Now, it’s time to assemble! Spread a thin layer of marinara sauce at the bottom of a 9×13 inch baking dish. Lay down 3 noodles side by side. Spread half the ricotta mixture over the noodles, then spoon half the veggie mixture on top. Sprinkle with 2/3 cup mozzarella, then cover with 1 cup marinara.

Step 5:

Repeat the layers: noodles, remaining ricotta, remaining veggies, mozzarella, and sauce. Finish with a final layer of noodles topped with the remaining mozzarella and Parmesan cheese. This cheesy crust seals in all the goodness.

Step 6:

Cover the baking dish with foil (spray foil lightly with cooking spray to prevent sticking) and bake for 25 minutes. Then, remove the foil and bake another 15-20 minutes until the top is bubbly and golden. Let it rest for 10 minutes before slicing to make serving easier.

Variations & Tips

Swap mushrooms for eggplant or roasted butternut squash for a different flavor.
Mix fresh herbs such as thyme or rosemary into the ricotta for a fragrant twist.
Add a layer of thinly sliced roasted eggplant for extra texture.
Use cottage cheese instead of ricotta for a lighter version.
If you like a little heat, mix some chopped jalapeños into the veggies.
Feel free to throw in some cooked lentils or chickpeas for added protein.

How I Like to Serve It

This veggie lasagna is perfect alongside a crisp green salad with a zesty vinaigrette to balance all that creamy richness. On chilly nights, I love pairing it with a warm, crusty loaf of bread to sop up the leftover sauce. For a cozy family dinner, it’s a guaranteed crowd-pleaser that feels both wholesome and indulgent.

Notes

Store leftovers covered in the fridge for up to 4 days; reheat in the oven for the best texture.
You can freeze individual portions wrapped tightly; thaw overnight in the fridge before reheating.

Closing: This vegetable lasagna always hits the spot because it’s packed with flavor, layers of comforting textures, and a little bit of cheesy magic that brings everyone to the table.