Vegetarian Lasagna with Ricotta
I still remember the first time I baked this ricotta-and-spinach lasagna: the house smelled like a small pizzeria, and everyone at the table fought for the corner pieces. It’s a simple, comforting vegetarian lasagna built on a bright tomato sauce, lemony ricotta, and plenty of spinach — the kind of dish that works for weeknight dinners, potlucks, and relaxed Sunday meals. If you need a gluten-free option, this recipe adapts easily with gluten-free noodles or no-boil sheets; see my notes and a good gluten-free reference here.
What makes this recipe special
This lasagna stands out for balancing fresh herbs and bright lemon zest with classic cheesy richness. Ricotta keeps the filling light and creamy, while thyme and nutmeg give a subtle savory lift. It’s a good middle ground: more interesting than plain tomato-and-cheese lasagna, but still family-friendly and forgiving for home cooks.
"Velvety ricotta, lively tomato sauce, and perfectly wilted spinach — a lasagna that somehow tastes both cozy and fresh." — Home cook review
Why try it:
- Great for feeding a crowd or making ahead for the week.
- Easy to adapt for gluten-free diets or to add a meat layer if you like.
- Uses pantry staples (canned tomatoes, dried herbs) plus a few fresh touches (lemon zest, thyme).
Step-by-step overview
This is the short roadmap so you know what’s coming:
- Boil noodles until just shy of al dente and oil them to prevent sticking.
- Make a simple garlic-tomato sauce and thicken slightly with cornstarch.
- Wilt and drain the spinach so it’s not watery in the lasagna.
- Mix ricotta with herbs, lemon zest, nutmeg, and cheeses.
- Layer sauce, noodles, ricotta mixture, and spinach in a 9×13 pan, top with cheese.
- Bake covered, then uncovered briefly to brown. Rest before slicing.
Gather these items
Key ingredients (serves about 8):
- 4 large garlic cloves
- 2 tablespoons unsalted butter
- 1 (28-ounce) can crushed tomatoes (fire-roasted if possible)
- 1 (15-ounce) can tomato sauce (fire-roasted if possible)
- 1 teaspoon dried basil
- 1 teaspoon dried tarragon or oregano
- 3/4 teaspoon kosher salt (for the sauce)
- 1 tablespoon cornstarch or arrowroot starch (to thicken)
- 10 to 12 lasagna noodles (8 ounces; use gluten-free if needed)
- 5 ounces baby spinach (or about 8 cups chopped fresh spinach before wilting)
- 2 tablespoons chopped fresh thyme (reserve 1/2 tbsp for topping)
- Zest of 1/2 lemon (about 2 teaspoons)
- 1/4 teaspoon ground nutmeg
- 16 ounces (2 cups) ricotta cheese
- 1 cup shredded Parmesan cheese, divided (¾ cup goes in the filling, ¼ cup on top)
- 3 cups (12 ounces) shredded mozzarella, divided (2 cups in filling, 1 cup on top)
- 1 teaspoon kosher salt (for the ricotta mix)
- Freshly ground black pepper
Notes and substitutions (inline):
- Swap tarragon for oregano if that’s what you have. Oregano gives a more classic Italian profile.
- If using frozen spinach, thaw completely and squeeze out all moisture before using.
- No-boil lasagna noodles can work; reduce the initial boiling step and add a touch more sauce if needed.
How to prepare it
Follow these clear, short steps for a reliable result:
- Preheat oven to 375°F.
- Bring a large pot of well-salted water to a boil. Cook the lasagna noodles until just before al dente, according to package directions, stirring often. Drain.
- Drizzle a baking sheet with olive oil. Lay the drained noodles flat and turn them so both sides are lightly coated with oil to prevent sticking.
- Mince the garlic. In a medium saucepan, melt butter over medium heat. Add garlic and sauté until fragrant, about 1–2 minutes.
- Turn the heat down and carefully add crushed tomatoes, tomato sauce, dried basil, dried tarragon or oregano, 3/4 tsp kosher salt, and a few grinds of black pepper. Be cautious — hot tomato sauce can spatter briefly.
- Remove 1/4 cup of the sauce into a small bowl. Stir the cornstarch into that portion until smooth, then whisk it back into the saucepan to thicken the sauce. Simmer gently on low for at least 15 minutes, then remove from heat when ready to assemble.
- In a large skillet, place the baby spinach and 1/4 cup water. Cook, stirring often, until fully wilted and reduced (about 3 minutes). If needed, cook in batches. Sprinkle with two pinches of kosher salt. Remove from heat and let cool slightly.
- Once cool enough to handle, squeeze out all excess liquid from the cooked spinach with your hands or a clean towel. Roughly chop and set aside.
- Destem and chop the thyme. Put 1½ tablespoons chopped thyme into a medium bowl, and save about 1/2 tablespoon for the top of the lasagna.
- Add lemon zest, nutmeg, ricotta, 3/4 cup Parmesan, 2 cups shredded mozzarella, 1 teaspoon kosher salt, and several grinds of black pepper to the thyme. Stir until evenly combined.
- In a 9" x 13" baking dish, spread 1/2 cup of the tomato sauce on the bottom.
- Layer: noodles (single layer), half the ricotta mixture (drop in dollops and spread), half the chopped spinach, and about 1 cup tomato sauce.
- Repeat: another layer of noodles, remaining ricotta mixture, remaining spinach, and 1 cup sauce.
- Top with a final layer of noodles. Pour the remaining 1½ cups sauce over the top. Sprinkle with the remaining 1 cup mozzarella, 1/4 cup Parmesan, and the reserved 1/2 tablespoon thyme.
- Cover tightly with aluminum foil and bake for 40 minutes. Remove the foil carefully and bake another 10 minutes until bubbling and lightly browned.
- Let the lasagna rest for 15 minutes before slicing so it sets. Serve warm.
Leftovers: refrigerate for 2–3 days. Reheat covered in a 375°F oven until warmed through. For freezing, portion into single servings and freeze; defrost in the refrigerator before reheating covered at 400°F for about 15 minutes.
Best ways to enjoy it
Pairing and plating suggestions:
- Serve slices with a crisp green salad dressed in lemon vinaigrette to echo the ricotta’s citrus notes.
- Garlic bread or a crusty loaf is classic. For a lighter side, oven-roasted vegetables (zucchini, bell peppers) work well.
- For wine: a medium-bodied red like Chianti or Sangiovese complements the tomato sauce. A dry rosé also pairs nicely.
- Hosting mixed preferences? Offer a pan of this vegetarian lasagna alongside a meat-based casserole — or point guests to a hearty alternative such as this beef-veggie lasagna if they prefer meat.
Storage and reheating tips
Keep leftovers safe and flavorful:
- Refrigeration: Store in an airtight container for up to 3 days. Cool to room temperature (no more than 2 hours out) before refrigerating.
- Freezing: Cut into portions, wrap each tightly in plastic wrap and foil, or use freezer-safe containers. Freeze up to 3 months.
- Reheating from frozen: Thaw in the refrigerator overnight, then reheat covered in a 400°F oven for ~15 minutes until internal temperature reaches 165°F.
- Safety note: Always reheat until the center is hot. Do not refreeze previously frozen-and-thawed lasagna.
Pro chef tips
Little techniques that make it better:
- Don’t skip squeezing the spinach dry. Excess water ruins the texture and makes the lasagna watery.
- Slightly undercook the noodles. They’ll finish cooking in the oven and absorb sauce without getting mushy.
- Lemon zest is small but mighty here — it adds lift and keeps the ricotta from feeling heavy.
- Use a mix of cheeses: ricotta gives creaminess, mozzarella melts for stretch, and Parmesan adds savory depth.
- If your sauce tastes flat, add a pinch of sugar (1/4 teaspoon) to round the acidity.
Creative twists
Ways to vary the dish:
- Make it vegan: swap ricotta for a cashew-based ricotta and use dairy-free mozzarella. Increase seasoning and a touch of nutritional yeast for umami.
- Add mushrooms: sauté sliced cremini or shiitake to the spinach layer for an earthy note.
- Grill the top: after baking, slide under a broiler for 1–2 minutes to intensely brown the cheese (watch closely).
- Make individual portions: assemble in small ramekins for portable, single-serve meals.
Common questions
Q: Can I skip the cornstarch?
A: You can, but cornstarch helps the sauce cling to the noodles and prevents a watery bake. If you prefer, simmer the sauce longer to reduce it instead.
Q: How long does this take start-to-finish?
A: Expect about 20 minutes active prep (plus wilting/assembling) and 50 minutes baking. Allow 15 minutes resting time, so plan for roughly 1 hour 30 minutes from start to finish.
Q: Can I make this ahead?
A: Yes. Assemble the lasagna, cover tightly, and refrigerate up to 24 hours before baking. Add an extra 5–10 minutes to the covered baking time if cold from the fridge.
Q: Is this freezer-friendly?
A: Absolutely. Freeze single portions or the whole pan (wrapped tightly) for up to 3 months. Thaw overnight in the fridge before reheating.
Q: What if I don’t have fresh thyme?
A: Use 1 teaspoon dried thyme in the filling in place of fresh. Fresh provides brighter flavor, but dried will still work.
Conclusion
If you want a reliable vegetarian lasagna that’s both comforting and bright, this ricotta-and-spinach version is a keeper. For more inspiration and variations on spinach-ricotta lasagna, check this classic Vegetarian Lasagna Recipe – Love and Lemons or a home-cook’s take on a similar dish at Homemade Vegetarian Lasagna with Spinach Ricotta.
Ricotta and Spinach Lasagna
Ingredients
Method
- Preheat oven to 375°F.
- Bring a large pot of well-salted water to a boil. Cook the lasagna noodles until just before al dente, according to package directions, stirring often. Drain.
- Drizzle a baking sheet with olive oil. Lay the drained noodles flat and turn them so both sides are lightly coated with oil to prevent sticking.
- Mince the garlic. In a medium saucepan, melt butter over medium heat. Add garlic and sauté until fragrant, about 1–2 minutes.
- Turn the heat down and carefully add crushed tomatoes, tomato sauce, dried basil, dried tarragon or oregano, 3/4 teaspoon kosher salt, and a few grinds of black pepper. Be cautious — hot tomato sauce can spatter briefly.
- Remove 1/4 cup of the sauce into a small bowl. Stir the cornstarch into that portion until smooth, then whisk it back into the saucepan to thicken the sauce. Simmer gently on low for at least 15 minutes, then remove from heat when ready to assemble.
- In a large skillet, place the baby spinach and 1/4 cup water. Cook, stirring often, until fully wilted and reduced (about 3 minutes). If needed, cook in batches. Sprinkle with two pinches of kosher salt. Remove from heat and let cool slightly.
- Once cool enough to handle, squeeze out all excess liquid from the cooked spinach with your hands or a clean towel. Roughly chop and set aside.
- Destem and chop the thyme. Put 1½ tablespoons chopped thyme into a medium bowl, and save about 1/2 tablespoon for the top of the lasagna.
- Add lemon zest, nutmeg, ricotta, 3/4 cup Parmesan, 2 cups shredded mozzarella, 1 teaspoon kosher salt, and several grinds of black pepper to the thyme. Stir until evenly combined.
- In a 9" x 13" baking dish, spread 1/2 cup of the tomato sauce on the bottom.
- Layer: noodles (single layer), half the ricotta mixture (drop in dollops and spread), half the chopped spinach, and about 1 cup tomato sauce.
- Repeat: another layer of noodles, remaining ricotta mixture, remaining spinach, and 1 cup sauce.
- Top with a final layer of noodles. Pour the remaining 1½ cups sauce over the top. Sprinkle with the remaining 1 cup mozzarella, 1/4 cup Parmesan, and the reserved 1/2 tablespoon thyme.
- Cover tightly with aluminum foil and bake for 40 minutes. Remove the foil carefully and bake another 10 minutes until bubbling and lightly browned.
- Let the lasagna rest for 15 minutes before slicing so it sets. Serve warm.
