Name: Vegetable Lasagna with Spinach
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Ingredients: 1 clove 1 Zehe Knoblauch (1 garlic clove); 2 tbsp 2 EL Olivenöl (2 tbsp olive oil); 1/4 tsp 1/4 TL Chiliflocken (1/4 tsp chili flakes — optional) (Optional for spice); 400 g 400 g stückige Tomaten aus der Dose (400 g canned chopped tomatoes); 50 ml 50 ml Weißwein (50 ml white wine — or use vegetable stock) (Replace with vegetable stock if preferred); 2 sprigs 2 Zweige Thymian (2 sprigs thyme); 2 sprigs 2 Zweige Oregano (2 sprigs oregano); Salz (Pfeffer) (salt & pepper); 1 small 1 kleine rote Zwiebel (1 small red onion); 1 large 1 große Karotte (1 large carrot); 125 g 125 g frischer Baby-Blattspinat (125 g baby leaf spinach); 1 1 Paprika (rot oder gelb) (1 red or yellow bell pepper); 1 1 Zucchini (1 zucchini); 2 tbsp 2 EL Olivenöl (extra 2 tbsp olive oil for veg); 3 sprigs 3 Zweige frisches Basilikum (3 sprigs fresh basil); 150 g 150 g Ricotta; 9 sheets 9 Platten Lasagne (I used green spinach lasagne sheets; use regular or gluten-free if needed); 100 g 100 g geriebener Mozzarella (100 g grated mozzarella)

I first made this Vegetable Lasagna with Spinach on a rainy Sunday, and it became an instant family favorite — hearty, bright with tomato and basil, and surprisingly light because of the spinach. It’s a comforting vegetarian lasagna that balances a slow-simmered tomato sauce with tender sautéed vegetables, fresh ricotta and melty mozzarella. Perfect for a weeknight that needs leftovers or a relaxed weekend dinner for friends.

Why you’ll love this dish

This lasagna combines pantry-friendly canned tomatoes and wine with fresh garden vegetables and spinach for a nutritious, layered bake that feels special without being fussy. It’s flexible (use what’s in your fridge), crowd-pleasing, and freezes well — ideal for meal prep or potlucks.

“Bright tomato flavor, gooey cheese, and vegetables that actually stay tender — this lasagna is my go-to when I want comfort food that’s not heavy.” — a regular kitchen test

Reasons to try it now:

Weeknight-friendly: much of the prep (sauce and veg) can be done ahead.
Budget-wise: uses inexpensive canned tomatoes and seasonal veg.
Family-friendly: kid-approved when you keep the chili flakes optional.
Vegetarian and easy to adapt to vegan or gluten-free.

The cooking process explained

Before you grab the pan, here’s the quick roadmap so you know what to expect:

Make a flavourful tomato sauce: sweat aromatics, deglaze with white wine, add canned tomatoes and herbs, then reduce until thick.
Sauté the vegetables separately: onion, carrot, pepper, zucchini, wilt the baby spinach.
Mix ricotta with chopped basil and seasoning for a creamy layer.
Build the lasagna: sauce — pasta — ricotta/spinach — repeat, finish with mozzarella.
Bake covered, then uncover to brown the top. Rest before slicing.

This overview helps you time tasks so nothing sits too long and the layers stay distinct.

What you’ll need

Key ingredients (with small substitutions where useful):

1 Zehe Knoblauch (1 garlic clove)
2 EL Olivenöl (2 tbsp olive oil)
1/4 TL Chiliflocken (1/4 tsp chili flakes — optional)
400 g stückige Tomaten aus der Dose (400 g canned chopped tomatoes)
50 ml Weißwein (50 ml white wine — or use vegetable stock)
2 Zweige Thymian (2 sprigs thyme)
2 Zweige Oregano (2 sprigs oregano)
Salz (Pfeffer) (salt & pepper)
1 kleine rote Zwiebel (1 small red onion)
1 große Karotte (1 large carrot)
125 g frischer Baby-Blattspinat (125 g baby leaf spinach)
1 Paprika (rot oder gelb) (1 red or yellow bell pepper)
1 Zucchini (1 zucchini)
2 EL Olivenöl (extra 2 tbsp olive oil for veg)
3 Zweige frisches Basilikum (3 sprigs fresh basil)
150 g Ricotta
9 Platten Lasagne (I used green spinach lasagne sheets; use regular or gluten-free if needed)
100 g geriebener Mozzarella (100 g grated mozzarella)

Notes/substitutions:

No wine? Replace with 50 ml vegetable stock or water plus a splash of vinegar.
For a richer top, mix a little Parmesan with the mozzarella.
To make vegan: use a plant-based ricotta (or blended tofu) and dairy-free mozzarella.

Step-by-step instructions

Preheat the oven to 180°C (350°F).
Make the tomato sauce: Heat 2 tbsp olive oil in a saucepan over medium heat. Add finely chopped garlic, 1/4 tsp chili flakes (optional) and sauté for 30 seconds until fragrant. Add chopped red onion and grated carrot; cook until softened, about 6–8 minutes.
Deglaze with 50 ml white wine and let it reduce by half. Stir in the 400 g canned chopped tomatoes, thyme and oregano sprigs. Simmer gently, uncovered, for 15–20 minutes until thickened. Season with salt and pepper; remove thyme/oregano stems.
Cook the vegetables: In a skillet heat 2 tbsp olive oil over medium-high. Add diced bell pepper and sliced zucchini; cook 5–7 minutes until just tender. Add the baby spinach in batches and cook until wilted. Season with salt and pepper. Remove from heat and stir in chopped basil.
Prepare the ricotta layer: In a bowl, mix 150 g ricotta with a pinch of salt, pepper and a few chopped basil leaves.
Assemble the lasagna: Spread a thin layer of tomato sauce in the bottom of a 20×30 cm (8×12 in) baking dish. Place 3 lasagna sheets (slightly overlap if needed). Spread a third of the ricotta, top with a third of the sautéed vegetables and spoon over sauce. Repeat two more layers, finishing with sauce and sprinkle 100 g grated mozzarella on top.
Cover the dish with foil and bake for 25–30 minutes. Remove the foil and bake another 8–12 minutes until the top is bubbly and golden.
Rest the lasagna for 10–15 minutes before cutting — this helps it set and slice cleanly.

Serving suggestions

Best ways to enjoy it: Serve warm with a simple green salad dressed in lemon and olive oil to cut the richness.
Pairings: A crisp white (Pinot Grigio) or a light-bodied red (Chianti giovane) works well. For non-alcoholic pairing, sparkling water with lemon is refreshing.
Plating ideas: Spoon a little extra warm tomato sauce onto the plate first, slice the lasagna, then finish with fresh basil leaves and a drizzle of olive oil.
Side dishes: Garlic bread, roasted cherry tomatoes, or a fennel and orange salad make great companions.

Storage and reheating tips

Refrigerator: Store leftovers in an airtight container for 3–4 days.
Freezer: Wrap cooled slices tightly in foil and place in freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: In the oven at 180°C (350°F) covered for 15–20 minutes, or microwave individual slices until heated through. Ensure internal temperature reaches 75°C (165°F) for food safety.
Tip: Add a splash of water or extra sauce before reheating to keep layers moist.

Pro chef tips

Don’t overload with sauce: a slightly drier sauce prevents a watery lasagna.
Layering trick: Put a thin coat of sauce on the dish first — it stops the bottom pasta from sticking.
Texture balance: Cook vegetables until just tender; overcooked veg will turn mushy after baking.
Rest time matters: Letting the lasagna rest improves slicing and presentation.
Make-ahead: Assemble the lasagna and refrigerate (covered) for up to 24 hours before baking — great for hosting.

Creative twists

Add mushrooms and eggplant for a meaty texture without meat.
Swap ricotta for béchamel for a classic Italian feel (white sauce + nutmeg).
Protein boost: Layer in cooked lentils or chickpeas for extra protein.
Gluten-free: Use gluten-free lasagna sheets and ensure store-bought sauces are GF.
Vegan version: Use tofu ricotta or cashew ricotta and vegan cheese.

Your questions answered

Q: How long does this lasagna take to make from start to finish?
A: Active prep is about 30–40 minutes (chopping, cooking sauce, sautéing veg). Bake time is roughly 35–40 minutes. Plan 1 hour to 1 hour 15 minutes total including resting.

Q: Can I skip the wine in the sauce?
A: Yes — replace it with 50 ml vegetable stock or water plus a teaspoon of white wine vinegar if you want a little acidity.

Q: Do I need to boil the lasagna sheets first?
A: Most store-bought lasagna sheets can be used without pre-boiling if they’re the “no-boil” type or fresh sheets. If your sheets require parboiling, follow package instructions.

Q: Can I make this ahead and freeze it?
A: Absolutely. Assemble and freeze before baking for up to 3 months. Bake from frozen at 180°C, covered, adding extra time (about 20–30 minutes) until heated through.

Q: How do I stop the top from burning while the center finishes cooking?
A: Cover the dish with foil for most of the bake time and remove foil for the last 8–12 minutes to brown the top.

Conclusion

If you enjoyed the approach here — simple sauce, sautéed veg, and fresh ricotta layered into lasagna — you might like to compare variations and extra tips from other trusted sources. For a similar take on a spinach vegetable lasagna with step-by-step photos, see this detailed recipe at Gemüse-Lasagne mit Spinat: Amore Italia – Madame Cuisine. For another well-loved version and community feedback, check this recipe on Vegetarische Spinat-Gemüse-Lasagne mit Tomatensoße.