Baked Italian-Style Vegetable Lasagna with Spinach and Ricotta

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Layers of tender pasta, ricotta cheese, sautéed spinach, and rich marinara baked until bubbly and golden brown. This italian-inspired pasta (vegetarian) ready in about 60 minutes pairs ricotta cheese, roughly chopped fresh spinach, shredded mozzarella cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 40 min Serves 6 Italian cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat the oven to 375°F (190°C). Heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant.
  2. Step 2: Add 5 cups roughly chopped fresh spinach and cook for 3-4 minutes until wilted. Season with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried Italian seasoning. Remove from heat.
  3. Step 3: In a mixing bowl, combine 1 1/2 cups ricotta cheese with the cooked spinach mixture, stirring until well incorporated.
  4. Step 4: Spread 1 cup marinara sauce evenly on the bottom of a 9x13-inch baking dish. Layer 3 cooked lasagna noodles on top.
  5. Step 5: Spread one-third of the ricotta-spinach mixture over the noodles, then spoon 1 cup marinara sauce over that layer, and sprinkle with 1/2 cup shredded mozzarella.
  6. Step 6: Repeat layering twice more, finishing with a top layer of noodles covered with the remaining marinara sauce, 1/2 cup shredded mozzarella, and 1/2 cup grated Parmesan cheese.
  7. Step 7: Cover loosely with foil and bake for 25 minutes. Remove foil and bake an additional 15 minutes until cheese is bubbly and golden.
  8. Step 8: Let the lasagna rest for 10 minutes before slicing and serving.

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Frequently asked questions

How long does Baked Italian-Style Vegetable Lasagna with Spinach and Ricotta take to make?

Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Italian-Style Vegetable Lasagna with Spinach and Ricotta?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ricotta cheese from drying out.

Can I substitute ingredients in Baked Italian-Style Vegetable Lasagna with Spinach and Ricotta?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Italian-Style Vegetable Lasagna with Spinach and Ricotta for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Italian-Style Vegetable Lasagna with Spinach and Ricotta vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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