Hidden Layers Vegetable Lasagna with Spinach and Ricotta

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

This vegetable lasagna features hidden layers of sautéed spinach and creamy ricotta, combined with tomato sauce and melted mozzarella for a comforting vegetarian main. This italian-inspired pasta (vegetarian) ready in about 70 minutes pairs oven-ready lasagna noodles, fresh spinach, ricotta 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.

Ingredients

• 9 sheets oven-ready lasagna noodles
• 10 oz, roughly chopped fresh spinach
• 1 1/2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• 3, minced garlic cloves
• 28 oz can crushed tomatoes
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp (optional) red pepper flakes

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant. Add 10 oz roughly chopped fresh spinach and cook for 4-5 minutes until wilted and most moisture evaporates. Remove from heat.
2. Step 2: Stir 1 1/2 cups ricotta cheese into the cooked spinach until evenly combined.
3. Step 3: In a separate saucepan, combine 28 oz crushed tomatoes, 1 tsp dried oregano, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes (if using). Simmer over low heat for 10 minutes, stirring occasionally.
4. Step 4: Preheat oven to 375°F. Spread 1 cup of the tomato sauce evenly in the bottom of a 9x13 inch baking dish. Layer 3 oven-ready lasagna noodles over the sauce.
5. Step 5: Spread half of the spinach-ricotta mixture over the noodles, then sprinkle with 2/3 cup shredded mozzarella. Pour 1/3 of the remaining tomato sauce over the cheese layer.
6. Step 6: Repeat with 3 more noodles, the remaining spinach-ricotta, 2/3 cup mozzarella, and another 1/3 of the tomato sauce.
7. Step 7: Top with the last 3 noodles, remaining tomato sauce, 2/3 cup mozzarella, and 1/2 cup grated Parmesan cheese.
8. Step 8: Cover loosely with foil and bake for 30 minutes. Remove foil and bake another 10-15 minutes until bubbly and cheese is golden.
9. Step 9: Let stand 10 minutes before slicing and serving.