Velvety Best-Assembled Veggie Lasagna

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A layered lasagna with spinach, ricotta, and a rich tomato sauce for a plant-based masterpiece. This Italian-inspired vegetarian recipe, ready in about 85 minutes, pairs Lasagna noodles, Tomato sauce, Ricotta cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 8, 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: 40 min Cook: 45 min Serves 8 Italian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Boil 12 oz lasagna noodles in salted water according to package instructions, then drain and set aside.
  2. Step 2: In a large skillet, sauté 4 cups thawed spinach over medium heat until wilted, then drain and set aside.
  3. Step 3: In a mixing bowl, combine 1 cup ricotta, 1/2 cup grated Parmesan, and 1/4 cup chopped basil. Set aside.
  4. Step 4: Layer lasagna in a 9x13-inch dish: 1/2 cup tomato sauce, 1 layer of noodles, 1/3 ricotta mixture, 1/2 cup spinach, 1/2 cup tomato sauce, and repeat. Top with remaining tomato sauce and 1/2 cup Parmesan.
  5. Step 5: Cover and bake at 375°F (190°C) for 25-30 minutes until bubbly. Let rest 10 minutes before slicing.

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