Vegetarian Spinach Lasagna

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$54.17 Cooking Fee
Recipe adapted from:
Syd Bailey
Classic bestseller vegetarian spinach lasagna, kids love it, everyone loves it! Pair it with fresh chopped Italian salad and garlic bread.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10



  • Cook lasagna noodles according to instructions. Set in cold water to chill


  • Add oil to a medium-sized sauté pan. Sauté the onion & garlic in a pan over medium heat for about 5 minutes, until softened & fragrant. Add all the sauce seasoning, herbs, and tomatoes. Cook for an additional 10 minutes


  • Preheat the oven to 375 degrees F with the rack in the middle. Spray a 13" X 9" casserole dish with cooking spray.
  • Thaw spinach & press out any water. In a bowl combine the spinach, ricotta cheese, cottage cheese & parsley. Season with some salt & pepper. Set aside.
  • Assemble the lasagna: Pour 1/3 of the sauce into the pan. Layer on 5 noodles. Top with 1/3 of the cheese & spinach mixture and 6 oz of mozzarella cheese. Repeat this 2 more times: sauce, noodles, filling, and cheese. You should have a total of 3 layers of sauce, noodles, filling, and cheese.
  • Cover the lasagna in foil & bake for 20 minutes. Uncover, add a garnish of fresh basil on top & broil on low for 5 minutes. Cheese should be browned & bubbly.
  • Serve hot. This makes great leftovers too! Just let it cool, then store in an airtight container for about 3 days in the fridge.

Cook Times

Active Prep15
Hands-On Cook10
Hands-Off Cook25
Total Time50 minutes
Recipe Serving Size10



  • 16 ounce lasagna noodles a whole package, cook to package directions


  • 3 tablespoon extra virgin olive oil
  • 1 cup onion medium diced
  • 3 clove garlic minced
  • 2 teaspoon Italian seasoning
  • 28 ounce canned crushed tomatoes
  • 14 ounce canned fire-roasted crushed tomatoes
  • 3 tablespoon fresh basil chopped
  • 1 teaspoon fresh oregano
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon ground black pepper


  • 10 ounce frozen spinach
  • 2 cup ricotta cheese
  • 12 ounce cottage cheese
  • 2 tablespoon Italian parsley chopped
  • fresh basil to add on top of the lasagna just before broiling
  • Kosher salt and freshly ground pepper to taste
  • 18 ounce mozzarella cheese grated
  • cooking spray

Cooking Tools Required

Can Opener, Colander, Measuring cups and spoons, Oven, Pyrex baking dish, Stock pot or >5 Qt pot
Reheating/Serving Instructions


Calories: 525kcal | Carbohydrates: 50g | Protein: 30g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 67mg | Sodium: 914mg | Potassium: 704mg | Fiber: 5g | Sugar: 9g | Vitamin A: 4264IU | Vitamin C: 15mg | Calcium: 484mg | Iron: 3mg

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