An easy homemade vegetarian lasagna – with classic ricotta filling, tomato sauce, and lots of melty mozzarella cheese.
- 12 oz. refrigerated pasta sheets or 1 batch homemade pasta dough
- 1/2 TBSP butter
- 1 shallot bulb (~2T), finely chopped
- 4 garlic cloves, finely chopped
- Red pepper flakes, to taste
- Salt and pepper, to taste
- 6 oz. fresh spinach leaves, chopped
- 15 oz. ricotta cheese
- 3/4 cup parmesan cheese, shredded, divided
- 1 1/2 cups mozzarella cheese, shredded, divided
- 1/2 teaspoon fine sea salt
- Freshly ground black pepper, to taste
- Pinch of nutmeg
- 1 egg, slightly beaten
- 2 1/4 cups tomato sauce (more as desired)
- If using homemade pasta, roll out pasta sheets on the thinnest, or second to thinnest, setting; cutting to fit the size of your pan. Bring a large stock pot full of salted water to a boil; par-cook the noodles for approximately 30 seconds, until they float. Transfer directly to an ice bath and then let dry on a tea towel or paper towels. Let rest until ready to assemble the lasagna. If using refrigerated pasta sheets or no-boil dried lasagna noodles, use as directed (generally no need to prep!).
- Pre-heat oven to 375°F. Grease an 8×8 or 9×9 baking dish (I use softened butter). Set aside.
- In a large skillet, melt butter over medium-high heat. Add chopped shallot and let cook for 2-3 minutes. Add garlic and continue to cook for 1-2 minutes. Season with red pepper flakes, salt, and pepper to taste. Add chopped spinach to skillet, stir to coat, and remove from heat as spinach wilts. Transfer to a fine mesh strainer and press to release all liquid from the spinach. Let sit to drain and cool.
- Meanwhile, stir together ricotta, 1/2 cup parmesan cheese, 3/4 cup mozzarella cheese, 1/2 teaspoon fine sea salt, black pepper, nutmeg. Taste test and then stir in the egg. Once the spinach has drained and cooled, stir into ricotta mixture.
- Spread 1/4 cup of tomato sauce in greased baking dish. Place down the first layer of lasagna sheets; top with 1/3 of the ricotta mixture (for 3 layers), then an additional 1/4 cup shredded mozzarella, and 1/2 cup tomato sauce. Continue with two more full layers: pasta, ricotta, mozzarella, sauce. Once the three layers of ricotta are set, top with a final layer of pasta and tomato sauce. Sprinkle the remaining mozzarella cheese (~1/3 cup) and remaining parmesan (~1/4 cup) on top.
- Cover lasagna with foil and bake for 25 minutes. Remove foil and continue baking for 20-30 additional minutes, until golden brown and bubbly around edges. Let sit for 5-10 minutes and serve.
Frozen spinach: if using frozen spinach, thaw and squeeze out all excess moisture (use a lot of paper towels to help!). Cook shallots/garlic as directed and then stir in spinach and ricotta mixture.
I’ve also used a mix of fresh spinach and baby kale for a unique mix!
Keywords: vegetarian, easy, comfort, winter, small batch