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Vegetable Lasagna Recipe

Spinach is the star of this vegetable lasagna recipe. The veggie-based recipe makes one large lasagna (9 by 13 inches) or two smaller ones (8 by 8). For the perfect make-ahead meal, prepare two vegetable lasagnas; bake one now, and freeze the other for later.

  • Prep:
  • Total Time:
  • Servings: 8
Vegetable Lasagna Recipe

Source: Everyday Food, May/June 2003

Ingredients

  • 4 cups (32 ounces) whole-milk ricotta cheese
  • 2 large eggs
  • Salt and fresh ground pepper
  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed to remove excess moisture
  • 6 cups store-bought or homemade tomato sauce
  • 12 no-boil lasagna noodles (8 ounces)
  • 1 pound fontina cheese (4 cups), shredded

Directions

  1. Preheat oven to 400 degrees. In a medium bowl, whisk together ricotta cheese, eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add spinach, and stir well to combine.

  2. Spread a small bit of tomato sauce in the bottom of a 9-by-13-inch glass baking dish or dishes. Arrange a layer of lasagna noodles on top. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the remaining sauce; sprinkle with 1/3 of the grated cheese. Repeat to make two more layers, ending with cheese. If freezing, cover tightly with plastic wrap. Before baking, defrost in the refrigerator overnight.

  3. Cover with aluminum foil. Bake 30 minutes. Remove foil; continue baking until top is golden brown, about 15 minutes more. Let cool slightly before serving.

Reviews (28)

  • Summertimemoon 13 Dec, 2013

    I love this recipe:-) I have made it many times for a variety of people including meat lovers & they have all enjoyed it! I'd like to try making it in the crock pot, any suggestions?

  • mfwa 3 Dec, 2013

    : our family loves this recipe and we don't change a thing! It's the perfect meatless main and simple enough to throw together on a week night!

  • neworleansbaker 8 Sep, 2011

    I knew this was going to need a bit more flavor to make it better. I used sauce with mushrooms, peppers, and onion in it and added a bit more salt and pepper. I also used whole wheat noodles and topped the lasagna with fresh basil leaves for a little bit of character. It was overall pretty decent. I like that it's easy and doesn't call for a whole list of ingredients. This can definitely be a great weekday dinner, though I have had better. Still, I would make this again.

  • optic747 21 Mar, 2009

    I followed this recipe exactly and it was very good. I used the Barilla no-boil lasagna noodles and extra squeezed the moisture out of the thawed spinach -- had no problems.

  • alexis0012 6 Mar, 2009

    one more change, I used whole wheat noodles (cooked them pretty thoroughly beforehand) , and they were great! I'm usually not a huge fan of the whole wheat taste, but I use them anyway for the added fiber, but I have to say in this lasagna they worked perfectly.

  • alexis0012 6 Mar, 2009

    Looking at the recipe, it looked a bit bland, and after reading some fo the comments, I was sure it was going ot be bland. I did use a marinara sauce, adding dried basil, oregano, sage, cayenne, fresh tomatoes, garlic, and onion, I mixed in half a cup of fresh parmisian with the ricotta.. and this was the most delicious veggie lasagna I've ever had! An instant favorite!

  • cscupcake 25 Feb, 2009

    made this recipe for vday using marinara sauce. so simple and turned out great! the fontina adds just enough saltiness and the spinach is great for texture. topped w/ a little sriracha which made it extra delicious :)

  • havenlightsmile 18 Jan, 2009

    I did this recipe tonight using marinara sauce, added some fresh tomatoes and mushroom and it turned out great! I have quite a bit of extra time so I made sure the spinach is dry so I let them sit on the counter for about 15 mins after I brushed them off quickly with paper towel (yes I'm quite a bit of perfectionist too, long as I have time;-) I did the same thing with my tomatoes and mushrooms like I said only when you have the time, couldn't find fontina cheese so instead I use grated parmesan cheese lastly bake them at 400degrees for 30mins remove the foil and continue with baking until top is golden brown! delicious!

  • havenlightsmile 18 Jan, 2009

    I did this recipe tonight using marinara sauce, added some fresh tomatoes and mushroom and it turned out great! I have quite a bit of extra time so I made sure the spinach is dry so I let them sit on the counter for about 15 mins after I brushed them off quickly with paper towel (yes I'm quite a bit of perfectionist too, long as I have time;-) I did the same thing with my tomatoes and mushrooms like I said only when you have the time, couldn't find fontina cheese so instead I use grated parmesan cheese lastly bake them at 400degrees for 30mins remove the foil and continue with baking until top is golden brown! delicious!

  • luvs2knit 14 Jan, 2009

    This recipe calls for tomato sauce, when actually I think they meant homemade or store bought spaghetti/marinara sauce. If you use plain tomato sauce like the recipe calls for, then i'm sure it would be really bland. I'm making this tonight with store bought marinara sauce, and will definitely squeeze the spinach out completely dry so it doesn't turn out watery.

  • adeOla 13 Jan, 2009

    I made this as directed and for some reason it came out super watery and also pretty bland ( I even added 1/2 pound of mushrooms and zuccini)! I was definitely not impressed.

  • carolineb32 29 Dec, 2008

    ckdiggins asked about part-skim ricotta and whole wheat noodles. I think the part-skim ricotta is fine, I use it often and it's good (not fat free though). I do not like whole wheat noodles (tastes like cardboard), I figure if Italians don't eat whole wheat pasta, we shouldn't either.

  • musicee 28 Dec, 2008

    that thing is very good, its perfect for veggs like me

  • catg06 28 Dec, 2008

    I haven't tried this particular one yet, but was looking for one so I will try a few of my own variations. After reading all of the comments, I don't think I will use the uncooked noodles..I'm going to spend the extra time to make them right. And I agree that's it's not really veggie laszagna if there is only spinach..it's just spinach. I'll add some eggplant and a few other things too. But thanks for a great base to my New Year's Eve dinner!!

  • ckiggins 28 Dec, 2008

    Has anyone made this with the part-skim ricotta cheese? What about with the whole wheat lasagne noodles?

  • Sylviep 27 Dec, 2008

    I often make vegetable lasagna my only problem with this recipe is that it isn't vegetable lasagna... that would mean more than one vegetable, its spinach lasagna. I recommend at least adding some colored peppers and mushrooms. I will definately try with the fontina cheese!

  • marlenesand 26 Dec, 2008

    the eggs are only used to thicken the ricotta. I've never had a problem with no-boil noodles - just bake at 325 for one hour. Also you can add other veggies - sliced tomatoes, zucchini, etc. Definitely a family favourite

  • marlenesand 26 Dec, 2008

    eggs are not necessary

  • janetcornish 26 Dec, 2008

    I make this type of lasagna all the time. I think the baking time may be wrong... a little short. I use Barilla brand lasagna noodles and recommend baking it as their instructions indicate. My children prefer this to 'regular' noodles.

  • grannycooks 26 Dec, 2008

    I never use the no-bake noodles and I haven't pre-cooked them for years. I just use a little extra sauce and let it set for about 15 minutes after you take it from the oven. good luck.

  • BestBabi 26 Dec, 2008

    Regarding the no-bake noodles being hard, I believe you must let the dish sit for a period of time to allow the sauce to be absorb to soften the noodles.

  • belly5520 22 Dec, 2008

    I was not pleased with this recipe. I used no-bake noodles (looked for that specifically to be printed on the box) and when I pulled this out of the oven the noodles were barely cooked--very hard and crunchy. I would recommend using regular noodles and cooking them beforehand, rather than no-bake.

  • julialovesmartha 25 Nov, 2008

    I absolutely loooove this recipe. Have made it many times over. YUM---EE!!

  • isabelbrinck 18 Oct, 2008

    This version of the recipe is missing a note that used to be on it: "using diced tomatoes makes the sauce thick and adds texture to the lasagne. The uncooked lasagne will keep for up to 2 months in the freezer. When baking lasagne that has been frozen, add 10 min to the cooking time.

  • Luminous 3 Sep, 2008

    A great dish, particularly when made with fresh pasta. My dinner guests said it was the best, and couldn't believe it was vegetarian.

  • Lina00 30 Jun, 2008

    Any ideas on what i can use to replace eggs in the ingredient since i am a vegetatrian.

  • laurenduke 24 Jun, 2008

    This recipe came out so delicious.

  • shirlagum 13 May, 2008

    I made it today, everyone was very happy and it is really delicious. Will keep this recipe with my favorites.

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