Traditional lasagna goes vegetarian when you substitute the meat for vegetables like spinach and zucchini. Layer this spinach lasagna with 3 types of cheese and bechamel sauce. You won't even miss the meat.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees with rack in middle position.

  • Heat 1 tablespoon oil in a large pot over medium-high heat. When oil shimmers, add onions and 1/2 teaspoon salt and cook, stirring occasionally, until translucent, 3 minutes. Add spinach, a few handfuls at a time, and cook, stirring frequently, until all spinach is wilted, 3-5 minutes. Transfer to a mesh strainer and press against spinach to remove as much liquid as possible.

  • In a medium saucepan, melt butter over high heat. Add flour and cook, whisking constantly, until roux is golden brown, 1 minute. Add milk and continue whisking until milk begins to boil and thickens enough to coat the back of a spoon. Remove from heat and stir in Parmesan, nutmeg, 1 teaspoon salt, and black pepper. Cover surface with plastic wrap.

  • Heat remaining 3 tablespoons oil in a large skillet over medium-high heat and fry zucchini, turning once, until golden brown on both sides, 2 minutes per side. Transfer to paper towel-lined plate to drain and sprinkle with remaining 1/2 teaspoon salt.

  • Spread 1 cup bechamel along the bottom of a 9-by-13-inch baking dish. Place one-third of noodles over bechamel in a single, overlapping layer. Top with 1 cup bechamel and half of spinach. Repeat with a second layer of noodles, bechamel, and spinach. Top with remaining noodles, remaining bechamel, zucchini, mozzarella, and Pecorino Romano. Cover with foil and bake 45 minutes. Remove foil and continue baking until cheese is golden in places and lasagna is bubbling along the edges, about 15 minutes.

  • Remove lasagna from oven and let stand 20 minutes before slicing and serving.

Reviews (5)

382 Ratings
  • 5 star values: 89
  • 4 star values: 143
  • 3 star values: 99
  • 2 star values: 43
  • 1 star values: 8
Rating: 4 stars
My family liked it. Even my very fussy vegetarian teenage daughter liked it. I added some garlic as others suggested and topped with some seasoning salt to be sure it wasn’t bland. We all enjoyed it and I would make it again. I did make only a half batch to be sure it was something we would all like and not be stuck with an entire pan.
Rating: Unrated
This recipe was great! I did make a few changes, though. I can never make a recipe without adding some personal touches! First, I sauteed some garlic in the butter for the bechemel sauce to add a little extra flavor and I carmelized onions in butter and oil before adding the spinach. I added salt and pepper to taste for the components, as well. This the was the very first Bachemel sauce that I didn't mess up! I think the key was using room temperature milk so not to shock the mixture. Delish!!!
Rating: Unrated
Loved this recipe! So much easier to cook spinach and zucchini first and set aside then make the bechamel sauce. I added a clove of garlic to spinach and seasoned the bechamel sauce to taste with salt and pepper. I season to taste on all recipes. My husband loved it and he is not a big fan of vegetarian meals but he does love spinach and cream sauce. Next on the menu is the Tamale Pie because I too love my iron skillets. Thanks Lucinda for great practical recipes and ideas!
Rating: Unrated
DEEEEEEELISH!!! We enjoyed this comforting vegetarian lasagna. So easy and budget friendly:) Thank you Lucinda!
Rating: Unrated
I saw the show and was excited to make this lasagna. I followed the recipe exactly, and have never been so disappointed in the flavor and blandness of a dish. The white sauce adds no taste to the spinach. I've made lasagna before with vegetables and white sauce, but this recipe makes the most boring and bland lasagna ever. Don't waste your ingredients and time on this one!