Ultimate Three-Cheese Spinach Lasagna: A Vegetarian Delight

There’s something magical about pulling a bubbling, cheesy lasagna from the oven. Today, I’m sharing my absolute favorite vegetarian lasagna recipe that I’ve perfected over countless Sunday dinners. This isn’t just any lasagna – it’s a luxurious three-cheese spinach masterpiece that will make even the most devoted meat lovers forget they’re eating vegetarian.

Why This Recipe Works

After years of testing different methods, I’ve discovered the secret to creating the perfect spinach lasagna lies in three key elements: properly preparing the spinach to avoid excess moisture, selecting the right cheese combination, and mastering the layering technique. This recipe brings together creamy ricotta, sharp Parmigiano-Reggiano, and stretchy mozzarella in perfect harmony with garlic-infused spinach and a rich tomato sauce.

Essential Ingredients

For the Spinach Filling:

• 2 pounds fresh spinach (or 20 oz frozen spinach, thawed and drained)
• 4 cloves garlic, minced
• 3 tablespoons extra virgin olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon freshly grated nutmeg

For the Cheese Mixture:

• 32 oz whole milk ricotta cheese
• 2 large eggs
• 1 cup freshly grated Parmigiano-Reggiano
• 2 tablespoons fresh basil, finely chopped
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 16 oz whole milk mozzarella, shredded

For the Tomato Sauce:

• 2 (28 oz) cans San Marzano whole peeled tomatoes
• 1/4 cup extra virgin olive oil
• 6 cloves garlic, thinly sliced
• 1 medium onion, finely diced
• 2 tablespoons fresh basil, torn
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• Salt and pepper to taste

Additional Components:

• 1 package (1 pound) lasagna noodles
• Extra virgin olive oil for drizzling
• Fresh basil leaves for garnish

Nutritional Information Per Serving (1/12 of lasagna)

Step-by-Step Instructions

Preparing the Spinach Filling:

1. If using fresh spinach:

• Wash thoroughly and remove tough stems
• Heat olive oil in a large skillet over medium heat
• Add garlic and cook until fragrant (30 seconds)
• Add spinach in batches, stirring until wilted
• Transfer to a colander and let cool
• Press firmly to remove excess moisture
• Chop coarsely

1. If using frozen spinach:

• Thaw completely
• Squeeze thoroughly to remove excess moisture
• Heat olive oil and cook with garlic as above

Making the Tomato Sauce:

1. Heat olive oil in a large saucepan over medium heat
2. Add onions and cook until softened (5-7 minutes)
3. Add garlic and red pepper flakes, cook until fragrant (1 minute)
4. Crush tomatoes by hand and add to pan with their juice
5. Add herbs, salt, and pepper
6. Simmer uncovered for 30-40 minutes until thickened
7. Adjust seasoning to taste

Preparing the Cheese Mixture:

1. In a large bowl, combine ricotta and eggs until smooth
2. Stir in Parmigiano-Reggiano, basil, salt, and pepper
3. Set aside mozzarella for layering

Assembly and Baking:

1. Preheat oven to 375°F (190°C)
2. Cook lasagna noodles according to package directions
3. Layer in a 9×13 inch baking dish as follows:

• Thin layer of tomato sauce
• Single layer of noodles
• 1/3 of ricotta mixture
• 1/3 of spinach mixture
• 1/4 of mozzarella
• 1/4 of remaining sauce

1. Repeat layers three times
2. Top with remaining sauce and mozzarella
3. Cover with foil
4. Bake 45 minutes
5. Remove foil and bake additional 15-20 minutes until golden and bubbly

Pro Tips for Perfect Results

• Pat noodles dry before layering to prevent excess moisture
• Let lasagna rest 15-20 minutes before cutting for cleaner slices
• Use whole milk cheeses for the richest flavor and best melting
• Don’t skip squeezing the spinach – excess moisture will make your lasagna watery
• Grate your own cheese rather than using pre-shredded for better melting
• Make the sauce a day ahead to develop deeper flavors

Storage and Reheating

Store leftover lasagna in an airtight container in the refrigerator for up to 4 days. For best results when reheating:

• Individual portions: Microwave on 50% power for 2-3 minutes
• Whole lasagna: Cover with foil and heat at 350°F for 20-25 minutes

Serving Suggestions

• Fresh green salad with balsamic vinaigrette
• Garlic bread or focaccia
• Roasted vegetables
• Fresh bruschetta
• Lemon-dressed arugula

Common Questions and Answers

Q: Can I assemble this lasagna ahead of time?
A: Yes! You can assemble the lasagna up to 24 hours in advance. Keep it covered in the refrigerator and add 10-15 minutes to the baking time.

Q: Why is my lasagna watery?
A: The most common cause is not removing enough moisture from the spinach. Make sure to squeeze it thoroughly. Also, avoid overlapping the noodles too much during layering.

Q: Can I freeze this lasagna?
A: Absolutely! Wrap it well in foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.

Q: Can I use no-boil noodles?
A: Yes, but add 1/4 cup water around the edges of the dish before baking and make sure all noodles are covered with sauce.

Q: What can I substitute for ricotta cheese?
A: Cottage cheese (drained and pureed) makes an excellent substitute. You can also use a mixture of mascarpone and cream cheese.

Variations to Try

• Add sautéed mushrooms for extra umami flavor
• Include a layer of roasted butternut squash
• Swap in Swiss chard or kale for the spinach
• Use a mixture of fontina and mozzarella for extra depth
• Add a pinch of saffron to the tomato sauce for unique flavor
• Include a layer of pesto between the cheese and spinach

Remember, the key to a truly outstanding spinach lasagna lies in the quality of your ingredients and attention to technique. Take your time with each step, and you’ll be rewarded with a show-stopping dish that’s perfect for both special occasions and cozy family dinners.