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If you love lasagna, try out this spinach lasagna recipe for a meat-free option!



  • 4 teaspoons extra virgin olive oil, dividedSpinach lasagna on a plate garnished with fresh spinach.

  • 2 cloves garlic, minced

  • 1-1/2 cups no salt added tomato sauce

  • 2 cups canned diced tomatoes, undrained

  • 1/4 teaspoon pepper

  • 1/2 teaspoon oregano

  • 1/4 cup chopped onions

  • 1/2 cup carrots cut in match sticks

  • 4 cups fresh spinach or 1 (10 ounce) bag, washed, stemmed and chopped*

  • 8 ounces uncooked lasagna noodles

  • 12 ounces reduced-fat ricotta cheese**

  • 8 ounces shredded part-skim Mozzarella cheese

  • 1/4 cup grated Parmesan cheese

*Substitute 1 (10-ounce) package frozen chopped spinach, thawed for fresh spinach.
**Substitute 12 ounces 1% fat cottage cheese for ricotta cheese.



  1. Preheat oven to 375oF. Spray a 9” x 12” baking dish with nonstick baking spray.
  2. In a large saucepan over low heat, sauté garlic in 2 teaspoon olive oil for 1 minute. Do not let garlic brown. Add tomato sauce, tomatoes, pepper and oregano. Simmer over low heat, uncovered, until needed.
  3. In large skillet over low heat, sauté onions and carrots in remaining 2 teaspoons olive oil, stirring, until onions are transparent but not brown. Add chopped spinach, stirring to separate and heat spinach until wilted.
  4. Layer uncooked lasagna noodles, sauce, spinach mixture, ricotta and mozzarella in prepared baking pan. Repeat layers, using all the ingredients in the first and ending with a layer of sauce on the top. Sprinkle Parmesan cheese over lasagna.
  5. Measure a piece of aluminum foil to cover the baking dish. Spray the shiny side lightly with nonstick baking spray. Tightly cover lasagna with foil, sprayed side next to food. Bake one hour at 375oF or until lasagna noodles are tender.


  • If noodles are cooked before assembling lasagna, baked uncovered and reduce baking time to 25 minutes.
  • Lasagna can be assembled and frozen, uncooked. To prepare lasagna that has been frozen, defrost in the refrigerator for 3 to 4 hours, and than bake, covered, for 1-1/2 hours or more. Lasagna is done when cheese in center is melted, all noodles are cooked and casserole is very hot all the way to the center.

Yield: 8 servings


Nutrition Facts   
Servings Per Recipe: 8   
Amounts Per Serving  
Calories: 320  
  % Daily Service
Total Fat: 12 g 18%
Saturated Fat: 6 g 30%
Cholesterol: 30 mg 10%
Sodium: 488 mg 20%
Carbohydrate: 31 g 10%
Dietary Fiber: 3 g 13%
Protein: 20 g 40%
Vitamin A 114%
Vitamin C 33%
Folacin 22%
Calcium 41%
Iron 31%
Potassium 17%

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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