Vegetable Lasagna Recipe | PBS Food

Switch up traditional lasagna with this vegetarian recipe that substitutes meat for spinach.


Prep time: 25 Minutes

Total time: 1 Hour, 20 Minutes

Yield: Serves 8



  • 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 lb. fontina cheese shredded (4 cups)


  1. Preheat oven to 400° . 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.

Nutrition Info

Per serving: 609 calories; 34.7 grams fat; 36.8 grams protein; 41.4 grams carbohydrates; 5.2 grams fiber
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