Spinach and Cheese Vegetarian Lasagna

Name: Spinach and Cheese Vegetarian Lasagna
Prep time: 35 min
Cook time: 50 min
Total time: 100 min
Yield: 8 servings
Cuisine: Italian-inspired
Ingredients: 12 whole lasagna sheets; 500 g cottage cheese; 200 g mozzarella, shredded; 60 g vegetarian Parmesan-style hard cheese, grated; 90 g baby spinach; 800 g canned crushed tomatoes; 2 whole medium onions, chopped; 2 tbsp olive oil; 2 tbsp fresh basil, chopped; 60 g butter; 60 g all-purpose flour; 750 ml milk; 1 tsp salt; 1/2 tsp black pepper

This generous lasagna layers spinach, a tomato-onion sauce, cottage cheese and a simple béchamel between pasta sheets.

By Hez ArslanUpdated October 2, 2026

Total 1 hr 40 minMakes 8 servings

Jump to Recipe

This generous lasagna layers spinach, a tomato-onion sauce, cottage cheese and a simple béchamel between pasta sheets. Make the sauces first so assembly is relaxed, and keep the final pasta layer covered with sauce to prevent hard edges. Choose cheeses made with vegetarian rennet if serving strict vegetarians. A short rest after baking gives tidy portions and lets the bubbling filling settle. Heat oven to 180°C (350°F); sauté onions in oil, add tomatoes and basil and simmer 15 minutes; wilt spinach into sauce. Melt butter, whisk in flour for 1 minute, then gradually whisk in milk and simmer until coating a spoon; season with salt and pepper. Spread tomato sauce in a 23 x 33 cm dish; layer pasta, tomato-spinach sauce, cottage cheese, béchamel and mozzarella, repeating and finishing with sauced pasta and cheeses.

How to tell when it is ready

Let stand 15 minutes before cutting; follow package directions if sheets require precooking.

Tips

Heat oven to 180°C (350°F).
Melt butter, whisk in flour for 1 minute, then gradually whisk in milk and simmer until coating a spoon.
Spread tomato sauce in a 23 x 33 cm dish.
Cover loosely with foil and bake 30 minutes.

Troubleshooting

If pasta edges are hard, cover fully with sauce.
If slices collapse, rest longer before serving.

Substitutions

Use ricotta in place of cottage cheese.
Use vegetarian cheddar for part of mozzarella.

Variations

Add cooked mushrooms to tomato sauce.
Use roasted zucchini in one layer.

Serving suggestions

Serve with green salad.
Add crusty bread.
Offer roasted vegetables.
Scatter fresh basil.

Make ahead

Prepare the measured ingredients in advance. Cover and refrigerate for up to 3 days, or freeze cooled portions for up to 2 months.

Storage

Cover and refrigerate for up to 3 days, or freeze cooled portions for up to 2 months.

Food safety

Keep cooked dairy casserole refrigerated; check hard cheese uses vegetarian rennet.

Frequently asked questions

How do I know spinach and cheese vegetarian lasagna is ready?

Let stand 15 minutes before cutting; follow package directions if sheets require precooking.

How should I store spinach and cheese vegetarian lasagna?

Cover and refrigerate for up to 3 days, or freeze cooled portions for up to 2 months.

Serve with green salad. Cover and refrigerate for up to 3 days, or freeze cooled portions for up to 2 months.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Spinach and Cheese Vegetarian Lasagna