Meatless Spinach Lasagna Recipe
Meatless Spinach Lasagna Recipe photo by Taste of Home
Next Recipe

Meatless Spinach Lasagna Recipe

Read Reviews
4 6 5
Publisher Photo
This rich and cheesy crowd-pleaser is golden-topped and makes any gathering special. “It's comforting and hearty and so make-ahead convenient. I've even made it a week before, frozen it, then reheated the day guests arrive. It's yummy with a loaf of crusty bread and salad.” Barbara Carlucci - Orange Park, Florida
TOTAL TIME: Prep: 45 min. Bake: 65 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 45 min. Bake: 65 min. + standing
MAKES: 12 servings


  • 1/3 cup butter, cubed
  • 1/3 cup all-purpose flour
  • 3-3/4 cups half-and-half cream
  • 1 cup heavy whipping cream
  • 3/4 cup grated Parmesan cheese, divided
  • 2 cartons (15 ounces each) ricotta cheese
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 3/4 cup shredded carrot
  • 12 no-cook lasagna noodles
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup seasoned bread crumbs
  • 1 tablespoon butter, melted

Nutritional Facts

1 piece: 503 calories, 33g fat (21g saturated fat), 124mg cholesterol, 431mg sodium, 29g carbohydrate (8g sugars, 2g fiber), 22g protein .


  1. In a large saucepan, melt butter. Stir in flour until smooth; gradually add creams. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 1/2 cup Parmesan cheese.
  2. In a large bowl, combine the ricotta cheese, spinach, carrot and remaining Parmesan cheese.
  3. Spread 3/4 cup sauce mixture in a greased 13-in. x 9-in. baking dish. Layer with four noodles (noodles will overlap slightly), half of the ricotta mixture, 1 cup sauce and 2/3 cup mozzarella cheese. Repeat layers. Top with remaining noodles, sauce and mozzarella cheese. Combine bread crumbs and butter; sprinkle over lasagna (dish will be full).
  4. Cover and bake at 375° for 55 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 15 minutes before cutting. Yield: 12 servings.
Originally published as Meatless Spinach Lasagna in Simple & Delicious November/December 2008, p13

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Meatless Spinach Lasagna

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Cwaz23 158914
Reviewed May. 2, 2013

"This is really just too cheesy. Not much in the way of seasonings. Just more cheese.

I had hoped with the spinach and carrot, t would be okay, anyway. That was the problem --- it was just okay. We have a good number of other tastier options. Won't keep this recipe."

rondha sullivan 175687
Reviewed Jan. 19, 2012

"but i would use garlic in sause and pepper garlic salt mushrooms onions in butter then add to the rest of the mixture and for the bread crumbs i used panco and added garlic salt parmssan cheese and italian seasoning was really tastey and delicious"

maggieaw 163943
Reviewed Sep. 30, 2010

"Great base recipe but I agree with the earlier rating. it needs seasoning. I followed the recipe exactly but next time I will salt and pepper and maybe garlic the white sauce. A touch of nutmeg in with the spinach portion would be lovely too. I was excited to try this white sauce meatless lasagna- delicious!"

michellern 158901
Reviewed Feb. 10, 2009

"This needs seasoning and flavor. I added two cloves of garlic in the butter at the start of it and also added garlic salt and fresh ground pepper to the cream sauce. I chopped up five green onions and added to the ricotta mix too. Turned out very tasty. As written this sounded very bland."

maggie2375 103070
Reviewed Dec. 17, 2008

"Very good lasagna recipe. The sauce is creamy and tastes great. A good way to eat spinach!!"

Mrs_Lucci_N_FL 142212
Reviewed Oct. 23, 2008

"This is yummy. It's very comforting and easy too."

Loading Image