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Meatless Spinach Lasagna

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


  • 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 shredded part-skim mozzarella cheese
  • 1/2 cup seasoned bread crumbs
  • 1 tablespoon butter, melted


  • 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.
  • In a large bowl, combine the ricotta cheese, spinach, carrot and remaining Parmesan cheese.
  • Spread 3/4 cup sauce mixture in a greased 13x9-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).
  • Cover and bake at 375° for 55 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 15 minutes before cutting.
Nutrition Facts
1 piece: 503 calories, 33g fat (21g saturated fat), 124mg cholesterol, 431mg sodium, 29g carbohydrate (8g sugars, 2g fiber), 22g protein.

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Average Rating:
  • deelyon
    Jan 27, 2018

    This is a wonderful recipe! People have to realize that you would add garlic if you like that, add herbs if you like that add salt if you want it. The recipe is great. Make it your own by adding what you like. I also use Panko crumbs because I like the crunch. This reminds me of Stouffers and we like that. Go lighter on the cheese if you don’t want it cheesy. Come on people, use your head here. I’ve tried other vegetable lasagnas and they don’t compare. Thanks for sharing your recipe.

  • Cwaz23
    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
    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
    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!

  • sonygirl100
    Apr 17, 2009

    No comment left

  • michellern
    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.

  • sharon615
    Jan 12, 2009

    No comment left

  • maggie2375
    Dec 17, 2008

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

  • Mrs_Lucci_N_FL
    Oct 23, 2008

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