Spinach Lentil Lasagna is a wholesome, vegetarian twist on the classic Italian dish that’s just as satisfying and comforting as the traditional meat version. This recipe layers tender lasagna noodles with a hearty lentil and spinach filling, creamy ricotta cheese, and plenty of melted mozzarella, all blanketed in rich marinara sauce. The lentils provide excellent protein and a meaty texture that makes this lasagna filling enough to please even dedicated carnivores, while the spinach adds color, nutrition, and a subtle earthiness. Whether you’re vegetarian, trying to eat more plant-based meals, or simply looking for a delicious way to incorporate more vegetables and legumes into your diet, this lasagna delivers layers of flavor in every forkful. It’s perfect for feeding a crowd, meal prep, or a cozy family dinner.
Serving Quantity: 8 servings
Preparation Time: 25 minutes
Cooking Time: 55 minutes
Total Time: 1 hour 30 minutes (including resting time)
Ingredients:
- 12 lasagna noodles
- 1 cup dried green or brown lentils (rinsed)
- 2 and a half cups vegetable broth
- 2 tablespoons olive oil
- 1 medium onion (diced)
- 4 cloves garlic (minced)
- 10 ounces fresh spinach (or 1 package frozen, thawed and squeezed dry)
- 1 jar (24 ounces) marinara sauce
- 1 can (15 ounces) crushed tomatoes
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- Half teaspoon black pepper
- 15 ounces ricotta cheese
- 1 large egg
- Half cup grated parmesan cheese
- 3 cups shredded mozzarella cheese
- Quarter cup fresh basil (chopped)
- Pinch of nutmeg
Nutrition Information (Per Serving):
- Calories: 465
- Protein: 28g
- Carbohydrates: 52g
- Fat: 16g
- Sugar: 9g
- Sodium: 895mg
- Fiber: 9g
- Cholesterol: 60mg
- Iron: 6mg
- Calcium: 425mg
1. Cook the Lentils
Combine the rinsed lentils and vegetable broth in a medium saucepan. Bring to a boil over high heat, then reduce the heat to low and cover. Simmer gently for 20 to 25 minutes until the lentils are tender but still hold their shape. They should be cooked through but not mushy. Drain any excess liquid if needed and set the lentils aside. Green or brown lentils work best for this recipe because they maintain their texture during cooking and baking, unlike red lentils which become too soft.
2. Prepare the Spinach Lentil Filling
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant. If using fresh spinach, add it to the pan in batches, stirring as it wilts down. This takes about 3 to 4 minutes. If using frozen spinach, make sure it’s thoroughly thawed and squeezed completely dry before adding to the pan. Add the cooked lentils, crushed tomatoes, Italian seasoning, salt, and pepper. Stir everything together and let it simmer for 5 minutes to blend the flavors. The mixture should be thick and hearty, not watery. Remove from heat and set aside.
3. Make the Ricotta Mixture
In a medium bowl, combine the ricotta cheese, egg, grated parmesan cheese, a pinch of nutmeg, and half the chopped fresh basil. Mix with a spoon or spatula until smooth and well blended. The egg helps bind the ricotta so it doesn’t become runny during baking. The nutmeg is a traditional Italian addition that adds subtle warmth and depth to the cheese layer. Season with a pinch of salt and pepper to taste.
4. Cook the Lasagna Noodles
Bring a large pot of heavily salted water to a boil. Add the lasagna noodles and cook according to package directions until al dente, usually about 8 to 10 minutes. Stir occasionally to prevent the noodles from sticking together. Drain the noodles and lay them flat on a clean kitchen towel or lightly oiled baking sheet to prevent them from sticking together while you assemble the lasagna. If you’re using no-boil noodles, you can skip this step, but add an extra half cup of marinara sauce to the recipe for moisture.
5. Assemble the Lasagna Layers
Preheat your oven to 375 degrees Fahrenheit. Spread one cup of marinara sauce evenly across the bottom of a 9 by 13 inch baking dish. This prevents the noodles from sticking. Lay four lasagna noodles over the sauce, slightly overlapping if needed. Spread half of the ricotta mixture over the noodles, then add half of the spinach lentil filling, spreading it evenly. Sprinkle one cup of shredded mozzarella over the filling. Add another layer of four noodles, the remaining ricotta mixture, the remaining spinach lentil filling, and another cup of mozzarella. Top with the final four noodles and cover completely with the remaining marinara sauce. Sprinkle the last cup of mozzarella cheese evenly over the top.
6. Bake Until Bubbly and Golden
Cover the baking dish tightly with aluminum foil, being careful not to let the foil touch the cheese. You can spray the underside of the foil with cooking spray to prevent sticking. Bake covered for 35 minutes. Remove the foil and continue baking for another 15 to 20 minutes until the cheese on top is melted, bubbly, and golden brown in spots. The edges should be bubbling and the lasagna should be heated all the way through. If you want extra browning on top, turn on the broiler for the last 2 minutes, watching carefully.
7. Rest and Serve
Remove the lasagna from the oven and let it rest for 10 to 15 minutes before cutting. This resting time is crucial because it allows the layers to set and makes cutting and serving much cleaner. If you cut into it immediately, the layers will slide apart and all the cheese and filling will run. After resting, cut into eight squares and serve hot, garnished with the remaining fresh basil and extra parmesan cheese if desired.
Tips for Perfect Spinach Lentil Lasagna
Make this lasagna a day ahead for even better results. Assemble completely, cover tightly, and refrigerate overnight. Bake the next day, adding 10 extra minutes to the covered baking time since it’s starting cold. The flavors develop beautifully overnight. If you prefer a saucier lasagna, add an extra cup of marinara sauce mixed into the lentil filling. Some people like their lasagna more dry and structured while others prefer it saucy. Use good quality marinara sauce for the best flavor. Homemade is wonderful if you have time, but a good jar of sauce works perfectly for weeknight cooking. Fresh mozzarella can be used instead of shredded, but it releases more moisture, so pat it dry and use slightly less. You can sneak in extra vegetables by adding diced bell peppers, mushrooms, or zucchini to the lentil mixture. Just sauté them with the onions. For a vegan version, replace the ricotta with a mixture of crumbled firm tofu, nutritional yeast, lemon juice, and Italian seasonings. Use vegan mozzarella or omit the cheese entirely and add extra vegetables. This lasagna freezes beautifully either before or after baking. To freeze unbaked, assemble completely, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Bake from frozen, adding 30 to 40 minutes to the covered baking time. To freeze baked lasagna, cool completely, cut into portions, wrap individually, and freeze. Reheat portions in the microwave or oven. Leftovers keep in the refrigerator for up to 5 days and actually taste better the next day. Reheat individual portions in the microwave or the whole dish covered in a 350-degree oven. Serve with garlic bread and a crisp green salad for a complete Italian feast. A drizzle of good olive oil and a sprinkle of red pepper flakes on individual servings adds extra flavor and sophistication.
