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Short description

Layers of tender pasta, creamy ricotta-spinach filling, roasted vegetables, and béchamel sauce, baked until bubbly and golden, then topped with mozzarella and cherry tomatoes for a luxurious, comforting casserole.

Why You’ll Love This Recipe

• Features a rich combination of creamy and roasted flavors with vibrant textures.
• Béchamel adds extra silkiness and binds the layers beautifully—resulting in a unified, indulgent bite.
• Adaptable: perfect for vegetarian menus, leftover-friendly, and readily customizable with seasonal produce.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Lasagna noodles (cooked per package directions)
• Ricotta cheese
• Fresh spinach, chopped
• Grated Parmesan cheese
• Large egg
• Roasted red bell peppers, sliced
• Roasted mushrooms, sliced
• Cherry tomatoes, halved (reserve some for topping)
• Shredded mozzarella cheese
• Béchamel (white) sauce
• Olive oil
• Salt and pepper (to taste)
• Fresh parsley or basil (for garnish)

directions

1. Preheat oven to 375 °F (190 °C).
2. Heat olive oil in a skillet, sauté spinach until wilted (~2 minutes); cool slightly.
3. In a bowl, mix ricotta, Parmesan, egg, spinach, salt, and pepper.
4. Spread a thin layer of béchamel sauce in the baking dish. Layer noodles, ricotta mix, roasted peppers, mushrooms, and some cherry tomatoes. Drizzle béchamel and sprinkle mozzarella.
5. Repeat layers, finishing with noodles topped with béchamel, mozzarella, and reserved tomatoes.
6. Cover with foil and bake for 25 minutes, then uncover and bake another 15–20 minutes until cheese is golden and bubbly.
7. Let rest 10 minutes before slicing. Garnish with parsley or basil.

Servings and timing

Drawing from comparable vegetable lasagna recipes, this version likely yields 8 servings. For example, a similar lasagna from Cookie and Kate serves 8 with a total time of about 1 hour including cooling (Cookie and Kate, RecipeTin Eats, The Picky Eater, Allrecipes, Allrecipes).

• Prep time: ~15 minutes
• Cook time: ~40–45 minutes (25 minutes covered + 15–20 minutes uncovered)
• Total time: ~1 hour (plus a 10-minute rest before serving)

Variations

• Swap in your favorite seasonal veggies—zucchini, eggplant, carrots, or butternut squash—for a personalized twist (inspiredtaste.net, By The Forkful).
• Use no-boil noodles for quicker assembly, adjusting bake time accordingly (Love and Lemons).
• For added richness, blend heavy cream into the ricotta or béchamel layer (smitten kitchen).
• Try cottage cheese instead of ricotta for higher protein and a different texture (Cookie and Kate).

storage/reheating

• Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350 °F or in the microwave until heated through (Love and Lemons).
• Freeze assembled (unbaked or baked) lasagna for up to 3 months. Thaw overnight, then bake covered at 400 °F for ~20 minutes and uncovered for another 20–25 minutes until bubbling (Love and Lemons).

FAQs

1. Can I halve the recipe and use an 8×8-inch dish?

Yes—you can halve the ingredients and use a smaller pan. Cooking time remains similar (Kristine’s Kitchen).

2. Why let it rest before serving?

Resting (about 10–15 minutes) allows the layers to set, making cleaner slices and less runny servings (Kristine’s Kitchen).

3. Can I use no-boil noodles?

Absolutely. If using no-boil noodles, cover with foil and bake longer (~40–50 minutes), then uncover to brown cheese (Love and Lemons).

4. Any tips to prevent sogginess?

Ensure roasted veggies are well-drained, and don’t over-saturate layers with sauce. Also, cooking spinach helps remove excess moisture (EatingWell).

5. What sides work best?

A crisp green salad, garlic bread, or roasted broccoli complement this lasagna well (Love and Lemons).

6. How can I boost nutrition?

Add legumes like lentils to the béchamel or sauce for an extra protein kick and vegetable boost (By The Forkful).

7. Can this be made vegan?

Yes—use plant-based ricotta, skip the egg, and rely on béchamel alternatives or vegan cheeses (Love and Lemons).

8. Will the texture improve the next day?

Many cooks report that lasagna flavors deepen and texture firms up nicely after refrigeration, making leftovers especially satisfying (By The Forkful).

9. How to ensure vegetables cook evenly?

Roast or sauté vegetables before layering to develop flavor and ensure even texture in the finished bake (EatingWell).

10. Can I prep it ahead?

Yes—assemble and refrigerate the lasagna the night before. Bring it to room temperature while the oven heats, then bake as directed.

Conclusion

This Creamy Spinach and Roasted Vegetable Lasagna is a satisfying, flavorful dish that’s perfect for feeding a crowd or meal prepping for the week. It blends rich layers of cheese, béchamel, and roasted vegetables into a beautiful baked casserole. The recipe is flexible, customizable, and resilient—ready to shine in any home kitchen.

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