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Vegetarian Lasagna

Meatless Lasagna

I LOVE lasagna! All of that cheesy, saucy goodness?? What’s not to love? Wrap and freeze any extra servings individually to thaw and warm for lunch in a hurry. I love leftovers almost as much as I love lasagna. :-)
Course Main
Cuisine Italian
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Calories 374kcal
Author Jill Nystul


  • 1 lb. Spinach Frozen and Thawed
  • 2 cups cottage cheese
  • 1 Tbsp Italian herb seasoning oregano thyme, basil, rosemary, etc.
  • 1 package lasagna noodles “no-boil” or “oven-ready”
  • 2 cups marinara sauce
  • 2 Tomatoes sliced thickly
  • 2 cups mozzarella


  • Preheat your oven to 350º, and oil your baking pan.
  • Season the thawed spinach with salt and pepper to taste.
  • To the cottage cheese, add a tablespoon or so of Italian herb seasoning, and more salt and pepper to taste.
  • Place a layer of lasagna noodles in the bottom of your oiled baking pan.
  • Distribute about half of the seasoned spinach on top of the noodles.
  • Spread about half of the seasoned cottage cheese on top of the spinach and noodles.
  • Add another layer of noodles, spinach, and cottage cheese to the dish.
  • Add one final layer of noodles on top, then add a layer of fresh tomato slices on top of the noodles.
  • Pour the two cups of marinara sauce evenly over the top of the lasagna, then sprinkle the mozzarella evenly on top of the sauce.
  • Cover the lasagna with tin foil, and bake in the oven for 50 minutes.
  • Carefully remove the foil, and let it bake uncovered for an additional 10 minutes or so to brown the cheese.


Calories: 374kcal | Carbohydrates: 24g | Protein: 31g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 63mg | Sodium: 1497mg | Potassium: 1375mg | Fiber: 5g | Sugar: 11g | Vitamin A: 12235IU | Vitamin C: 48.8mg | Calcium: 531mg | Iron: 5.4mg