This lasagna recipe is for my friend Scott. A few months ago, he wanted to cook dinner for his wife, Sara, and came here to look for a lasagna recipe. I had nothing to offer him! Sorry, Scott.
I’m making up for it with this spinach artichoke lasagna, which was originally intended to be a spinach mushroom lasagna, but the mushrooms weren’t quite right. Artichokes were meant for this lasagna.
I honestly hadn’t attempted lasagna in four years, after one bad veggie lasagna experience that happened soon after I started this blog. I remember thinking that I had put a lot of effort into that lasagna for such lackluster results and swore off cooking lasagna indefinitely.
That was before I had discovered no-boil lasagna noodles. It was also before I learned that photographing a recipe under my artificial overhead kitchen lights is a very bad idea. It was a long time ago and I’m happy to report that I have finally conquered the art of the lasagna.
This is one freshly flavored, not-too-heavy, nearly healthy spinach lasagna. I love it so much that I could hardly resist eating leftover lasagna for breakfast.
I hoped that this lasagna could be a quick weeknight meal, but it’s a little more involved than I had initially planned. You will, however, save a step if you use DeLallo Foods’ no-cook whole wheat lasagna noodles like I did. (I partnered with DeLallo this year because they make the best whole wheat pasta and their lasagna noodles are no exception!)
I tried using jarred sauce in my first lasagna, but I used too much and my lasagna, while delicious, was a little too soupy and too salty. I found the perfect solution with a simple, no-cook, diced tomato, basil and garlic sauce.
If you are in a pinch for time, though, I think you could substitute store-bought sauce for the homemade sauce below now that I got the quantity right. I think you could also get by with frozen spinach instead of fresh, but that fresh spinach flavor really plays nicely with the fresh-tasting tomato sauce. If you aren’t that into artichokes or can’t find any, you can skip them altogether for a classic and delicious spinach lasagna recipe.
The recipe below makes heavy use of a food processor, but if you don’t have one, you could probably get by with a blender. If you don’t have a blender, buy crushed tomatoes instead of diced, skip the blended cottage cheese step and chop the spinach mixture after it’s done cooking.
That’s right, I used cottage cheese in this recipe instead of the classic ricotta. It’s a little trick I learned from America’s Test Kitchen (they are full of tricks!). Cottage cheese has a better flavor and texture than ricotta when it comes to lasagna. I am not a fan of cottage cheese on its own, but it’s perfect in this recipe!
Spinach Artichoke Lasagna
- Prep Time: 20 mins
- Cook Time: 50 mins
- Total Time: 1 hour 10 minutes
- Yield: 8 to 12 servings 1x
- Category: Main
- Cuisine: Italian
This healthy vegetarian spinach lasagna includes lots of fresh spinach, jarred artichokes and the simplest homemade tomato sauce. This lasagna tastes even better the next day! Recipe yields one 9-inch square lasagna, which is enough for 8 or more servings.
Tomato sauce (or substitute 2 cups prepared marinara sauce)
- 1 can (28 ounces) diced tomatoes
- ¼ cup roughly chopped fresh basil
- 2 tablespoons olive oil
- 2 garlic cloves, pressed or minced
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes
Spinach artichoke mixture
- 2 cups (16 ounces) low fat cottage cheese
- 2 tablespoons olive oil
- 1 cup chopped red onion (about 1 smallish red onion)
- ¼ teaspoon salt
- 4 cloves garlic, pressed or minced
- 1 cup jarred or defrosted frozen artichokes, drained (simply omit for a classic spinach lasagna), quartered if necessary
- 12 ounces baby spinach, preferably organic
- Freshly ground black pepper, to taste
Remaining lasagna ingredients
- 9 no-boil lasagna noodles
- 2 cups (5 ounces) shredded fontina cheese or low-moisture, part-skim mozzarella
- Garnish: sprinkling of additional chopped fresh basil
- Preheat oven to 425 degrees Fahrenheit. To prepare the tomato sauce, first pour the tomatoes into a mesh sieve or fine colander and let them drain off excess juice for a minute. Transfer drained tomatoes to the bowl of a food processor. Add the basil, olive oil, garlic, salt and pepper flakes. Pulse the mixture about 10 times, until the tomatoes have broken down to an easily spreadable consistency. Pour the mixture into a bowl for later (you should have about 2 cups sauce).
- Rinse out the food processor and return it to the machine. Pour half of the cottage cheese (1 cup) into the processor and blend it until smooth, about 1 minute. Transfer the mixture to large mixing bowl. No need to rinse out the bowl of the food processor this time; just put it back onto the machine because you’ll need it later.
- Warm 2 tablespoons olive oil a large skillet over medium heat. Once the oil is shimmering, add the chopped onion and ¼ teaspoon salt. Cook, stirring often, until the onion is tender and translucent, about 4 to 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.
- Add the artichoke to the skillet, then add a few large handfuls of spinach. Cook, stirring and tossing frequently, until the spinach has wilted. Repeat with remaining spinach. Continue cooking for about 12 minutes, stirring frequently, until the spinach has dramatically reduced in volume and very little moisture remains in the bottom of the pan.
- Transfer the spinach artichoke mixture to the bowl of the food processor and pulse until the contents are finely chopped (but not puréed!), about 12 to 15 times. Transfer the mixture to the bowl of whipped cottage cheese. Top with remaining cottage cheese and mix well. Season to taste with salt and pepper. Now it’s lasagna assembly time!
- Spread ½ cup tomato sauce evenly over the bottom of an 8-by-8 or 9-by-9 inch square baker. Layer three lasagna noodles on top, overlapping their edges as necessary. Spread half of the spinach mixture evenly over the noodles. Top with ½ cup tomato sauce, then sprinkle ½ cup shredded cheese on top.
- Top with three more noodles, followed by the remaining spinach mixture. Sprinkle ½ cup shredded cheese on top. (We’re skipping the tomato sauce in this layer.) Top with three more noodles, then spread the remaining tomato sauce over the top so the noodles are evenly covered. Sprinkle evenly with 1 cup shredded cheese.
- Wrap the lasagna with a layer of parchment paper over the top (or cover tightly with aluminum foil, but don’t let the foil touch the cheese). Bake, covered, for 18 minutes, then remove the cover, rotate the pan by 180 degrees and continue cooking for about 12 more minutes, until the top is turning spotty brown. Remove from oven and let the lasagna cool for 15 minutes before sprinkling with chopped basil and slicing.
Recipe roughly adapted from several lasagnas in The Complete Vegetarian Cookbook, with reference to Serious Eats and Gimme Some Oven.
▸ Nutrition Information
Disclaimer: This post was created in partnership with DeLallo Foods and I received compensation for my participation. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!
Would love to make this but in my small town cannot find WW lasagna noodles anywhere, and I want to use WW pasta. Could I use penne , rotini or spaghetti shape instead and if yes would I bake it the same way.
You can buy whole wheat pasta on line from De Lallo Foods. It’s outstanding and reasonably priced. They run some great specials, too. High quality pasta, sauces, condiments.
Second time making this lasagna in the past two weeks! Seriously THE BEST! I couldn’t find fresh basil at the market today so I bought some prepared pesto and added that to the tomatoes. In these trying times I’m learning to be flexible with ingredients!
Made your Lasagna tonight. Only ingredient I forgot to buy, (maybe wouldn’t have found anyway, were the pasta noodles. I improvised by thinly slicing Zucchini and then par boiling.
The rest of the recipe was great, the zucchini was a good replacement, but perhaps was the cause of making the dish too watery.
My husband and I loved the flavors.
I too, had trouble finding basil, but luckily our Trader Joe’s was selling live plants a couple of weeks ago, so the plant went into the herb container.
I’ve done this with courgette and with aubergine, the trick is to fry them first in a generous amount of garlicky olive oil in flat discs. It removes some of the water and imparts delicious olive oil flavour. It also stops aubergine going rubbery
Just tried this recipe tonight, AMAZING! Just like the cook book you don’t disappoint. refreshing take on lasagna. Thank you!
This was my first time making lasagna and it turned out great! Loved this vegetarian version. I used ricotta instead of cottage cheese and normal lasagna noodles. Loved the spinach and artichoke combination. While none of the steps are particularly difficult, it was a lot happening at once and left me exhausted! Would definitely recommend starting early. Will have to try your veggie lasagna recipe next.
Yum! I was impressed to find a lasagna recipe that I could make and eat the same day. I switched out several items: greek yogurt instead of cottage cheese (lactose intolerant), kale for spinach (lots from our garden), yellow onion for red onion (that’s what I had), and fresh pasta noodles. Given the current situation you have to do what you can. Still fantastic!
Thank for sharing, Gina! I’m glad you were able to get creative and it turned out so well.
I love this recipe and have made it twice. It is a few steps but so worth it. The cottage cheese and making your own sauce really add to it but using a jar and normal ricotta cheese save time and don’t take away from flavor.
This may be a silly question, but if using regular lasagna noodles, should they be fully cooked beforehand? And for freezing, should I bake completely, freeze, then reheat? Thanks in advance!
Hi Marisa! If you aren’t using no boil, my experience is to cool them so they have just a little firmness left to them. I don’t have great experience with freezing recipes like these as they tend to get watery for me.
We are making this recipe for the third time today. The second time we made several extra trays and covered them with plastic wrap and foil before throwing in the freezer. Took them out 24 to 48 hrs before cooking to thaw in fridge and they actually cooked up nicely. Much better than any store bought lasagna.
From the second time we started adding chopped mushrooms and because there were no frozen artichokes on our ravaged store shelf, used marinated artichoke hearts and reserved the olive oil for the oil in the spinach mix. It was wonderful and has made this a staple of our bulk meal prep rotation.
Looking forward to trying more of your recipes
Thank you for sharing, Keri! I’m glad you have had luck freezing this recipe. I appreciate your review!
This was truly delicious! Will be making this again! ❤️
Looking forward to trying this recipe! Is the caloric information for 1/8th of the recipe or 1/12th?
Hi Sarah! It’s per serving so each serving and there are a total of 8 servings. If that makes sense?
My family enjoyed this meal. Thank you for sharing! we will be making it several times I’m sure.
Absolutely delicious! Made this for a dinner party and everyone loved it, even my partner who doesn’t like eating vegetables (he said he couldn’t even taste the vegies).
Will definitely be making this again!
To increase the vegie intake, I added finely diced carrots, mushrooms and capsicum to the tomato sauce.
I’ve made this one several times, and it is always great. Sometimes I make my own ricotta and sub for the cottage cheese. That is great, but totally unnecessary, the recipe is wonderful as written.
I’m glad you love it, Eric! Thank you for sharing.
FABULOUS!!! I prefer it over traditional lasagna. I added mushrooms. Pureeing the cottage cheese is brilliant:) So good! I love your recipes. This is my first recipe review!
So delicious that even my frozen food and dessert loving’ husband raved about the flavors! I had to use Barillo white oven ready lasagna noodles, and I (oops!) pureed the spinach/artichoke mixture, but the texture, moisture and flavors are spot on, and we decided this is definitely a weekly dinner entree! Can’t wait to make it again!!
Cassandra Jean Blair
Omg this was freaking amazing!!!!!!! Can’t wait for leftovers! I used a nutribullet so it always on the verge of a purée but it was still so awesome! Perfect laying also-
I’m happy to hear it! Thank you for your review.
Holy cow! I just made this for Thanksgiving (today). The only thing I did different was to cook the lasagna based on the box of noodles. I used Jovial brown rice lasagna noodles.
I, of course, had to sample the lasagna. Delicious! Seeing how cottage cheese could be whipped was astounding.
5 stars all the way! Thank you and Happy Thanksgiving.
Happy Thanksgiving Lana! I love that you made this lasagna, so good. Thank you for your review.
Can you use marinated jarred artichoke hearts?
Hi Beth, Yes that can work too. Follow the steps as listed.
My mom has made lasagna for Christmas Eve for years, one meat and one veggie. I took up the vegetable one with your recipe three years ago seeing as how she was basically making it for me. This year I’ll have to make it in shells so I can bake and take to everyone. Just wanted to say thanks for your recipe and for being part of our holiday traditions.
You’re welcome! I’m so delighted for my recipes to be apart of your traditions, Carla.
This was soooooo good! I’m making it again for Xmas as a vege option and the kids will love it too! I found cooking it then reheating it later was totally fine and the flavours the next day were even better! YUM YUM!
This lasagna sounds delicious. I’m sensitive to some dairy, what can I use instead of cottage cheese?
Hi Christine! You could try my vegan sour cream. I used it in my vegan lasagna and it was delicious!
SO Excellent! My husband loved it and so did I! I actually forgot to cook the noodles and popped the regular lasagna noodles in and.. not bad! I will absolutely make this again! And again! Already shared it with another!
Wonderful to hear, Beth! Thank you for sharing.
There is no note on the amount of artichokes other than “a Jar”. Can you please specify an amount?
Hi! It specifies one cup. I hope this helps!
Artichokes packed in oil or water? And when you say say whipped cottage cheese what does that mean as opposed to regular cottage cheese your adding to bowl?
Hi Dee, either for the artichoke, you will just be draining them anyway. Frozen and thawed work too. Step 2 you whip the cottage cheese in the food processor, if that helps.
I don’t ever comment but this recipe is so delish that I just had to! Thank you for this, we’ve been trying to eat more vegetarian meals and so many recipes leave you missing “something”. I made this almost exactly to recipe (except I used Smart Pasta instead of whole wheat). Totally delish. Looking forward to leftovers tomorrow!
I’m happy you did! Thank you for sharing, Stacey.
yum it lok goud
Made this lasagna a few nights ago. It was a game changer for my boring dinner lineup. I assembled the lasagna the night before (Sunday) and put in fridge. I had to bake a little longer (a little over an hour) but it was perfect. I did make a little more marinara sauce, anticipating it would need it because of the overnight refrigeration. I added the remaining mushroom powder I had from a previous recipe. To say it was a hit would be a lackluster description. It was rich, full of flavor and while I was sure I would not miss the meat, I was afraid I would miss the smooth richness of butter…I did not. Thanks for the recipe. Of note, I read most of the reviews before trying the recipe and I used Barilla no bake lasagna noodles and they turned out fine. Perhaps it was a stroke of luck, perhaps because of the extra marinara, but it was not dry as some have pointed out.
Game changer, I love that! Thank you for taking the time to review, Karla.
I made this last night and I am SUPER excited to eat the leftovers today. The prep time took me longer than it should because it was my first time making a lasagna so I was nervous. I was SO proud when it was done! The no-boil noodles are such a great idea to save time and they came out perfect. This lasagna is savory and garlicy with a little kick from the chili flakes. Oh…and I highly recommend using Kate’s suggestion of fontina cheese…WOW! A+
Thanks for letting me know you loved it, Dave. I appreciate you sharing!
This sounds delicious! For the ingredients… 12 oz spinach… would it also be 12 oz frozen spinach? Also, I’m guessing you can freeze this? Thank you!!
Hi! See the body of my post for details on frozen spinach. I think fresh is best, but you could get by frozen. I haven’t tried it myself though.
I made this for a friend who just had surgery and she and her family raved about it (as did mine). My only tweaks were using jarred marinated artichoke hearts, I added a can of artichoke bottoms-diced- (just b/c I love chokes!), and added some Parmesan on top.). Yum!
How kind of you, Desi! Thank you for sharing. I’m happy it was a hit for her.
I used roasted tomatoes and an extra garlic clove. I wouldn’t do that again.
Too garlicky :) And I’ll try w regular tomatoes.
I added a layer of length sliced and sautéed zucchini and added mushrooms.
My biggest problem was I ate too much!
Will definitely make again!
I made this tonight for dinner and it was excellent!!!!!! I didn’t have no boil noodles so I just used regular ones and just parboiled them and it worked out great! I wanted to eat the whole pan! Loving your recipes!
Thank you for sharing, Corie! I appreciate your review.
I want to make this for friday dinner, sounds delicious! Could I perhaps add bechamel too? I love bechamel and this veggie filling hits all the marks but don’t want to ruin it.. help please :)
Everyone in my family really enjoyed this. The sauce is super flavourful and surprisingly easy. :)
I’d like to make this and deliver it to a friend who needs some support right now. Her family may not eat it for a day or two. Is it best to deliver it fully baked, for reheating? Or deliver it unbaked? I’m concerned about the dish getting either too soggy or dry.
Thank you – This is a great recipe!
Hi! I would suggest baked so they can rewarm portions as needed. I hope that helps!
So incredibly good! I added mushrooms to the spinach and artichoke mixture, and it’s perfect. This will be a repeat for sure – thank you!
Sounds delicious! Thank you for sharing your variation, Rachel.
I literally make this every other week for my family. It’s so delicious, it’s like desert.
I love that, Erin! Thank you for your review.
Wow! Thank you soooo much for this recipe. My family loved it! We have been trying to eat less meat but it’s hard for us (bc we r total carnivores). Unlike so many other vegetarian recipes, I didn’t miss meat AT ALL.
I don’t have a good processor or a blender so I used an immersion blender and it worked GREAT.
Can’t thank u enough. I will be trying your other recipes for sure!
You’re welcome, Misha! Thank you for sharing you loved it.
Delicious. I really don’t know how you get 8 servings from a 9inch pan; they must be small servings. Thank you for this vegetarian version of lasagne. Lasagne is truly, a comfort food!
Terrific recipe! It was very tasty and not too salty. Can’t wait to eat the leftovers tonight! Thank you!
I hope you loved the leftovers, too! Thank you for your review, Sue.
Excellent, I’ll be making again to share with friends
That’s great to hear, Laure! I appreciate your review.
I have made this many times now and I love it- thanks for taking the time to work out the perfect recipie!!
Great recipe! Quite easy but some complex flavors. Thank you!
You’re welcome, Rachel!
Love this recipe!
The spinach lasagna was DELICIOUS!! I want to make it for my sister and her boyfriend but they cannot eat tomatoes. Do you think I can substitute with pesto? Thank you for an amazing dish!
Hooray! I’m glad you loved it, Stacey.
This Lasagna is amazing!!! I make it once a month! You will not be disappointed. Once I forgot to get the ingredients for the marinara and could not get back to the store so I just used Prego which is what I had in the cupboard and it was still amazing. I have been going over the website all morning and I have picked out six more recipes to make in the upcoming weeks can’t wait to see how they are.
Thank you, Sue! I appreciate you sharing.
I just made your spinach artichoke lasagna….it’s a keeper!!!! My only question is what is the calorie count? I used 1% cottage cheese
Hi Cath! The nutrition information is below the notes section. I’m glad you loved it!
Robyn M Frank
I made this last Sunday for my meat loving husband and he loved it so much that he wants me to make it again tonight. YUM!
I’m glad it was a hit, Robyn!
Our favourite lasagna – we make this 2-3x per month (at least). I don’t usually leave ratings for recipes, but we love this one so much, I had to!
That’s great, Laura! Thank you for your review.
Help! Where can I find a 9×9 baking dish often used in your recipes? I used an 8×8 for the Roasted Eggplant Lasagne this week and it was just too small.
Thanks, love your recipes!
Hi! You can find it on Crate & Barrel. I’m glad you are enjoying my recipes, Cindy!
Absolutely delicious! Making again for my son’s birthday dinner this weekend. I can’t believe I like it better than traditional lasagna!
Hooray! I’m happy to hear that, Karen.
I am going to make this soon, but was wondering about the artichokes. Marinated, or not?
Hi! You can use marinated. Just be sure to drain. I hope you love them!
I would really like to make this for Christmas. Can it be made in advance? Thank you
Hi Jean! It can make great leftovers. I’m not sure about prepping too far in advance without the end result being watery. Let me know if you try it!
I loved the recipe. I was a little confused with the amount of time required for baking. It appeared that you only bake for 1/2 hour with a 15 min. cooling time. However, the instructions in the beginning indicated a baking time at 50 min. Regardless, I did watch it closely and at a 425 oven, it was ready in 1/2 hour.
Hi Elizabeth, thank you for your comment! I’m glad you enjoyed it. The cooking time includes the time for prep of cooking / preparing the vegetables. I hope that helps.
Made this recipe this weekend and WOW it was good! I was skeptical of the cottage cheese but it totally worked. Thank you!
You’re welcome, Carmen!
This was an incredibly easy and delicious weeknight meal! I used jarred sauce which helped as well. I will make this again and can change it up with any leftover veggies I have on hand like kale, zucchini, etc…
I’m delighted you enjoyed it, Janet! I appreciate your review.
Delicious! I followed the recipe exactly, and it was perfect.
I notice lots of the comments are around people not finding all the ingredients. For UK users like me, there should be 0 trouble finding any of the above ingredients!
This is OUTSTANDING and have made several times! It took longer than suggested, but like all of your recipes, was worth it and delicious!
Thanks for another healthy and tasty recipe!
You’re welcome, Peggy! I’m glad you enjoyed it.
Can you premake this and freeze and cook from frozen? Also I make this 3x a month and text this recipe to EVERYONE!!! Delish!
Hi! I haven’t tried freezing this one so I can’t say for sure. Sorry! I’m glad you enjoy this recipe, Eileen.
This lasagna is absolutely delicious! So flavorful; right combo of red sauce and cream sauce/seasoning.
Question for those using gluten free lasagna noodles like Jovial: How long long would you recommend baking the lasagna with the foil on since I’ve found that the Jovial brand (brown rice & water) takes longer? 18 min didn’t do it for gluten free lasagna noodles, which by the way, work beautifully with the recipe with a time adjustment l! Thanks so much!
We made your Buffalo Cauli and Blue Cheese Dip for apps before the Super Bowl. Yum!
Thank you for sharing, Bea! If you are finding they don’t cook as well, you can pre boil them to start the cooking process and then assemble. This works well for my Best Vegetable Lasagna. I hope this helps! I’m glad you enjoyed it.
Love this!!! You can’t beat a lasagne, and this is a nice twist on a classic – it’s fresh and interesting, but still 100% comfort food. It took me a while to make, but definitely worth the effort, will be making this again.
Hello! If I want to make this ahead of time (but only by a day) should I bake it and refrigerate, or can I leave it assembled but unbaked to give to my friend to just pop in the oven? Thank you!
Hi Andi! I don’t think this one will hold up well without being baked. It does make great leftovers so you could try baking then having your friend reheat servings!
Made this recipe with my homemade sauce and used low fat ricotta instead of cottage cheese. I was too lazy to get the blender out and just mixed the filling together (added some mushrooms that needed using) and it was delicious. Thank you. Leftovers today.
Thank you for sharing! I’m glad you loved it.
I’m making this for a dinner party Friday evening. If I assemble it early in the day and refrigerate, how long should I bake. I saw where someone who had refrigerated it, had to bake for an hour. Compared to 30 minutes you indicate in your instructions seems a bit too long.
WOW! Amazing flavor. No food processor, so did cottage cheese in blender. Once veggies were done in large pan I used a hand chopper directly in the pan! Worked great and no extra clean up. Just two of us so I especially love your lasagna recipes in 9” pans!
Wonderful to hear, Debra! I appreciate your review.
We really liked this lasagna. It tasted light and fresh. I would like to double the recipe for a dinner party. Do you think a 13 x 9 pan would work if I double the ingredients?
Hi, I believe others have made it in that size of pan and it’s worked. You can always split if you need to. Enjoy!
Love this recipe! I add a few more spices to the cottage cheese mix (some lemon juice, nutmeg, and a dash of red pepper flakes) but that’s just always how I like lasagna. Love how light the cottage cheese makes it- makes it far more pleasant to eat, in my opinion.
Wonderful to hear, Jenna! I appreciate your review.
I love this recipe and have made it a few times so far. My only question is how on earth can it only take 20 minutes to prep? What am I doing wrong?!!
Hi Nora! I’m glad you love it. I try to be as accurate as I can about timing, but I know it does vary based on skill, kitchen tools and comfort when using sharp knives.
Peter and Mary Ann
I had my doubts about the recipe since it’s a bit involved because of using a food processor to make the white part of the sauce, but I tried it anyway. I used regular lasagna noodles and a Newman’s Sockaroonicaroni Sauce but other than that followed the recipe closely. It really was worth it. This is a very tasty dish and we loved it. Fresh and light. It’s three meals for the two of us (two are in the freezer). I tossed out my other veggie lasagna recipes and am going to use this one as my go to vegetarian lasagna
Can I make the artichoke spinach mixture a day early and refrigerate it.. If yes, do you suggest I take it an hour or so before putting the lasgana together?
Hi Patricia, I haven’t tried it. I would hesitate as it can release some moisture and not sure how well it would bake up. If you try it, I would be interested in your results!
Can’t wait to t this!
What are instructions for reheating?
Hi! You can gently reheat in the microwave or in your oven if you prefer.
Love this recipe, have made it so many times. Was just wondering if I could prepare it the evening before and then cook it the following day? Would that be ok with the par-boiled lasagna sheets?
Hi, You can try it. Let me know how it goes! It will likely be more watery.
I love this lasagna! I wanted to see if you could help me to adapt it to using non- cow’s milk cheese. I was thinking of substituting goat cheese but don’t know about for all of the cheeses. Any suggestions?
You could try it. It won’t melt the same. Let me know what you think when you try it!
This is a go to favorite! What is the best way to freeze an assembled (in glass 8×8 square baker) but uncooked lasagna to enjoy at a later time?
P.S. I love your cookbook “Love real Food”. So many great recipes!
Thank you, Cathy! I recommend baking this right away. You can freeze in portion sizes if you like, but it will release moisture.
I made this for a friend who had surgery and just received an email from her husband, “Maybe the best lasagna I have ever had.” Now I need to make it for me and my husband.
I had a 9×9 pan which allows for 4 lasagna noodles so I did that instead of the 3 suggested in the recipe. Based on the feedback I received, I guess is worked out and wasn’t too dry.
That’s wonderful! Thank you for sharing, Eveleen. I appreciate your review!
This recipe is top notch as the rest of your recipes. When I am looking for vegetarian recipes your blog is the first thing I check out.
My heartfelt thanks to you for putting such amazing recipes together.
This was delicious and the no-boil lasagna noodles made it easy as well. We had it as our Christmas Day meal. I did add a little feta cheese to it because I had some that needed to be used. It does make a nice addition, but I could tell that this would have been wonderful without it as well.
A perfect holiday meal! Thank you for sharing, Michele.
Any tips for making this ahead and transporting 3 hours away?
You could try to reheat in the oven or assemble there and then bake? Let me know what you did!
Can this be made ahead?
I recommend this best right away or as leftovers.
I had my reservations, but I made this today used your exact recipe. And for my husband I made the veget. one –Both were Excellent! thanks, judy from Halifax, NS Canada
I’m glad you enjoyed it, Judy!
Lasagna’s one of my favorite foods and this recipe was incredible! We used oven ready/no boil lentil lasagna pasta ands Rao’s Marinara and it worked out awesome. Topping with fresh basil makes this taste out of this world. And both adults and toddlers enjoyed this recipe-which makes it a major win. I didn’t think anything could compete with your vegan lasagna which has become one of our top dinner choices and go to recipe to when guest come over. But this one takes a gold star! Thank you again for your exquisite recipes and providing so much inspiration for your loyal followers!!
You’re welcome, Shai! I appreciate you sharing your experience and how you like to make it.
We made this tonight and it rocked!! It was a lot of work and took me a long time to make but I think that I’ll get faster with practice.
That’s great to hear, Kim! Thank you for sharing.