Moosewood Lasagna Recipe: Classic Vegetarian Layers of Ricotta and Spinach

This vegetarian lasagna stacks layers of classic flavors that have stood the test of time. Spinach, ricotta, and marinara combine for a hearty, meat-free main course.

I perfected this method over years, ensuring each bite delivers the comfort of traditional lasagna with fresh, simple ingredients. The result is always satisfying.

Ingredients for Moosewood Lasagna

Classic vegetarian layers require quality cheeses, fresh greens, and robust herbs for authentic flavor.

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The ricotta and mozzarella are non-negotiable for texture. Whole Foods 365 or BelGioioso brands deliver consistent quality, especially for whole-milk ricotta. For spinach, organic baby spinach from Trader Joe’s avoids grit and wilts perfectly. Lasagna noodles should be the no-boil variety—Barilla or De Cecco hold up best to layering without turning mushy. Always check the expiration on cheese; freshness impacts melt and flavor significantly.

No ricotta? Cottage cheese blended smooth works in a pinch, though texture differs slightly. Spinach can be swapped for Swiss chard or kale (blanched first to soften). Dried herbs can replace fresh at one-third the amount, but fresh basil torn over the top before serving adds brightness. For marinara, Rao’s or Victoria jarred sauces provide depth without added sugars or preservatives.

Assemble lasagna in an airtight container before baking for 1 day refrigerated, or freeze unbaked for 3 months. Baked lasagna keeps 4-5 days in the fridge. Reheat individual portions in the microwave (covered) for 2-3 minutes, or the whole dish in a 350°F oven until bubbly.

Step-by-Step Instructions for Classic Vegetarian Lasagna

This method ensures perfectly layered lasagna with rich flavors in every bite.

Step 1: Prepare the Spinach and Ricotta Filling

Heat the 2 tbsp Olive Oil in a large skillet over medium heat. Add the 1 whole Onion and cook until translucent, about 5 minutes. Add the 4 cloves Garlic Cloves and cook for 1 minute until fragrant.

Stir in the 10 oz Fresh Spinach and cook until wilted, about 3 minutes. Remove from heat and let cool slightly. In a bowl, combine the 2 cups Whole-Milk Ricotta Cheese, 1 whole Large Egg, 0.75 cup Parmesan Cheese, 1 tsp Dried Oregano, 1 tsp Dried Basil, 1.5 tsp Kosher Salt, and 0.5 tsp Freshly Ground Black Pepper. Stir in the spinach mixture until fully incorporated.

Step 2: Assemble the Lasagna Layers

Spread 1 cup of the 4 cups Marinara Sauce on the bottom of a 9×13-inch baking dish. Arrange 4 sheets Lasagna Noodles over the sauce, overlapping slightly if needed. Spread half of the ricotta-spinach mixture evenly over the noodles.

Sprinkle ⅔ cup of the 2 cups Low-Moisture Mozzarella Cheese over the ricotta layer. Repeat the layers with another 1 cup Marinara Sauce, remaining 4 sheets Lasagna Noodles, remaining ricotta-spinach mixture, and another ⅔ cup Low-Moisture Mozzarella Cheese.

Step 3: Add Final Sauce and Cheese Topping

Pour the remaining 2 cups Marinara Sauce over the top, spreading it evenly. Sprinkle the remaining ⅔ cup Low-Moisture Mozzarella Cheese and any remaining Parmesan Cheese over the sauce. Cover the dish with foil, ensuring it doesn’t touch the cheese.

This final layer ensures a golden, bubbly topping that ties all the flavors together beautifully.

Step 4: Bake to Perfection

Preheat the oven to 375°F. Bake the covered lasagna for 25 minutes. Remove the foil and bake for an additional 20-25 minutes until the cheese is golden brown and bubbly, and the edges are slightly crisp.

Let the lasagna rest for 10-15 minutes before slicing. This resting period allows the layers to set, making it easier to serve neat, well-defined portions. The internal temperature should reach 165°F for optimal texture and flavor melding.

Storing and Reheating This moosewood lasagna

Refrigerator Storage

Let your lasagna cool for about 2 hours before transferring to an airtight container. I use glass baking dishes with tight lids. Store in the fridge at 40°F or below for up to 4-5 days. Honestly, it tastes even better the next day. ❄️

Freezer Storage

For longer storage, freeze lasagna either baked or unbaked. Wrap tightly in plastic wrap and aluminum foil, or use heavy-duty freezer bags. Unbaked lasagna keeps for 3 months, while baked lasts 2 months. Label with the date to track freshness.

Oven Reheating

Preheat oven to 350°F. Cover lasagna with foil and bake for 20-30 minutes until heated through. For extra crispiness, remove the foil for the last 5-10 minutes. I always check that the internal temperature reaches 165°F before serving. 🔥

Microwave Reheating

For quick meals, place a single portion on a microwave-safe dish, cover with a damp paper towel, and heat on medium power for 2-3 minutes. Stir halfway through if possible. This method keeps the cheese from drying out.

Thawing Tips

Thaw frozen lasagna overnight in the fridge for best results. If you’re in a hurry, use the microwave’s defrost setting, but watch it carefully to avoid partial cooking. I’ve found that slow thawing preserves texture better.

Make-Ahead Tip

Assemble lasagna a day ahead and refrigerate before baking. This lets the flavors meld beautifully. Just add 5-10 minutes to the baking time since it’ll start cold. It’s my secret for stress-free dinner parties.

Frequently Asked Questions