This rich, satisfying vegetarian Spinach Lentil Lasagna combines tender lentils, sautéed spinach, and plenty of melty cheese in a simple, creamy white sauce. It’s a comforting main course that feels nourishing without leaving you overly full.
Made without eggs, this Florentine-style lasagna is packed with herbs, iron, fiber, and plant-based protein—an excellent way to add vegetables to your meal while keeping it hearty and family-friendly.
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How to make
This version is adapted from a vegan lasagna recipe but adjusted to suit a vegetarian palate. It’s straightforward to prepare and highlights fresh spinach and herbs. If you like mushrooms, sautéed sliced mushrooms would be a delicious addition.
The full printed recipe with ingredient amounts and instructions appears in the recipe card below; read the tips in the post for best results.
To cook lentils
Canned lentils work in a pinch but can be softer and slightly mushy. I recommend cooking dried brown lentils yourself and stopping when they are tender but still hold their shape (al dente).
Sort and rinse lentils before cooking to remove any debris. They do not need soaking.
In a large pot, add 3–4 cups of hot water and 1 cup (about 1 pound) of dry brown lentils. Simmer gently with the lid tilted for about 15–20 minutes, or until they reach desired tenderness. Drain any excess water.
One cup of dried lentils usually yields 2–2½ cups cooked, so you may have extra. Use leftovers in salads or soups, or fold a little more into the lasagna if you like.
Prepare the spinach filling
Six cups of fresh raw spinach is roughly 6 ounces; a little more or less will still work.
In a medium saucepan, heat 1 tablespoon of oil over medium heat (olive, avocado, grapeseed, or canola all work). Add 4 minced garlic cloves and sauté until fragrant, about 30–60 seconds. Add the spinach and 1 cup chopped basil, reduce the heat to low, cover, and cook until the spinach is fully wilted, stirring occasionally—about 3–5 minutes. Spinach shrinks quickly, so this goes fast.
Combine the cooked spinach and basil with 2 cups cooked lentils, 1 cup sour cream, 1 cup shredded mozzarella, and ½ teaspoon kosher salt in a bowl. Mix well and set aside.
Make the sauce
In a medium saucepan, whisk 1½ cups milk and ¼ cup all-purpose flour over medium heat until most lumps dissolve. Add ¼ cup sour cream, ¼ cup butter, and ½ teaspoon kosher salt. Stir, cover, and bring to a gentle boil. Reduce heat and simmer, stirring, until the sauce thickens, about 3–5 minutes. Remove from heat and set aside.
Assemble and bake
Preheat oven to 350°F.
Spread about 1/4 cup of sauce across the bottom of a 9×13-inch casserole dish to prevent sticking. Arrange 3 no-boil lasagna sheets over the sauce. Spoon roughly 1/3 cup sauce over the noodles and spread evenly. Top with about one-third of the spinach-lentil filling, spreading to cover the noodles. Repeat to create three layers in total, finishing with 1 cup shredded mozzarella on top.
Cover the dish with aluminum foil and bake 55–60 minutes, until heated through and the cheese has melted. Remove the foil and broil for 3–5 minutes to brown the top—watch closely so it doesn’t burn. Let the lasagna rest 10 minutes before slicing. Garnish with chopped basil or parsley and a crack of black pepper.
Serve with garlic herb bread and an arugula salad for a complete meal.
Leftovers and make ahead
Store leftovers in an airtight container in the refrigerator for up to 5 days.
To make ahead, cool completely, wrap tightly in foil, and refrigerate or freeze. Freeze up to 3 months. Reheat in the oven or microwave until warmed through.
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Recipe
Spinach Lentil Lasagna
Ingredients
Spinach Lentil Filling:
- 1 tablespoon oil
- 4 cloves garlic, minced
- 6 cups fresh spinach, roughly chopped (about 6 oz)
- 1 cup chopped basil
- 2 cups cooked lentils
- 1 cup sour cream
- 1 cup shredded mozzarella cheese
- ½ teaspoon kosher salt
Sauce:
- 1½ cups milk
- ¼ cup all-purpose flour
- ¼ cup sour cream
- ¼ cup butter
- ½ teaspoon kosher salt
Remaining Components:
- 9 no-boil lasagna sheets
- 1 cup shredded mozzarella cheese (for the top)
- Chopped basil or parsley for garnish
Instructions
Prepare the spinach filling
- Heat oil in a medium saucepan over medium heat. Add minced garlic and sauté 30–60 seconds until fragrant. Add spinach and basil, reduce heat to low, cover, and cook until spinach is wilted, 3–5 minutes. Remove from heat.
- In a bowl combine cooked spinach mixture with cooked lentils, sour cream, shredded mozzarella, and salt. Mix well and set aside.
Make the sauce
- Whisk milk and flour in a saucepan over medium heat until most lumps dissolve. Stir in sour cream, butter, and salt. Cover and bring to a gentle boil, then simmer and stir until the sauce thickens, about 3–5 minutes. Remove from heat.
Assemble and bake
- Preheat oven to 350°F.
- Spoon ¼ cup sauce into the bottom of a 9×13-inch dish and spread to coat.
- Place 3 lasagna sheets over the sauce. Add about ⅓ cup sauce, spread, then add ⅓ of the spinach-lentil filling. Repeat to make three layers. Top with 1 cup shredded mozzarella.
- Cover with foil and bake 55–60 minutes, until heated through. Remove foil and broil 3–5 minutes to brown the top, watching closely to avoid burning.
- Let rest 10 minutes, then garnish with chopped basil or parsley and a sprinkle of black pepper. Slice and serve.
Nutrition (per serving, estimate)
Calories: 475 kcal; Carbohydrates: 51 g; Protein: 23 g; Fat: 21 g; Fiber: 7 g. Nutritional values are approximate and will vary based on brands and portion sizes.
