Fresh and Fruity Vegetarian Spinach Lasagna
Looking for a meat-free vegetarian lasagna recipe that’s a little different? Try this version – the added orange juice adds a nice touch of tangy flavor.
Servings Prep Time
4servings 30minutes
Cook Time
Servings Prep Time
4servings 30minutes
Cook Time
  • 2cloves garlic
  • 1lb sieved or crushed canned tomatoes
  • 3 small oranges(or 2 large)
  • 2teaspoons dried thyme
  • 2tablespoons sugar
  • Salt and freshly ground black pepperto taste
  • 2 small onions
  • 2cups ricotta
  • 2 1/2lbs fresh or frozen spinach
  • 1/4cup butter
  • 4 slicing tomatoes
  • 1package no-boil lasagna
  • 1cup freshly grated or shredded parmesan
  1. Mince the garlic, dice the onions, and thinly slice the fresh tomatoes. Squeeze the oranges and measure one cup of juice. Reserve the rest for later use in this recipe.
  2. If you are using fresh spinach, wash it well, spin it dry, and give it a rough chop. Frozen spinach should be thawed and drained in a colander, pressing to remove the excess water.
  3. Pour the sieved tomatoes into a saucepan. Add half of the garlic, the thyme, sugar, and orange juice, and bring to a boil. Leave to simmer for 5 minutes, then take off the stove. Season with salt and pepper.
  4. Combine the diced onions with the remaining garlic and the ricotta in a small bowl. Season with salt and pepper to taste.
  5. Heat up the butter and the remaining orange juice in another pan on the stove. Add the spinach and let the fresh variety wilt or the frozen and defrosted version heat through, stirring occasionally.
  6. Preheat the oven to 400°F/200°C. Spread a thin layer of tomato sauce in the bottom of a 9×13” baking dish. Layer with lasagna noodles, tomato sauce, spinach, tomato slices, and ricotta, one after another until everything is used up. The last layer should be ricotta.
  7. Scatter the parmesan on top and bake in the middle of the oven for 40 minutes, or until golden brown and crispy on top.