Creamy lasagna with spinach – Vegetarian

Creamy, cosy, and packed with flavour, this vegetarian spinach lasagna is comfort food with a nourishing twist.

Layers of tender pasta, baked courgette, garlicky spinach, and a rich cheese mixture with cream cheese and Grana Padano come together beautifully.

Spinach brings iron, fiber, and antioxidants, while courgette adds vitamins, hydration, and volume with very few calories, helping keep the dish satisfying without feeling too heavy. Garlic supports immunity, and the cheeses provide protein and calcium, making this a balanced, hearty vegetarian meal that still feels indulgent.

It’s the perfect combination of creamy, nutritious, and comforting. Ideal for family dinners, meal prep, or whenever you want a meat-free dish that’s easy, satisfying, and absolutely delicious.

Ingredients: (for 4 portions – my tray was 20/20 cm)

• lasagna sheets (I recommend fresh lasagna sheets, but dried ones work well too)
• 1 large courgette (zucchini)
• 3 garlic cloves
• 1 large yellow onion
• 1 heaped tablespoon bruschetta seasoning or Italian herb mix
• a few fresh basil leaves + some fresh oregano leaves (or dry if you don’t have fresh)
• 1 stock cube
• 100 g Grana Padano or Parmesan flakes
• 20 g butter
• 100 g cream cheese
• 2 tablespoons flour
• 200 g spinach
• salt and pepper
• 500 ml hot water

Preparation:

Preheat the oven to 200°C (390°F) and let it heat up. Meanwhile, peel and finely chop the onion and garlic.

Wash the courgette and slice it into even rounds. Place the slices in a bowl, add olive oil, salt, and pepper, and mix well. Then arrange the courgette slices on a baking tray lined with parchment paper and bake in the preheated oven for about 15 minutes. While they’re cooking, we can prepare the rest of the filling.

In a bowl, place the stock cube and pour the hot water over it. Stir well until dissolved, then set aside.

In a large pan or pot, add the butter and, once melted, add the onion and garlic. Cook for about 2 minutes, then add the flour, mix well, and cook for another 30 seconds to 1 minute. Next, pour in the stock prepared earlier and stir well.

Let it simmer for about 2–3 minutes, stirring occasionally. Then add the chopped oregano, basil and the seasoning mix, and adjust with salt and pepper to taste. Continue cooking over medium heat for another 2 minutes, then add the spinach, cream cheese, and half of the Grana Padano. Mix well and cook for another 2–3 minutes, until the mixture thickens.

Meanwhile, the courgettes should be done, so take them out of the oven, but keep the oven on.

Add a generous spoon of the mixture to the bottom of your baking dish and spread it as evenly as you can. Place a layer of lasagna sheets on top, then add a few spoonfuls of the filling and spread it evenly.

Add a layer of the baked courgette slices on top, then cover with a layer of lasagna sheets. Repeat the process until all the ingredients are used, making sure the final layer is filling rather than lasagna sheets. Sprinkle the remaining Grana Padano over the top and bake in the hot oven for 10–12 minutes, until the cheese is beautifully golden and lightly browned.

Remove from the oven and let it cool for a few minutes before slicing and serving.

If you try the recipe, let me know how you liked it! ❤️

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