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This Spinach & Herb Lasagna with Roasted Tomato Sauce is a flavorful vegetarian classic elevated with fresh herbs and a rich, roasted tomato sauce. Layers of tender lasagna noodles, creamy ricotta, and fresh spinach combine with basil, thyme, and other aromatic herbs. Baked until golden and bubbly, it’s a comforting, aromatic, and visually stunning dish perfect for weeknight dinners or special occasions.
5 from 1 vote
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Main Course, Pasta
Cuisine Italian
Servings 6
Calories 350 kcal

Ingredients
  

For the Roasted Tomato Sauce

  • 6 –8 ripe tomatoes halved
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 1 tsp dried oregano
  • 1 tsp dried basil or fresh basil, chopped
  • Salt and pepper to taste

For the Filling

  • 2 cups fresh spinach chopped
  • 1 ½ cups ricotta cheese or vegan ricotta alternative
  • 1 tsp fresh thyme leaves
  • 1 tsp fresh basil chopped
  • Salt and pepper to taste

For the Lasagna

  • 9 –12 lasagna noodles regular or no-boil
  • ½ cup grated Parmesan or vegan Parmesan optional
  • Fresh basil for garnish

Instructions
 

Step 1: Roast the Tomato Sauce

  • Preheat oven to 200°C (400°F).
  • Place halved tomatoes on a baking sheet, drizzle with olive oil, sprinkle with salt, pepper, garlic, and oregano.
  • Roast for 20–25 minutes, until tomatoes are caramelized and soft.
  • Blend roasted tomatoes into a smooth sauce using a blender or immersion blender. Adjust seasoning.

Step 2: Prepare the Filling

  • In a bowl, mix ricotta, chopped spinach, thyme, basil, salt, and pepper until well combined.

Step 3: Assemble the Lasagna

  • Preheat oven to 180°C (350°F) if not already.
  • Spread a thin layer of roasted tomato sauce on the bottom of a baking dish.
  • Layer lasagna noodles, then spinach-ricotta filling, then tomato sauce. Repeat until all ingredients are used, finishing with sauce on top.
  • Sprinkle with Parmesan if desired.

Step 4: Bake & Garnish

  • Cover with foil and bake for 25–30 minutes.
  • Remove foil and bake another 10–15 minutes until bubbly and lightly golden.
  • Garnish with fresh basil before serving.

Notes

  • Make Ahead: Assemble lasagna a day ahead and refrigerate; bake just before serving.
  • Vegan Option: Use vegan ricotta and vegan Parmesan for a fully plant-based version.
  • Spinach Substitute: Kale or Swiss chard works as a hearty alternative.
  • Storage: Keeps in the fridge for up to 3 days; reheat portions in the oven or microwave.
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