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    Home » Recipes

    Spinach and Ricotta Lasagne

    Published: Mar 3, 2016 · Modified: Oct 1, 2020 by REALMEALDEAL ·

    This Spinach & Ricotta lasagne dish is easy to prepare, budget friendly and makes a great family vegetarian main course. I used to do this as a cannelloni, but found that a lasagne is much quicker, less fiddly to prepare, and tastes just as good! As well as sustainability, I'm all about simple easy recipes.

    Spinach and Ricotta lasagne portion on plate with fork cherry tomatoes and basil leaves in background
    Spinach and Ricotta lasagne is an easy vegetarian lasagne
    Jump to Recipe Print Recipe

    If you're looking for more easy vegetarian lasagne recipes, you might like my Easy Quorn Lasagne, Mediterranean Veg Lasagne, or Cauliflower Kale and Leek.

    Jump to:
    • Recipe Tips and Variations
    • How to make it
    • How to reheat cooked Lasagne
    • Sustainability
    • Storage
    • 📖 Recipe
    • Other Lasagne dishes

    Recipe Tips and Variations

    • You will need a square or rectangular ovenproof dish. I use a lasagne dish that is 26cm x 18cm (internal measurement) as I can fit 3 lasagna sheets across without having to break them. This is big enough for 4 people. You can of course use dishes that are other sizes. You should try not to have lasagne sheets overlapping as they won't cook as well. If you do need to break them, score them with a sharp knife first. Don't worry if it looks a bit messy, once the sauce is poured over them, they won't be seen.
    • If you can't get hold of ricotta cheese, you can substitute mascarpone instead. Both are soft Italian cheeses with a mild creamy flavour. You could also use basic soft cream cheese.
    • A lasagne needs to cook for 30 - 35 minutes so you shouldn't need to cover it as the top will not burn in this time. If you are keeping a lasagne warm in the oven or are re-heating it, you might want to loosely cover it to prevent the top from browning any further.
    • There is no set number of layers you need to have. I usually get two layers of spinach and ricotta in this lasagne, but it depends on how wide your dish is.

    How to make it

    spianch and nutmeg in pan
    Step 1
    ricotta cheese lemon zest parmesan black pepper over spinach in pan
    Step 2
    spianch ricotta lemon zest sauce over lasagna sheets in dish
    Step 3
    spianch and ricotta lasagna parmesan cheese on top
    Step 4
    1. Pre-heat the oven to 200°C/400°F/gas mark 6. Add the olive oil to the pan and fry the onion over a medium heat until soft. Add the garlic together with the spinach and nutmeg and cook for about 2 minutes.
    2. Add in the ricotta cheese with the lemon zest, juice, and half the parmesan. Season with black pepper.
    3. Spread half the passata on the bottom of an ovenproof dish. Place a layer of lasagne sheets on top. Add a layer of the spinach and ricotta mixture, cover with another layer of lasagne sheets and repeat until all the mixture is used up. Add a final layer of lasagne sheets.
    4. Pour the remainder of the passata over the top and sprinkle with the rest of the cheese. If you are using a larger dish, you may need more cheese.
    5. Bake in the oven for 30 - 35 minutes until the sauce is bubbling and the cheese is golden. Serve with the green salad.

    Spinach and Ricotta Lasagne baked in dish with cherry tomatoes and side salad
    Bake for around 35 minutes until the top is golden

    How to reheat cooked Lasagne

    Ideally, you want to defrost your lasagne before reheating. If you're not able to do this, you can re-heat it from frozen but it will take longer. As it has already been cooked, you should cover the top with foil to prevent it from burning. Reheat in the oven at 190°C / 375°F/ gas mark 5 for 20 - 30 minutes for a defrosted lasagne. The lasagne should be piping hot before serving. To check this, place a fork in the middle for a few seconds. If the fork is hot, the lasagne is also hot in the middle. The middle will be the last bit to reheat.

    Sustainability

    Spinach can be bought all year round but is in season from March until June. Spinach has a high water content so reduces to about a quarter when cooked. If you have slightly more spinach than the quantity quoted in the recipe, use it up. It won't make much difference and is better than it going to waste. Spinach will keep in the fridge for 3 -4 days. All the ingredients in this recipe are available as organic. Organic produce has a lower environmental impact. For more information about organic produce, have a look at my Eating Sustainably page.

    Lemons and nutmeg can be bought as Fairtrade. Fairtrade nutmeg powder is sourced from Sri Lanka through the Small Organic Farmer Association.

    Storage

    You can prepare the lasagne up to 24 hours in advance if you need to. Keep it in the fridge. Once cooked, it can be stored in the fridge for 2 - 3 days.

    spinach and ricotta lasagne in dish with portion removed and plated to one side
    Serve with a simple green salad

    📖 Recipe

    Spinach and Ricotta lasagne portion on plate with fork cherry tomatoes and basil leaves in background

    Spinach and Ricotta Lasagne

    REALMEALDEAL
    This Spinach & Ricotta lasagne dish uses passata as the sauce because it's not too heavy and saves prep time, but still makes for a tasty dish. You will need a large square or rectangular oven proof dish.
    5 from 5 votes
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    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Main Course
    Cuisine Italian
    Servings (Adjustable) 4
    Calories 755 kcal

    Ingredients
     
     

    • 2 tablespoon olive oil organic, fairtrade
    • 2 onions organic, peeled, chopped
    • 2 cloves garlic organic, peeled, crushed
    • 300 g spinach organic
    • 1 dash nutmeg organic, fairtrade
    • 1 lemons organic, fairtrade, zested and juiced
    • 500 g low fat ricotta cheese organic or use mascarpone
    • 100 g Parmesan cheese organic, grated
    • 1 dash black pepper organic, fairtrade, freshly ground
    • 12 lasagna sheets organic
    • 500 g passata organic
    • 320 g green salad organic, to serve

    Instructions
     

    • Pre-heat the oven to 200°C/400°F/gas mark 6. Add the olive oil to the pan and fry the onion over a medium heat until soft. Add the garlic together with the spinach and nutmeg and cook for about 2 minutes.
    • Add in the ricotta cheese with the lemon zest, juice and half the parmesan. Season with black pepper
    • Spread half the passata on the bottom of an oven proof dish. Place a layer of lasagne sheets on top. Add a layer of the spinach and ricotta mixture, cover with another layer of lasagne sheets and repeat until all the mixture is used up. Add a final layer of lasagne sheets.
    • Pour the remainder of the passata over the top and sprinkle with the rest of the cheese. If you are using a larger dish, you may need more cheese.
    • Bake in the oven for 25 - 30 minutes until the sauce is bubbling and the cheese is golden. Serve with the green salad.

    Notes

    This dish can be prepared in advance and kept in the fridge for 24 hours or cooked and then re-heated when ready.
    You can replace the ricotta cheese with mascapone or a simple soft cream cheese.
    To re-heat, cover your lasagne with foil and re-heat in the oven at 190°C / 375°F/ gas mark 5 for 20 - 30 minutes for a defrosted lasagne. The lasagne should be piping hot before serving. To check this, place a fork in the middle for a few seconds. If the fork is hot, the lasagne is also hot in the middle. 
     

    Nutrition per serving

    Calories: 755kcalCarbohydrates: 95gProtein: 40gFat: 25gSaturated Fat: 12gCholesterol: 56mgSodium: 680mgPotassium: 1596mgFiber: 8gSugar: 12gVitamin A: 9262IUVitamin C: 72mgCalcium: 784mgIron: 7mg

    The Nutritional Values are computer generated estimates based on industry standards and are provided as a helpful guide only.

    Average Carbon Emissions

    Author REALMEALDEAL
    Tried this recipe?Mention @realmealdealuk or tag #realmealdeal!

    Other Lasagne dishes

    • Salmon Lasagne with Spinach
    • Vegetarian Lasagne with Mediterranean Vegetables
    • Cauliflower Leek and Kale Vegetable Lasagne

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    Hi, I'm Claire I want to inspire you to Eat and Live Sustainably. I love to cook and I've loads of easy recipes to help you on your way.

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