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Spinach & Ricotta Lasagne

The ultimate vegetarian lasagne made with a rich spinach-and-ricotta filling. 
Course Main Course
Cuisine Italian
Keyword lasagne, vegetarian
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 people

Ingredients

  • 170 g mushrooms sliced
  • 800 g diced tomatoes
  • 2 tsp dried oregano
  • 2 cloves garlic
  • 1/2 tsp salt
  • 6 lasagne sheets
  • 375 g ricotta cheese
  • 260 g baby spinach
  • 1/3 cup milk
  • 65 g shredded cheese
  • 40 g parmesan cheese

Instructions

  • Preheat the oven to 180 degrees celcius.
  • Combine mushrooms, 400g diced tomatoes, garlic and oregano in a small bowl.
  • In another bowl, combine ricotta, spinach, half the mozzarella, salt and milk.
  • In a large lasagne dish pour 400g of diced tomatoes into the base of the dish, spreading it out evenly.
  • Build your layers: Layer 1: Add a layer of the pasta sheets (2), pressing down gently. Layer 2: Add 1/3 of the tomato/mushroom mix, spread evenly to edge. Layer 3: Add 1/3 of the ricotta/spinach mix, spread evenly to edge. Layer 4: Sprinkle with 1/4 of the remaining mozzarella. Repeat layers 1-4 until you have finished (Ideally ending with mozzarella).
  • Sprinkle evenly with parmesan and place in the oven. Cook for 25 minutes covered with aluminium foil. Remove foil and cook for a further 25 minutes till golden brown. Enjoy!

Notes

UPF-Friendly Swaps
To keep this recipe closer to minimally processed foods, choose:
  • Canned tomatoes with just tomatoes (and tomato juice if included).
  • Fresh garlic cloves instead of jarred minced garlic with preservatives.
  • Lasagne sheets made from just durum wheat semolina and water. Opt for ones without emulsifiers or preservatives. 
  • Ricotta made with milk and salt. Choose one without gums or stabilisers.
  • Fresh baby spinach or frozen spinach with no added ingredients.
  • Buy a block of cheese and grate it yourself to avoid the anti-caking agents often added to pre-shredded cheese.
Always check ingredient labels, as brands vary.