Vegetarian Lasagne: Spinach and Ricotta
Lasagne is a favourite in our house and this lighter vegetarian version with spinach, ricotta cheese, tomato sauce and béchamel sauce is a slightly healthy option than a meat lasagne and it tastes delicious.
I have prepared the spinach and béchamel sauce ahead of time and for the video, I have used a store-bought pasta sauce to make it super quick. I love the dry lasagne noodles that don’t require any pre-cooking.
Takes = 30-45 minutes preparation
Bakes = 30 minutes
Makes = 6 serves
- Butter (swap for dairy free if preferred) – 2 tbsp
- Flour – 2 tbsp
- Oat Milk or regular milk – 500ml
- Salt and pepper
- Dijon mustard – 1 tsp
- Parmesan Cheese (swap for nutritional yeast if vegan) – 1/4 cup
Tomato Sauce – or readymade 600ml pasta sauce
- Oil – 1 tbsp
- Chopped Onions – 2 small
- Grated Carrot (optional) – 1/4 cup
- Basil leave – handful (optional)
- Dried Basil – 1 tsp
- Dried Oregano – 1 tsp
- Tinned Crushed Tomatoes – 2 x 400g
- Crushed Garlic/ garlic powder granules* – 1 clove / 1/2 tsp
- Passata – 1 cup
- Water – 1/2 cup water (if needed)
- Sugar – 1 tsp sugar (optional)
- Arrabbiata or chilli flakes – a pinch (optional)
- Paprika – sprinkle (optional)
Ricotta and Spinach Filling
- Grated parmesan cheese – 100g / approx. 1 cup (1/2 for filling, 1/2 top)
- Ricotta cheese – 250g
- Lasagne sheets dried (no pre-cooking) – 6
- Steamed and chopped spinach – 400g
- Egg – 1
- Garlic powder/granules (or a clove of garlic minced) – 1 tsp
- Ground nutmeg – 1/4 tsp
- PREHEAT oven 200˚C fan
- GREASE a rectangular glass baking dish approx. 20 x 23cm x 7cm deep.
- Béchamel cheese sauce – prepare this first and let rest for 20mins. This can be made the day before and reheated before construction. Melt the butter in the pre-heated saucepan, add flour and combine to make your paste or roux (as it's called). Cook this for a few minutes, then slowly add the milk approx. 1/2 cup at a time and whisk to ensure there are no lumps after the final liquid has been added
- Tomato Sauce – add a splash of oil to your pan and cook the onion for 3 minutes until soft, add the crushed garlic, and the spices except for the fresh basil. Cook for a minute, then add the tomatoes, passata, and water sugar and stir until combined. Simmer this for 20-30 minutes until slightly reduced.
- Ricotta and Spinach filling – Finely chop spinach and combine in a large bowl with the ricotta, garlic, beaten egg and half of the parmesan to form a smooth, spreadable paste. Season with salt, if necessary, pepper and nutmeg.
- Lasagne Construction – Place a few large spoonfuls of the tomato sauce to the base of your dish, add a layer of lasagne sheets, then a layer of the spinach and ricotta filling, then top with a layer of sauce, and sprinkle a fine layer of parmesan cheese. Repeat 3-4 times, finishing with tomato sauce, and any leftover béchamel sauce, and top with parmesan cheese.
- BAKE in the hot oven for 30 mins.
- BONUS TIP allows the lasagne to rest on the bench covered for 15 minutes before serving. Don't worry it will still be warm. If you try and serve it too soon it may fall apart.
- SERVES 6 – delicious with a tossed salad.
Sue Maree P Handy Hints
- Swap out garlic powder or granules instead of fresh garlic swap
- Ready-made béchamel works too if you don't want to make it
- Ready-made pasta sauce is super easy for making a quick lasagne
- Fresh lasagne sheets also work if preferred
- Vegan – option use oat milk béchamel and use nutritional yeast and vegan cheese instead
- Gluten-free – use gluten-free pasta sheets and gluten-free flour
- This can be made the day before you would like it
- Prepare the spinach and sauces a few days before and keep them in the fridge then it's super quick to make for dinner.