Go Back
Spinach and Ricotta Lasagne

Spinach and Ricotta Lasagne

Quick and easy and super comforting, Spinach and Ricotta Lasagne can be made a few days ahead for an easy weeknight meal.

Course Main Course
Cuisine Italian
Keyword Spinach and Ricotta Lasagne
Prep Time 10 minutes
Cook Time 30 minutes
Author Jane Georgiades


  • 300 g baby spinach washed
  • 1 kg fresh ricotta
  • 1 bunch shallots (spring onions) finely sliced
  • 3 eggs beaten
  • 1 pkt fresh lasagne sheets
  • 1 750ml jar tomato passata
  • 2 cloves garlic finely chopped
  • 4+ handfuls parmesan cheese


  1. Heat oven to 200°C. Wilt the spinach in a pan with a little oil and the shallots. Allow to cool slightly then add ricotta and eggs and fold to combine. Place one layer of lasagne sheets in bottom of the pan, top with 1/3 of the ricotta mixture then repeat until all filling is used and there is a layer of pasta on top. Pour over the passata then dot the garlic over the passata. Sprinkle over the parmesan cheese generously. Bake in oven until cheese is golden and tomato topping is bubbling.