Spinach and Ricotta Lasagne

This is a wonderful recipe to serve for a family get together where you have to be sensitive to vegetarian needs. Ideal to prepare ahead and keep in the fridge ready to bake.


  • ± 200 g lasagne sheets
  • Ina Paarman's Pasta Spice
  • 400 - 500 g spinach, well rinsed, ribs removed and roughly sliced
  • 2 T (30 ml) butter, cut into cubes
  • 2 t (10 ml) Ina Paarman's Reduced Salt Garlic & Herb Seasoning
  • 2 x 250 g ricotta cheese or chunky plain cottage cheese
  • ½ - 1 cup (125 ml - 250 ml) fresh cream
  • 1 extra large egg
  • 1 x 400 ml Ina Paarman's Creamy Cheese Pasta Sauce
  • ½ cup (125 ml) grated pecorino cheese

Adjust the oven rack to the middle position.

Preheat the oven to 180°C just before you intend baking the lasagne. Soak the lasagne sheets for 5 minutes in hot tap water. This dramatically improves the tenderness of the pasta and reduces the baking time of the lasagne. Spread sheets out on a board. Season very lightly with Pasta Spice.

Place the wet spinach and cubes of butter into a large frying pan and cover with a lid. Cook over high heat for 2 – 3 minutes until the spinach has just wilted. Season with Reduced Salt Garlic & Herb Seasoning. Place spinach in a food processor and blend with ricotta cheese and cream. Keep on one side.

Beat the egg into the Creamy Cheese Pasta Sauce. Keep on one side.

To assemble

Using a 30 cm x 24 cm ovenproof dish spread 1⁄3 of the spinach mixture into the dish. Layer with 1⁄3 of the pasta sheets. Continue in this way until you have used all the spinach and pasta.

Pour the Cheese Sauce over the final pasta layer and sprinkle the grated pecorino over. Leave to rest for 30 minutes, at room temperature, if time permits, before baking. This will allow the pasta to soften more and the layers to settle.

Bake for 35 – 40 minutes until golden. If the lasagne was made well in advance and refrigerated, it needs an extra 5 minutes baking time.

Serve with a green leafy salad dressed with our Classic Balsamic Vinaigrette.

Ina's Tip

To calculate exactly how many sheets of lasagne you need, fit the sheets in the dish, multiply by three for the three layers and you will know how many to soak.

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