Spinach and Ricotta Lasagne

Serves 6
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.
Recipe Category

You will need

± 200 g lasagne sheets
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

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 you will need.


Just before you intend baking the lasagne. Adjust the oven rack to the middle position.
Place the wet spinach and cubes of butter into a large frying pan and cover with a lid. Cook over high heat for 3 – 4 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 with egg in over the final pasta layer and sprinkle the grated cheese over. Leave to rest for 30 minutes, at room temperature, before baking. This will allow the pasta to soften more and the layers to settle.
Preheat the oven to 180°C. Bake for 35 – 40 minutes until golden. If the lasagne was made well in advance and refrigerated, it needs an extra 10 minutes baking time.
Serve with a tossed salad dressed with our Classic Balsamic Vinaigrette.