Spinach and Ricotta Lasagna

I have been craving lasagna for a long time and so last night I made a vegetarian lasagna for the two of us.  Ricotta and spinach is one of my favourite lasagna fillings – it is light, fluffy and the spinach is packed full of iron.  We are both a far stretch from being vegetarian, but every once in a while it’s nice to not rely on meat for our iron and protein.

While I was making the sauce I forgot to add olive oil, but since the cheeses have their own natural oils, I didn’t feel like the sauce was missing anything.  When you are making this lasagna you can feel free to add olive oil and any of your favourite spices that I might be missing.  Jonathan loves spicy food, and he happened to sneak some extra crushed chili flakes into the sauce. (Don’t tell him this, but it was actually pretty tasty with a bit of extra spice – he is slowly converting me.)


1 package of ready to use lasagna sheets

1 680mL jar of tomato puree

1 package of frozen spinach, thawed and drained

1 300mL package of light ricotta

3 cups of mozzarella shredded

½ cup Parmesan

¼ teaspoon salt

¼ teaspoon pepper x2 (one for the tomato sauce and one for the ricotta mixture)

¼ teaspoon oregano

¼ teaspoon dried basil

¼ teaspoon garlic powder x2 (one for the tomato sauce and one for the ricotta mixture)

¼ teaspoon crushed chili flakes (Jonathan added more, while I was preparing the spinach and ricotta)


  1. Bring tomato puree to a boil and add spices, let simmer for 20 minutes.
  2. In the meantime, shred the mozzarella and Parmesan.  Mix together ricotta and thawed, drained spinach.  Add ¼ teaspoon of pepper and garlic powder and mix in thoroughly with ricotta and spinach.
  3. In your casserole dish the first layer will be just a thin layer of tomato sauce.
  4. Add lasagna sheet, cover with tomato sauce and mozzarella cheese.
  5. Add lasagna sheet, this layer will be with the spinach and ricotta mixture.  Spread half of the mixture all the way to the edges of the lasagna.  Sprinkle a little extra mozzarella and then add another lasagna sheet.
  6. Alternate layers between sauce with mozzarella and ricotta.
  7. Sprinkle extra sauce on top layer, then add mozzarella and Parmesan.
  8. Bake at 350 degrees for 40 minutes.
  9. Let sit for 5 minutes before you slice it, so the pasta can set.

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