Easy Spinach Ricotta Lasagna
This easy spinach ricotta lasagna was one of those meals I really had to throw together in a hurry. To be honest I didn’t hold out that much hope that the family would all eat it. Packed with all the green vegetables it was a risk! However everyone cleared their plate and asked for more (exceptions to the smallest one who isn’t keen on spinach and the one with autism who had something different!).
So if you are looking for one of those easy meals that is meat free, delicious and one that makes it look like you have put in a lot of effort, I’d recommend this. Add it to your meal planner now.
I’ve also included links to plenty of other yummy vegetable lasagne recipes and some other spinach and ricotta style recipes too, I hope you check them out and get inspired.
We all need new meal ideas and inspiration from time to time!
Spinach and Ricotto Lasagna Making Tips:
Tips for making a lasagne white sauce:
- You can always make this in advance, then loosen it up with extra milk or water when you reheat it to pour onto the lasagne sheets.
- Using oil instead of butter saves the melting time. Starting your white sauce off the heat can help reduce the lumps. I like to stir the oil and flour together off the heat, then add a little milk to make a sauce. Now add in the rest of the milk and pop it onto the heat. Keep stirring unil it thicken and bubbles.
- Keep the heat low-medium or it may burn on the bottom. I’ve done this so many times.
- You can add extra milk or water in to thin down the consistency.
Tips for your green vegetables:
- You can use frozen spinach, just allow it to defrost so you can stir it, or wilt down fresh spinach. It makes no difference.
- Roasting your courgettes the day before isn’t necessary but it can add to the delicious flavour.
- Make it your own and add a layer of the vegetables you like and have. Peppers and mushrooms would go so well.
Make ahead and storage tips:
- This is a wonderful make ahead dish. You could make the whole dish in advance and cook it the next day. Or I quite like to cook in stages, you could make the white sauce earlier and then reheat to use it later on.
- This lasagne will keep in your fridge for 3 days (makes wonderful leftovers for lunches). It can be frozen for another meal too.
- Top tip you do not need to preboil your lasagne sheets, just use them from dried.
Other green lasagna recipes:
- This broccoli and kale lasagne is on my to-make list. I have children who love broccoli so this is likely to be a big hit.
- Here is a leek and mixed greens lasagne that feels perfect for the autumnal season when leeks are more in season.
- I’m also loving this asparagus and pea lasagne. Slightly more expensive to make but it sounds divine.
- This is a cottage cheese lasagne that uses cottage cheese instead of ricotta! Definately one to put on my “to make” list.
Other recipes with spinach and ricotta
Spinach and ricotta is such a winning combination.
- You can also forget the lasagne sheets and just make this dish as a spinach and ricotta pasta bake, like Nagi does in her recipe.
- If you have a bit more time and fancy a cooking challenge these spinach and ricotta gnudi are new to me but look amazing.
- Here is an instant pot ricotta pasta recipe that looks really simple to make and perfect for a mid week meal.
Alternatives I love:
- This is such a clever recipe vegan spinach and ricotta pasta shells recipe showing you do not have to miss out if you are vegan! It uses tofu and a vegan ricotta.
- Then this skillet pan deconstructed lasagna is such a fail safe plan! I also love the fact that is uses noodles which I sometimes do when I need a wheat free version and have run out of wheat free lasagne sheets.
Spinach and Ricotta Lasagna
- 1 Lasagne Baking Dish
- 1 Cheese grater
- 1 Nutmeg grater
- 1 Whisk
- 800 g frozen spinach, defrosted or fresh
- 250 g ricotta cheese
- 50 g grana padano cheese
- 1 tsp grated nutmeg
- 2 tbsp vegetable oil
- 3 tbsp flour
- 200 ml milk
- 2 courgette, sliced and roasted
- 8 lasagna sheets
- 75 g cheddar, grated
- Make a white sauce by mixing the oil with the flour into a mixture that resembles breadcrumbs.
- Now add about a quarter of the milk and stir into a smooth paste.
- Put the sauce onto a medium heat, add the rest of the milk and keep staring until the thicker source is formed. Set aside and leave to call slightly. Grate in the grana padano cheese.
- Wash your spinach And stir it in to the ricotta cheese. Now gently heat in a wide base pan so the spinach welts. Grate in the nutmeg and black pepper.
- Place a layer of spinach and ricotta mix into the bottom of your lasagna dish. Now layer with slices of courgette, then lasagna sheets, then white sauce. Repeat the layers and top with grated cheese.
- Bike at 180 C fan for 40 minutes or until the source is bubbling and the lasagna sheets feel cooked when you poke them with a skewer
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