Vegetarian Spinach and Ricotta Lasagne
A creamy spinach and ricotta lasagne that always works. No tricky bechamel, just layers of spinach, ricotta, nutmeg and creme fraiche, baked until golden and bubbling. A comforting vegetarian classic made simple.
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Ingredients
- 1 tablespoon olive oil
- 1 onion large
- 500 grams spinach fresh
- 1 teaspoon nutmeg ground
- 300 ml creme fraiche
- 500 grams ricotta
- 1 egg
- 200 grams lasagne sheets fresh
- 250 grams cherry tomatoes
- 20 grams parmigiano reggiano
Instructions
- Chop the onion and add to a saucepan with the olive oil. Saute over a medium heat for a couple of minutes, then add the spinach (you'll need to do this bit by bit!) and stir until it has all wilted. Stir in the nutmeg, and season. Leave to sit in the saucepan, off the heat.
- Put the creme fraiche, ricotta and egg into a large bowl and beat until well combined. Seson with salt and plenty of black pepper.
- Half the cherry tomatoes.
- Drain any excess liquid from the spinach, and you can start layering your lasagne.
- In a large ovenproof dish, layer your ingredients. Half the spinach, half the tomato, one third of the lasagne sheets, half the ricotta mix, one third of the lasagne sheets, the remaining spinach, the remaining tomato, the remaining lasagne sheets, the remaining ricotta mix. Make sure you top with the ricotta!
- Top with grated parmigiano reggiano and bake in the oven at 180 degrees celsius for 30 minutes, or until golden brown.
Notes
Variations & Add-Ins
- Add roasted vegetables: Layer in roasted courgettes or peppers for extra texture.
- Make it extra cheesy: Add mozzarella between layers for extra gooeyness.
- Add herbs: Stir chopped basil or parsley into the spinach mix for a fresh note.
- Lighter version: Use low-fat ricotta and half-fat creme fraiche — still delicious.
- Make ahead: Assemble up to a day in advance, cover and chill. Bake when ready to eat.
Storage & Leftovers
This lasagne keeps really well.- Fridge: Store in an airtight container for up to 3 days. Reheat gently in the oven or microwave until piping hot.
- Freezer: Freeze cooked portions for up to 3 months. Defrost overnight in the fridge and reheat in the oven until hot all the way through.
- Meal prep tip: Bake in individual ramekins for single-serve portions — great for weekday lunches.
