Spinach and ricotta lasagna with mozzarella

Spinach and ricotta lasagna with mozzarella

If I had to pick one favorite cuisine, it would definitely be Italian. The possibilities here are just endless! You can go for capellini, fusilli, spaghetti, ravioli, tortellini, and so on, and there are hundreds of sauces you can make to go along with it. But when it comes down to lasagna, most people only know just the one kind: lasagna bolognaise. Don’t get me wrong, I love me some lasagna bolognaise, but there are just so many other kinds of lasagna you can make! Now, making lasagna does require a lot of time to prepare, so make sure you make it on a day you have a lot of free time and free up at 1 – 2 hours.

Serves: 5 people


  • 750g tinned tomatoes (peeled and in cubes)
  • 250g mozzarella
  • 450g fresh baby spinach leaves
  • 450g ricotta
  • uncooked lasagna sheets
  • Salt and pepper
  • 1 onion
  • 2 cloves of garlic
  • oregano


Before you start cooking, rinse the spinach. If some of the leaves have long stems, remove them, but don’t bother to remove all stems from all the leaves, just make sure there aren’t any really long ones left.

Add some olive oil to a skillet and add onion and garlic. Once the garlic and onion start to brown, add your tinned tomatoes and 2 tablespoons of oregano. At the same time, add olive oil to a large pot and add your spinach leaves.Once the spinach has completely shrunk, put the leaves in a blender, along with your ricotta and  pepper and salt, grind both of these spices 5 times to get the right amount. Mix the spinach and ricotta until you get a light green cream.

Baby spinach leaves

Ricotta and spinach

All that’s left now is to get a baking dish and start layering: start off with a thin layer of tomatosauce, arrange lasagna sheets, followed by a ricotta-spinach layer, another layer of tomato sauce with some slices of mozzarella, lasagna sheets, ricotta, tomato sauce and mozarella, lasagna, .. and so on. Make sure you end with  a layer of tomatoes and mozzarella.

Bake in a preheated oven at 200 degrees for 45 minutes – 1 hour, or until the cheese becomes bubbly. Let it cool down for a couple of minutes before you eat it.


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