With layers of tender lasagne sheets, creamy ricotta cheese, and fresh spinach, this dish is sure to delight! And don’t forget the finishing touches – a generous sprinkle of grated Italian-style hard cheese and a handful of fresh oregano leaves – for a truly scrumptious Vegetarian lasagne experience.
Vegetarian Spinach & Ricotta Lasagne
Vegetarian Spinach & Ricotta Lasagne
with grated Italian-style hard cheese & fresh oregano
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Fresh Lasagne Sheets
- Fresh Oregano
- Garlic Clove
- Garlic Cloves
- Grated Italian-style Hard Cheese
- NOMU Italian Rub
- Nutmeg
- Onion
- Onions
- Panko Breadcrumbs
- Ricotta Cheese
- Spinach
- Tomato Passata
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
Spinach
Preheat the oven to 200℃. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the chopped Spinach until wilted, 1-2 minutes (shifting occasionally). Remove from the pot and set aside.
SAUCE
Return the pot to a medium-high heat with a drizzle of oil. When hot, fry the diced Onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 30-60 seconds (shifting constantly). Add the Tomato Passata, ½ the NOMU rub, and 100ml water. Reduce the heat and simmer until slightly thickened, 2-3 minutes. Remove from the heat. Stir through ½ the picked oregano, a sweetener, and seasoning.
RICOTTA FILLING
In a bowl, combine the ricotta, ½ the grated cheese, the Nutmeg (to taste), the cooked Spinach, and seasoning.
ASSEMBLE
Place a ¼ of the sauce in the bottom of a small, ovenproof dish. Evenly top with ⅓ of the lasagne sheets, ⅓ of the Spinach & ricotta mix, and another ¼ of the sauce. Repeat with the remaining lasagne sheets, spinach mix, and sauce to create two more layers. Sprinkle over the bread crumbs, the remaining NOMU rub, and the remaining grated cheese. Bake in the hot oven until the lasagne is bubbling and the crumb is starting to brown, 10-12 minutes.
LASAGNE
Serve up a generous helping of the Spinach & ricotta lasagne. Sprinkle over the remaining oregano. Dig in, Chef!
Spinach - 40g
Onion - 1
Garlic Clove - 1
Tomato Passata - 200ml
NOMU Italian Rub - 10ml
Fresh Oregano - 4g
Ricotta Cheese - 100g
Grated Italian-style Hard Cheese - 50ml
Nutmeg - 2,5ml
Fresh Lasagne Sheets - 75g
Panko Breadcrumbs - 50ml
Spinach
Preheat the oven to 200℃. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the chopped Spinach until wilted, 1-2 minutes (shifting occasionally). Remove from the pot and set aside.
SAUCE
Return the pot to a medium-high heat with a drizzle of oil. When hot, fry the diced Onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 30-60 seconds (shifting constantly). Add the Tomato Passata, ½ the NOMU rub, and 200ml water. Reduce the heat and simmer until slightly thickened, 2-3 minutes. Remove from the heat. Stir through ½ the picked oregano, a sweetener, and seasoning.
RICOTTA FILLING
In a bowl, combine the ricotta, ½ the grated cheese, the Nutmeg (to taste), the cooked Spinach, and seasoning.
ASSEMBLE
Place a ¼ of the sauce in the bottom of a small, ovenproof dish. Evenly top with ⅓ of the lasagne sheets, ⅓ of the Spinach & ricotta mix, and another ¼ of the sauce. Repeat with the remaining lasagne sheets, spinach mix, and sauce to create two more layers. Sprinkle over the bread crumbs, the remaining NOMU rub, and the remaining grated cheese. Bake in the hot oven until the lasagne is bubbling and the crumb is starting to brown, 10-12 minutes.
LASAGNE
Serve up a generous helping of the Spinach & ricotta lasagne. Sprinkle over the remaining oregano. Dig in, Chef!
Spinach - 80g
Onion - 1
Garlic Cloves - 2
Tomato Passata - 400ml
NOMU Italian Rub - 20ml
Fresh Oregano - 8g
Ricotta Cheese - 200g
Grated Italian-style Hard Cheese - 100ml
Nutmeg - 5ml
Fresh Lasagne Sheets - 150g
Panko Breadcrumbs - 100ml
Spinach
Preheat the oven to 200℃. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the chopped Spinach until wilted, 2-3 minutes (shifting occasionally). Remove from the pot and set aside.
SAUCE
Return the pot to a medium-high heat with a drizzle of oil. When hot, fry the diced Onion until golden, 5-6 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 30-60 seconds (shifting constantly). Add the Tomato Passata, ½ the NOMU rub, and 300ml water. Reduce the heat and simmer until slightly thickened, 3-4 minutes. Remove from the heat. Stir through ½ the picked oregano, a sweetener, and seasoning.
RICOTTA FILLING
In a bowl, combine the ricotta, ½ the grated cheese, the Nutmeg (to taste), the cooked Spinach, and seasoning.
ASSEMBLE
Place a ¼ of the sauce in the bottom of an ovenproof dish. Evenly top with ⅓ of the lasagne sheets, ⅓ of the Spinach & ricotta mix, and another ¼ of the sauce. Repeat with the remaining lasagne sheets, spinach mix, and sauce to create two more layers. Sprinkle over the bread crumbs, the remaining NOMU rub, and the remaining grated cheese. Bake in the hot oven until the lasagne is bubbling and the crumb is starting to brown, 12-15 minutes.
LASAGNE
Serve up a generous helping of the Spinach & ricotta lasagne. Sprinkle over the remaining oregano. Dig in, Chef!
Spinach - 120g
Onions - 2
Garlic Cloves - 3
Tomato Passata - 600ml
NOMU Italian Rub - 30ml
Fresh Oregano - 12g
Ricotta Cheese - 300g
Grated Italian-style Hard Cheese - 150ml
Nutmeg - 7,5ml
Fresh Lasagne Sheets - 225g
Panko Breadcrumbs - 150ml
Spinach
Preheat the oven to 200℃. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the chopped Spinach until wilted, 2-3 minutes (shifting occasionally). Remove from the pot and set aside.
SAUCE
Return the pot to a medium-high heat with a drizzle of oil. When hot, fry the diced Onion until golden, 5-6 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 30-60 seconds (shifting constantly). Add the Tomato Passata, ½ the NOMU rub, and 400ml water. Reduce the heat and simmer until slightly thickened, 3-4 minutes. Remove from the heat. Stir through ½ the picked oregano, a sweetener, and seasoning.
RICOTTA FILLING
In a bowl, combine the ricotta, ½ the grated cheese, the Nutmeg (to taste), the cooked Spinach, and seasoning.
ASSEMBLE
Place a ¼ of the sauce in the bottom of an ovenproof dish. Evenly top with ⅓ of the lasagne sheets, ⅓ of the Spinach & ricotta mix, and another ¼ of the sauce. Repeat with the remaining lasagne sheets, spinach mix, and sauce to create two more layers. Sprinkle over the bread crumbs, the remaining NOMU rub, and the remaining grated cheese. Bake in the hot oven until the lasagne is bubbling and the crumb is starting to brown, 12-15 minutes.
LASAGNE
Serve up a generous helping of the Spinach & ricotta lasagne. Sprinkle over the remaining oregano. Dig in, Chef!
Spinach - 160g
Onions - 2
Garlic Cloves - 4
Tomato Passata - 800ml
NOMU Italian Rub - 40ml
Fresh Oregano - 15g
Ricotta Cheese - 400g
Grated Italian-style Hard Cheese - 200ml
Nutmeg - 10ml
Fresh Lasagne Sheets - 300g
Panko Breadcrumbs - 200ml
Frequently Asked Questions
What is the preparation time for Vegetarian Spinach & Ricotta Lasagne?
The preparation time for Vegetarian Spinach & Ricotta Lasagne with grated Italian-style hard cheese & fresh oregano is between 25 and 40 minutes.
What is the total time required to make Vegetarian Spinach & Ricotta Lasagne with grated Italian-style hard cheese & fresh oregano?
The total time required to make Vegetarian Spinach & Ricotta Lasagne with grated Italian-style hard cheese & fresh oregano is between 40 and 55 minutes.
How many servings does Vegetarian Spinach & Ricotta Lasagne provide?
4 servings
What are the main ingredients in Vegetarian Spinach & Ricotta Lasagne?
Fresh Lasagne Sheets, Fresh Oregano, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, NOMU Italian Rub, Nutmeg, Onion, Onions, Panko Breadcrumbs, Ricotta Cheese, Spinach, Tomato Passata
What is the nutritional information of Vegetarian Spinach & Ricotta Lasagne?
Calories: 774, Carbs: 95 grams, Fat: grams, Protein: 40.4 grams, Sugar: 16.1 grams, Salt: 1223 grams
How do I prepare Vegetarian Spinach & Ricotta Lasagne?
SAUCE: Return the pot to a medium-high heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 30-60 seconds (shifting constantly). Add the tomato passata, ½ the NOMU rub, and 200ml water. Reduce the heat and simmer until slightly thickened, 2-3 minutes. Remove from the heat. Stir through ½ the picked oregano, a sweetener, and seasoning. RICOTTA FILLING: In a bowl, combine the ricotta, ½ the grated cheese, the nutmeg (to taste), the cooked spinach, and seasoning. ASSEMBLE: Place a ¼ of the sauce in the bottom of a small, ovenproof dish. Evenly top with ⅓ of the lasagne sheets, ⅓ of the spinach & ricotta mix, and another ¼ of the sauce. Repeat with the remaining lasagne sheets, spinach mix, and sauce to create two more layers. Sprinkle over the bread crumbs, the remaining NOMU rub, and the remaining grated cheese. Bake in the hot oven until the lasagne is bubbling and the crumb is starting to brown, 10-12 minutes. LASAGNE: Serve up a generous helping of the spinach & ricotta lasagne. Sprinkle over the remaining oregano. Dig in, Chef! SPINACH: Preheat the oven to 200℃. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the chopped spinach until wilted, 1-2 minutes (shifting occasionally). Remove from the pot and set aside.
What should be prepared from my kitchen to make Vegetarian Spinach & Ricotta Lasagne?
Fresh Lasagne Sheets, Fresh Oregano, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, NOMU Italian Rub, Nutmeg, Onion, Onions, Panko Breadcrumbs, Ricotta Cheese, Spinach, Tomato Passata
How many calories does Vegetarian Spinach & Ricotta Lasagne have?
774 calories
How much fat content does Vegetarian Spinach & Ricotta Lasagne have?
grams
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