eCook Meal
Vegetarian Spinach & Ricotta Lasagne
with grated Italian-style hard cheese & fresh oregano
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.
Serving guide
Choose your portion size.
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
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
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
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R294.99
for 4 servings · R73.75 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Ricotta Cheese needs 400 gRicotta Cheese Avg 250 g 250 g at R46.75 · 1.60× packR74.80
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Fresh Oregano needs 15 gTomato and Oregano Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
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Spinach needs 160 gWhole Spinach 350 g 350 g at R19.99 · 46% of packR9.14
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Fresh Lasagne Sheets needs 300 gItalian Lasagne Sheets 250 g 250 g at R56.99 · 1.20× packR68.39
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Nutmeg needs 10 mlNutmeg 50 g R66.99 · whole pack (size can't be divided)R66.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Grated Italian-style Hard Cheese needs 200 mlPlantLove™ Dairy Free Macadamia Nut Based Grated Hard Cheese 60 g R39.99 · whole pack (size can't be divided)R39.99
Not in the Woolies basket — source these elsewhere:
- NOMU Italian Rub
- Panko Breadcrumbs
- Tomato Passata
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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?
Garlic, Grated Italian-style Hard Cheese, Lasagne Sheets, NOMU Italian Rub, Nutmeg, Onion, Oregano, Panko Breadcrumb, 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?
LASAGNE: Serve up a generous helping of the spinach & ricotta lasagne. Sprinkle over the remaining oregano. Dig in, Chef! 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. 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.
What should be prepared from my kitchen to make Vegetarian Spinach & Ricotta Lasagne?
Garlic, Grated Italian-style Hard Cheese, Lasagne Sheets, NOMU Italian Rub, Nutmeg, Onion, Oregano, Panko Breadcrumb, 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