how to make award winning Vegetable, ricotta and spinach lasagne

Hey there., I hope you’re having an incredible day today. Today, we’re going to make a special dish, Vegetable, ricotta and spinach lasagne. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vegetable, ricotta and spinach lasagne is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Vegetable, ricotta and spinach lasagne is something that I’ve loved my entire life.

Table of Contents


  • Olive oil, to grease
  • 1 250g pkt large instant lasagne sheets (San Remo brand)
  • 1 250g pkt frozen chopped spinach, thawed, undrained
  • 1 large (about 350g) orange sweet potato (kumara), peeled, thinly sliced
  • 150g low-fat ricotta
  • 90g grated light mozzarella
  • 2 tablespoons chopped fresh oregano
  • 1 tablespoon fresh oregano leaves, extra
  • Crisp lettuce salad, to serve


  • Step 1
    To make vegetable sauce, combine water, onion and garlic in a medium saucepan. Bring to a simmer over medium heat. Reduce heat to low, cover and cook, stirring occasionally, for 5 minutes or until the onion is soft.
  • Step 2
    Add tomatoes, celery, tomato paste and sugar. Bring to a simmer over medium-high heat. Reduce heat to medium-low, cover and cook for 10 minutes. Stir in the mushrooms and cook, covered, stirring often, for a further 5 minutes or until the mushrooms are tender. Stir in the parsley. Taste and season with salt and pepper. (You should have about 1.5L/6 cups sauce.)
  • Step 3
    Preheat oven to 190�C. Brush a 6cm-deep, 22 x 28cm ovenproof dish with the oil to lightly grease.
  • Step 4
    Spread just under a third of the vegetable sauce over base of greased dish. Cover with a single layer of lasagne sheets, trimming to fit. Spread spinach over. Top with half the sweet potato. Spoon over 125ml (1/2 cup) of vegetable sauce. Cover with lasagne sheets, then the remaining sweet potato. Spread with remaining vegetable sauce. Cover with lasagne sheets.
  • Step 5
    Combine the ricotta, mozzarella and chopped oregano in a medium bowl, and then spread evenly over the top of the lasagne sheets.
  • Step 6
    Cover with foil and bake in preheated oven for 40 minutes. Remove foil and bake for a further 15 minutes or until the pasta and sweet potato are tender when tested with a skewer. Remove from oven and set aside for 10 minutes. Sprinkle with extra oregano leaves. Serve with the lettuce salad.

So that’s going to wrap it up for this exceptional food Vegetable, ricotta and spinach lasagne recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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