Lasagna, a comforting Italian classic, is reinvented here in a flavorful vegetarian version. Forget the meat, and let yourself be seduced by the creamy sweetness of ricotta and the freshness of spinach. This vegetarian spinach and ricotta lasagna recipe is perfect for a cozy dinner with family or friends, or simply for a delicious treat on your own.
The story goes that lasagna, originating in ancient Rome, was initially made with layers of wide, flat pasta, baked in the oven with various fillings. Over the centuries, the recipe has evolved into the dish we know today, with a multitude of regional variations. This vegetarian version draws inspiration from Italian traditions while offering a light and flavorful alternative.
Prepare to succumb to the deliciousness of these vegetarian lasagnas. The combination of tender spinach, creamy ricotta, and fragrant tomato sauce makes it an irresistible dish that will please everyone, vegetarian or not! And for an extra touch of well-being, consider pairing your dish with a serving of PurleMa shilajit resin, known for its energizing and revitalizing properties. Discover the benefits of shilajit on our information blog . Ready to cook?
Ingredients
Serves 6:
- 1 kg of fresh or frozen spinach
- 500g of ricotta
- 250g of fresh or dried lasagna sheets
- 700ml of tomato sauce (homemade or canned)
- 1 onion
- 2 cloves of garlic
- 50g of grated Parmesan cheese
- 50g of grated mozzarella
- Olive oil
- Salt
- Pepper
- Nutmeg (optional)
Instructions
- Preheat your oven to 180°C (thermostat 6).
- Prepare the spinach: If using fresh spinach, wash it thoroughly and steam it for a few minutes until tender. If using frozen spinach, thaw it and drain it well.
- Finely chop the onion and garlic. Fry them in a pan with a little olive oil until they are soft and golden.
- Add the cooked spinach to the pan and sauté for a few minutes with the onion and garlic. Season with salt and pepper, and add a pinch of nutmeg if desired.
- In a bowl, mix the ricotta with the grated parmesan. Season with salt and pepper.
- Spread a thin layer of tomato sauce at the bottom of a gratin dish.
- Cover with a layer of lasagna sheets. If using dried lasagna sheets, it's best to pre-cook them for a few minutes in boiling water to prevent them from becoming too tough when cooked.
- Spread a layer of the spinach mixture over the lasagna.
- Cover with a layer of the ricotta mixture.
- Repeat the layers (tomato sauce, lasagna, spinach, ricotta) until all the ingredients are used up. Finish with a layer of tomato sauce and grated mozzarella.
- Bake for 30 to 40 minutes, or until the lasagna is golden brown and bubbly.
- Let the lasagna rest for a few minutes before serving.
Chef's Tips
- For a more intense flavor, add a few chopped fresh basil leaves to the ricotta mixture.
- You can also add other vegetables to the filling, such as mushrooms, courgettes or peppers.
- For a lighter version, use reduced-fat ricotta and less mozzarella.
- Don't hesitate to visit our PurleMa Recipes blog to discover other delicious and original vegetarian dishes! And for optimal well-being, discover the many benefits of shilajit on our PurleMa website !
Conservation
Vegetarian spinach and ricotta lasagna can be kept in the refrigerator for 2 to 3 days. It can also be frozen. To reheat, bake at 180°C (350°F) for about 20 minutes, or until piping hot.
For more information on healthy living and delicious recipes, check out our PurleMa Lifestyle blog.
