Spinach and Ricotta Lasagna

Spinach and Ricotta Lasagne

Servings: 4


For lasagna filling:

  • 500g lean beef mince
  • 2 tbsp olive oil
  • 1 large brown onion, diced
  • 1 large carrot, grated
  • 5 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • 1/2 tsp chili flakes
  • 2 tbsp tomato paste
  • 1 tin (400 mLs) crushed tomatoes
  • salt and pepper to season
  • 2 – 3 cups baby spinach, roughly chopped
  • 6 – 8 lasagna pasta sheets, depending on size
  • Shredded cheese to top, such as mozzarella or parmesan

For ricotta sauce:

  • 50g butter
  • 1/2 cup plain flour
  • 2 cups milk, whole or lite
  • 1kg fresh ricotta
  • salt and pepper to season


  1. Preheat oven to 200 degrees Celsius.
  2. Bring a large saucepan to a medium-high heat, and add the olive oil. Add the diced onions and sauté until soft and fragrant, about 5 mins.
  3. Add the beef mince and cook until browned, breaking up the mince as you go, about 5 minutes. Then add the grated carrot, garlic, all the dried herbs and chili flakes, and mix to combine.
  4. Add the tomato paste and disperse through the mixture, allowing to cook off for another 2 – 3 minutes. Season with salt and pepper.
  5. Add the crushed tomatoes and stir through until the mixture is bubbling, then reduce the heat to medium and allow to simmer while making the ricotta sauce, about another 20 minutes.
  6. In a medium pot, add the butter and melt over a medium heat. Once the butter is fully melted, dump in the flour and stir quickly until absorbed to form a roux. Keep the roux over the heat for another minute or so to ensure full absorbtion.
  7. Add the milk and, using a whisk, break up the roux until absorbed into the milk. Bring the mixture back up to a medium heat stirring constantly to avoid clumping. The mixture will begin to thicken then bubble – reduce the heat if the bubbling becomes too vigorous. Continue to stir until a thick custard-y consistency is reached, about 5 -7 minutes, adding more milk if you find it becomes to thick.
  8. Add the ricotta to the sauce, breaking up with the whisk. Stir through gently until completely dispersed. Season the sauce with salt and pepper.
  9. In a large baking dish, lay down the first layer of pasta sheets. Spread a layer of the pasta sauce across the top, followed by a thin layer of the ricotta sauce. Then sprinkle over some of the chopped spinach, before laying down another layer of pasta sheets, and repeating the process until you run out of pasta sauce or the dish is filled.
  10. On the last pasta layer, spread all the remaining ricotta sauce for the creamy lasagna top. Sprinkle with shredded cheese before placing the dish in the oven. Bake for 30-40 minutes, or until the cheese top is golden and crispy. Serve, and enjoy!


1kg of ricotta may seem like a lot, but it is a dense cheese, and you definitely do not want to run out of the creamy sauce before you reach the top of the lasagna!

The filling can be packed with veggies as you like – I sometimes add grated zucchini or or diced mushrooms.

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