CHEAT’S SPINACH AND RICOTTA LASAGNE
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Here’s the ultimate easy meal… a cheat’s spinach and ricotta lasagne that can be assembled in just 5-10 minutes!

Easy spinach and ricotta lasagne with salad.

How do we make it so easy and delicious?

  1. Forgo the homemade tomato sauce and use your favourite store-bought pasta sauce.
  2. Use pre-made spinach and ricotta ravioli instead of plain lasagne (extra flavour!).
  3. Add additional spinach and ricotta (even more flavour!).
  4. Don’t forget the cheese.
  5. Layer it up and bake.
  6. Enjoy half an hour of free time while it cooks (because the side salad is super easy too)!

If you prefer, you can use a meaty ravioli or add some salami or shredded cooked chicken to the layers.

Keen for more lasagne? Check out my other vegetarian recipe, or there’s regular beef lasagne too.

 

PRINT RECIPE PDF
Easy spinach and ricotta lasagne with salad.

CHEAT'S SPINACH AND RICOTTA LASAGNE

Keyword: MAIN MEALS, VEGETARIAN
Difficulty: Easy
Ready In: 50 minutes
Serves: 4

Here’s the ultimate easy meal! This cheat’s spinach and ricotta lasagne uses pre-made spinach and ricotta ravioli and can be assembled in just 5-10 minutes.

QUICK PRINT

Ingredients

LASAGNE

  • Cooking oil spray
  • 800 g tomato-based pasta sauce (1lb 12oz)
  • 600 g spinach and ricotta ravioli (1lb 5oz)
  • 250 g ricotta (8.8oz)
  • 100 g baby spinach (3.5oz)
  • 1 1/2 cups grated cheese (i.e. Colby, cheddar) (150g)

TO SERVE

  • 60 g mixed salad (2.1oz)
  • Balsamic glaze or your favourite salad dressing

Instructions

  1. Preheat oven to 180ºC (360ºF) fan bake and lightly spray a 25cm / 10in square oven-safe dish with cooking oil spray. 

  2. MAKE LASAGNE

    Spread prepared dish with a little of the pasta sauce. Top with one third of the ravioli and dollop one third of the ricotta on top. Add one third of the spinach, a third of the remaining pasta sauce and a third of the cheese. 

  3. Repeat (starting with ravioli) to form two more layers. Bake for 35 minutes, until lasagne is golden, bubbling and cooked through.

  4. SERVE

    Remove lasagne from oven and leave to rest for 5 minutes before slicing and serving. Serve with mixed salad on the side, drizzled with balsamic glaze or your choice of dressing.

Recipe Notes

WINE MATCH: An oaked Chardonnay.
GLUTEN-FREE OPTION: If you can’t find gluten-free ravioli, you can use oven-ready gluten-free lasagne sheets instead.
INGREDIENT SWAPS / NOTES: If you prefer a meaty lasagne, you could use a different flavour of ravioli. Alternatively, add salami or seasoned shredded cooked chicken to each layer. Mixed salad is pre-bagged salad that usually includes lettuce, red cabbage and carrot. Customise the salad to your liking - avocado makes a nice addition.
STORING AND REHEATING: Refrigerate leftover lasagne and reheat in the microwave. Add salad and dressing just before serving.

 

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