Spinach and ricotta – gluten-free, vegetarian lasagna
A vegetarian’s delight. This recipe is loaded with vegetables (especially spinach) and delicious cheese blends. My favourite go to recipe for a vegetarian lasagna.
Servings Prep Time
8servings 20minutes
Cook Time
25minutes
Servings Prep Time
8servings 20minutes
Cook Time
25minutes
Ingredients
Instructions
  1. In a dish, lay the lasagna strips with boiled water and 1/2 tbsp oil – skip this step if pre-cooked strips or easy oven strips.
  2. In a pan, heat 1 and 1/2 tbsp olive oil and add onions and 1/2 tbsp garlic and sautee till soft. Add all the bell peppers and mushrooms and sautee for 2 minutes until water is released. Take out and set aside.
  3. In the same pan, add the spinach and sautee until water is released and spinach is soft. Set aside.
  4. In a bowl, add ricotta cheese, a pinch of salt, whisked egg, a dash of cayenne pepper and italian seasoning. Next, add 3/4 spinach and 1/2 cup fresh parsley. Mix well and set aside.
  5. In a baking pan, pour a 3 tbsp of pasta sauce and coat the bottom layer. Remove lasagna strips – rinse under cold water to remove starch – then lay them in the pan. In the pasta sauce, add the remaining garlic, 1/4 leftover spinach, a dash of salt, cayenne pepper, and italian seasoning to taste.
  6. Add a layer of the ricotta mixture, then a layer of the pasta sauce topped with some of the sauteed vegetables and parsley, add shredded cheese then another layer of lasagna strips. Repeat from beginning until you reach the last layer. On the top layer pour the pasta sauce and add a blend of mozzarella (or marble) cheese, feta, then parmesan until fully covered. Lastly, top with parsley and italian seasoning.
  7. Heat the oven to 350 degrees, add pasta dish then cover and bake for 20 minutes. For the last 5 minutes, heat the oven to broiler settings and place the dish in the top rack without the cover. The cheese should brown a little at the top. Remove and let it settle before cutting and serving. Buon appetite! 🙂
Recipe Notes

To make it easier and faster, use a spinach florentine pasta sauce – available at most grocery stores.