Try our vegetarian lasagne recipe made with spinach and ricotta for a veggie alternative to the classic lasagne. It's also great to freeze, just take out and allow to defrost the night before. Try making your own pesto for this dish with our homemade pesto recipe.

For more easy lasagne options, check out our classic lasagne, aubergine lasagne and courgette lasagne.


  • 100g butter
  • 100g plain flour
  • 600ml semi-skimmed milk
  • 400g ricotta
  • 100g parmesan (or vegetarian alternative), grated
  • freshly grated whole nutmeg
  • 200g spinach, washed and roughly chopped
  • 2 bunches spring onions, sliced
  • roughly 225g dried lasagne sheets
  • 190g jar pesto
  • 2 heaped tbsp pinenuts
  • to serve watercress


  • STEP 1

    Melt the butter in a large pan, then stir in the flour and cook for 2 minutes. Whisk in the milk gradually, one splash at a time, to make a smooth sauce. Bring to a gentle bubble while still stirring, then cook for a couple of minutes until thickened.

  • STEP 2

    Turn off the heat and whisk in the ricotta until smooth, followed by half of the parmesan. Season and add plenty of nutmeg. Spoon out a couple of ladlefuls of the sauce and reserve for the top of the lasagne, then stir the chopped spinach and spring onions into the rest of the sauce.

  • STEP 3

    Spread a third of the spinach sauce over the bottom of a large baking dish (or 8 individual dishes). Add a layer of pasta, then spread or brush over a third of the pesto. Top with another third of the spinach sauce, followed by pasta and pesto, then repeat the layers once more. Add a final layer of pasta, then spread over the reserved white sauce. Scatter with the pine nuts and remaining parmesan. Freeze now.

  • STEP 4

    Heat the oven to 180C/ fan 160C/gas 4 and bake for 40-45 minutes until bubbling, browned and crisp on top. Serve with watercress.



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