Spinach, ricotta and pesto lasagne

  • serves 8
  • Easy

This creamy veggie lasagne with crunchy pinenuts is a great meat-free alternative that's so delicious, you won't miss the beef. It's also great to freeze, just take out and allow to defrost the night before.


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 veggie options, check out our vegetarian lasagne, vegetarian moussaka, vegetarian risotto and other vegetarian recipes.



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


  • 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.

Try our easy vegetarian lasagne recipes

Vegetaarian Lasagna Recipe for kale, ricotta and leek lasagne

Nutritional Information

  • Kcals 544
  • Fat 35g
  • Saturates 15.1g
  • Carbs 35.9g
  • Fibre 3.6g
  • Protein 19.6g
  • Salt 1.4g