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Spinach & Ricotta Lasagne
A Lambert Produce Recipe

Spinach & Ricotta Lasagne Recipe

A classic dish with a vegetarian twist, our Spinach & Ricotta Lasagne is loved by all!





  • 250g chopped spinach
  • 800g ricotta, crumbled
  • 1/2 tsp ground nutmeg
  • 1 egg, lightly beaten
  • 1/2 cup fresh basil leaves, chopped
  • 1 cup parmesan, finely grated
  • 535g can creamy pumpkin soup
  • 1 cup liquid vegetable stock
  • 8 dried instant lasagne sheets
  • 1 1/3 cups mozzarella, grated


1. Preheat oven to 200°C/180°C fan-forced. Grease a 6cm-deep, 20cm x 30cm baking dish.

2. In a bowl, combine spinach, ricotta, nutmeg, egg, basil, and 1/2 cup of parmesan. Season with salt and pepper to taste. Stir to mix well.

3. In a large jug, combine the pumpkin soup and vegetable stock.

4. Place 2 lasagne sheets over the base of the prepared dish, breaking them to fit if necessary.

5. Spoon one-third of the ricotta mixture over the lasagne sheets, spreading to cover. Top with 1/3 cup of mozzarella. Drizzle with 1/2 cup of the pumpkin soup mixture.

6. Repeat the layering process twice, finishing with lasagne sheets. Pour over the remaining pumpkin soup mixture. Top with the remaining mozzarella and parmesan.

7. Cover the dish with foil. Bake for 30 minutes. Uncover and bake for another 20 minutes or until golden and tender.

8. Rest for 10 minutes before serving. Serve with extra basil leaves.