Vegetarian Spinach Lasagne

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Spinach, ricotta and mozzarella make this vegetarian lasagne especially creamy. The fruity tomato sauce makes a lovely contrast to the mild cheese filling.

The lasagne is built up in layers and first baked without the last layer of mozzarella. The rest of the cheese goes on only at the end and turns golden.

Vegetarian Spinach Lasagne

Lasagne with leaf spinach, ricotta, eggs and mozzarella, layered with seasoned passata.
Print Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course
Ingredients Equipment Instructions Notes

Ingredients
  

For the filling
  • 500 g spinach leaf spinach, frozen, thawed and well squeezed out
  • 400 g lactose-free ricotta plain
  • 2 eggs medium
  • 100 g mozzarella grated
  • 1 tbsp Italian herbs dried
  • salt to taste
  • pepper to taste
For layering and baking
  • 680 ml tomatoes passata
  • 3 lasagne sheets more for a larger dish
  • 100 g mozzarella grated
  • salt to taste
  • pepper to taste

Equipment

  • 1 baking dish small
  • 1 mixing bowl

Instructions
 

  1. Let the frozen leaf spinach thaw completely and squeeze out the excess liquid very thoroughly.
  2. Preheat the oven to 180 °C (conventional, top and bottom heat). Mix the spinach with the ricotta, eggs, 100 g mozzarella, salt, pepper and Italian herbs.
  3. Season the passata with salt and pepper. Spread about a third of it over the base of a small baking dish.
  4. Spread a third of the spinach and ricotta mixture on top and cover with a lasagne sheet of the right size.
  5. Keep layering tomato sauce, spinach and ricotta mixture and lasagne sheets until you have three layers. Finish with a layer of tomato sauce.
  6. Bake for about 40 minutes. Check that the lasagne sheets are soft.
  7. Sprinkle over the remaining 100 g mozzarella and bake for about 15 minutes until golden. Let rest briefly before cutting.

Notes

The nutritional values are rough estimates, calculated with 3 lasagne sheets (approx. 60 g uncooked). The number of sheets and the types of cheese change the values.

Nutrition

PER SERVING
Calories 470 kcal
Protein 29.0 g
Carbohydrates 25.0 g
Fat 28.0 g
of which sugars 11.0 g
Saturated fat 16.0 g
Fibre 5.0 g
Salt 1.40 g

Nutritional values are estimates. Actual values may vary depending on the ingredients used.

Dietary information

  • High histamine
  • Vegetarian
  • High FODMAP

Allergens: milk, eggs, gluten

Also contains: nightshades

Critical with histamine intolerance: spinach, tomatoes

In small amounts (moderate histamine): pepper, pepper

Based on the ingredients, without guarantee – not a substitute for medical or dietary advice.

Tips & Notes

Lasagne sheets: 3 sheets fit a small dish in which one sheet per layer is enough. For a wider baking dish, plan on more sheets.

Not too dry: If the top sheets get too dry in the first 40 minutes, cover the dish loosely or use a little more tomato sauce.

Spinach: Squeeze it out thoroughly, otherwise the lasagne will be watery.

Cheese at the end: Only sprinkle over the remaining mozzarella for the last 15 minutes so the top doesn’t get too dark.

Individual tolerance: With histamine intolerance, tomatoes and dairy products are tolerated differently from person to person.

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