Easy Vegetarian Ricotta Spinach Lasagna

Vegetarian Ricotta Spinach Lasagna is a delicious and easy dish that is perfect for any meal.

This dish is packed with rich flavors and hearty ingredients that will satisfy even the pickiest of eaters.

Made with layers of mini lasagna noodles, tender ricotta, frozen spinach, creamy sauce, and melty cheese, this lasagna is a true comfort food that is sure to please everyone at the table.

The huge advantage of this recipe I that you don’t need any baking dish just use your trusty frying pan instead!

Easy Vegetarian Ricotta Spinach Lasagna

One of the best things about this dish is how easy it is to prepare.

With just a few simple ingredients, you can have a flavorful and satisfying meal ready in no time.

The ricotta cheese adds a creamy texture to the dish, while the spinach gives it a boost of freshness and nutrients.

The milk sauce ties everything together, making every bite a delight for the taste buds.

Easy Vegetarian Ricotta Spinach Lasagna

Not only is this Vegetarian Ricotta Spinach Lasagna easy to make, but it is also a healthy option for those looking to add more vegetables into their diet.

Spinach is packed with vitamins, minerals, and antioxidants, making it a great choice for anyone looking to boost their overall health.

Plus, this dish is a great way to get your daily dose of protein and calcium from the ricotta cheese, making it a well-rounded meal that will leave you feeling satisfied and nourished.

Easy Vegetarian Ricotta Spinach Lasagna

This delicious Vegetarian Lasagna is a tasty and easy dish that is perfect for any occasion.

Whether you are looking for a simple weeknight dinner or a dish to impress guests at a dinner party, this lasagna is a great choice.

With its rich flavors, creamy texture, and healthy ingredients, it is a meal that everyone will love.

Give this recipe a try and enjoy a hearty and satisfying dish that is sure to become a new favorite in your household.

Easy Vegetarian Ricotta Spinach Lasagna


  • Mini lasagna noodles – 1/2 pack (200 g)
  • Milk – 1 cup (250 g)
  • Flour – 4 tbsp. (36 g)
  • Butter – 4 tbsp. (56 g)
  • Eggs – 1 pc. (50 g)
  • Salt – 1/3 tsp. (2 g)
  • Ground black pepper – 1/3 tsp. (1 g)
  • Dried garlic – 1/3 tsp. (1 g)
  • Frozen spinach – 1/2 pack (200 g)
  • Ricotta cheese – 1 portion (350 g)
  • Grated cheese – 1 cup (100 g)


  • Dill

Cooking steps:

  1. Pour 6 cups (1.5L) of hot water into the pan. Bring to a boil, add salt, stir. Add mini lasagna noodles to boiling water and stir. Bring to a boil, reduce heat, and cook until al dente according to package instructions. Drain the water and cool.
  2. Place butter in a saucepan and melt over medium heat. Add flour, cook for 2 minutes, stirring. Pour in the milk and cook over low heat, stirring constantly, until the sauce thickens, about 6-8 minutes. Remove from heat, cool completely. Add eggs to the cooled sauce, season with salt, black pepper and garlic, mix thoroughly.
  3. Place thawed spinach in a fine sieve and press firmly with a wooden spoon to remove excess liquid.
  4. Put the drained spinach in a medium bowl, crumble the ricotta, add half the grated cheese, season with salt and pepper, mix well.
  5. Grease the frying pan with butter. Place some of the prepared sauce into it and spread it evenly over the bottom in a thin layer. Then lay out the boiled mini lasagna noodles, pour the sauce on top, distribute the spinach-cheese mixture evenly. Continue these steps, ending with milk sauce. Sprinkle grated cheese on top. Bake in an oven preheated to 180°C (350°F) for 30 minutes.
  6. Sprinkle the finished dish with chopped dill.

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