Greek / Italian / Recipes

Vegetable Lasagna with Spinach and Ricotta


  • 8 Fresh lasagna sheets (2 per layer)
  • Mozzarella cheese
  • Parmesan cheese

Vegetable sauce:

  • 1 eggplant, chopped in chucks
  • 3 zucchinis, sliced
  • 259 gr mushrooms, sliced
  • 1 brown onion, diced
  • 3 cloves of garlic, crushed
  • 2 T oil
  • 400g tin diced tomatoes
  • 2 Tbsp tomato paste
  • 4 cups of vegetable stock
  • Salt, pepper, dried or fresh herbs such as rosemary, thyme and basil


  • Heat oil and Brown onions in a large deep frying pan. Add crushed garlic, mushrooms, zucchinis and eggplant and cook for 2 to 3 minutes. Add tomato paste, seasonings, tinned tomatoes and stock and simmer for 40 minutes or longer to develop the depth of flavour. Keep topping with extra water as it’s reduced down.


  • Spinach and ricotta filling
  • 500g ricotta
  • 2 bunches of English spinach , trimmed washed and steamed to will.
  • 1 tsp ground nutmeg
  • 2 Tbsp grated parmesan cheese


Mix all ingredients together.

Bechamel sauce:

  • 120g butter
  • 2/3 c plain flour
  • 3 and 1/2 cups of milk
  • 2 eggs
  • Pinch nutmeg
  • 1/2 c grated parmesan cheese


  1. Melt butter, in a saucepan over medium heat
  2. Add flour and stir through until thick paste.
  3. Gradually add milk , 1 cup at a time, beating until smooth after each addition.
  4. Reduce heat to low and simmer for 5 minutes, stirring, remove from heat once thickened
  5. allow to cool for 5 minutes before beating in eggs, nutmeg and parmesan cheese.


  1. Cover base of baking dish with liquid of vegetable sauce, layer with lasagna sheets, vegetable sauce, grated mozzarella cheese and parmesan cheese, lasagne sheets, ricotta and spinach filling, drizzle a little vegetable sauce and continue to layer up using add ingredients.
  2. Top with bechamel sauce.
  3. Sprinkle with parmesan cheese and bake in oven (200 degrees Celsius) for 45 minutes or until golden brown in colour.


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