Cheat's spinach lasagne

    1 hour 25 min

    A very delicious vegetarian lasagne recipe which is fabulously easy to make. Using frozen spinach and shop-bought sauce saves time, and you don't have to pre-boil the lasagne sheets, either!

    237 people made this

    Serves: 9 

    • 280g frozen chopped spinach
    • 500g ricotta cheese
    • 1 egg
    • 800g shop-bought white sauce
    • 120ml skimmed milk
    • 225g lasagne sheets
    • 225g grated carrots
    • 225g mushrooms, sliced
    • 60g grated mozzarella cheese

    Prep:25min  ›  Cook:1hr  ›  Ready in:1hr25min 

    1. Preheat oven to 180 C / Gas 4. Coat a large baking dish with cooking spray.
    2. Place the spinach in a medium bowl. Microwave, uncovered, on high for 4 minutes. Mix in ricotta. Beat the egg well, and add it to the spinach and ricotta. Stir well to blend.
    3. Combine white sauce with milk in a medium bowl. Mix well.
    4. Spread about 8 tablespoons of white sauce mixture evenly in the bottom of the dish. Place 3 uncooked lasagne sheets over the sauce. Spread half of the spinach mixture over the lasagne sheets. Sprinkle with half of the carrots and half of the mushrooms. Place 3 more lasagne sheets over the vegetable mixture. Pour 350ml of sauce over the lasagne sheets. Spread the remaining spinach mixture over the sauce, followed by layers of the remaining carrots and mushrooms. Place 3 more lasagne sheets over the vegetables. Pour remaining sauce evenly on top. Sprinkle with the mozzarella cheese. Spray a sheet of aluminium foil with cooking spray. Cover the dish tightly with aluminium foil, coated side down.
    5. Bake for 50 to 60 minutes. Remove from oven, uncover, and spoon some sauce over the exposed top noodles. Turn the oven off, and place the uncovered dish back into the warm oven for 15 more minutes. Serve at once, or let rest until ready to serve.

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    Reviews & ratings
    Average global rating:

    Reviews in English (186)


    This recipe was a good base, but some variations make it excellent. First, I used mushrooms and onions and carotts. I sauteed with garlic before adding to lasagna. I also put a layer of mozzarella in the middle as well as on top. Finally, I sprinkled some garlic bread crumbs and parmesan cheese on top. This made the lasagna crispy and cheesey on top. I made this for a wedding shower and it was a big hit - even with non-vegetarians. Also, this can be made a day in advance and then baked right before serving.  -  18 Mar 2005  (Review from Allrecipes US | Canada)


    I have been making this lasagna recipe for about 4 years. Every person I make it for asks me for the recipe or asks me to make it again and again. Over the years I have played around with the ingredients, which is another reason I love the recipe. You can add your favorite veggies or change the sauce and it always comes out great. One time I even added chicken for a chicken lover. I found a couple short-cuts to make it quicker to prepare: Leaving the water in the spinach works fine. Slicing the mushrooms with an egg slicer is very quick! The only permanent change I have made to the recipe is the sauce. I use one 16-oz jar of Classico Sun-Dried Tomato Alfredo and it's delicious in the recipe!  -  12 Dec 2007  (Review from Allrecipes US | Canada)


    Simple and delicious! My husband doesn't like tomato sauce, so this was the perfect lasagna for us. I had read the reviews and made a couple of alterations. I used Buitoni refrigerated alfredo sauce because there was some criticism of jarred sauce. And I substituted sundried tomatoes for the carrots- would highly recommend this as they really added to the flavor of the dish. I used 2 cups of mozzarella- on top of each veggie layer and again on top. I squeezed the spinach dry after microwaving (which I think is implied in the recipe, but not explictly stated), used no-boil lasagna noodles (no problem with them turning out too crunchy) and didn't use the added milk. It was a little too runny when I checked it after 60 minutes, so I continued to cook it uncovered for the final 15 minutes. Highly recommend- it's going in my permanent file!  -  28 Jan 2007  (Review from Allrecipes US | Canada)