Wholemeal spinach and ricotta lasagne
A vegetarian lasagne with wholemeal pasta sheets, spinach, ricotta, mushrooms and courgette in a rich tomato sauce. Hearty and full of fibre.
- Time1 hr 20
- LevelMedium
- Costabout £1.46 a head
- Oven190°C (170°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large pan. Cook the onion and mushrooms for 8 minutes until golden. Add the courgettes and garlic and cook for 3 minutes.
8 min - 2
Stir in the tomato purée, tomatoes and oregano. Simmer for 20 minutes until thick, then season with black pepper.
20 min - 3
Mix the ricotta with the spinach, nutmeg and plenty of black pepper.
- 4
Heat the oven to 190°C (170°C fan). Spread a third of the tomato sauce in a 25 x 30 cm baking dish. Cover with a layer of lasagne sheets, then half the ricotta mix.
- 5
Repeat with sauce, sheets and the rest of the ricotta. Finish with sheets, the last of the sauce, then the mozzarella and hard cheese.
- 6
Cover with foil and bake for 25 minutes. Remove the foil and bake for 15 minutes more, until golden and the pasta is tender when pierced with a knife.
40 min - 7
Rest for 10 minutes before cutting, so it holds its shape.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.