One-Pot Spinach and Ricotta Lasagne Recipe
Here’s a simple, comforting One-Pot Spinach and Ricotta Lasagne recipe that saves time and dishes while still delivering that cheesy, layered flavor.
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Ingredients:
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, minced
400 g (14 oz) fresh spinach (or 300 g frozen, thawed and drained)
250 g (9 oz) ricotta cheese
100 g (3.5 oz) grated mozzarella
50 g (2 oz) grated Parmesan
1 large egg
1 tsp dried oregano
1 tsp dried basil
700 ml (3 cups) tomato passata (or good-quality tomato sauce)
250 g (9 oz) dried lasagne sheets (broken into halves or thirds to fit the pot)
250 ml (1 cup) vegetable stock
Salt and black pepper, to taste
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Instructions:
1. Prepare the ricotta filling
In a bowl, mix ricotta, egg, half the mozzarella, half the Parmesan, oregano, basil, salt, and pepper. Set aside.
2. Cook the spinach
Heat olive oil in a large deep skillet or wide pot.
Add onion and garlic, cook until soft.
Stir in the spinach until wilted (squeeze out excess water if using frozen). Season lightly with salt and pepper. Remove half for layering later.
3. Start the sauce base
To the pot, add the passata and vegetable stock. Bring to a simmer.
4. Assemble in the pot
Break lasagne sheets to fit and submerge a layer into the sauce.
Add spoonfuls of the ricotta mixture and some spinach.
Repeat with sauce, pasta, ricotta, and spinach until all ingredients are used. Make sure the top layer is pasta covered with sauce.
5. Cook
Cover with a lid and let it simmer on low heat for 25-30 minutes, stirring gently halfway through so pasta cooks evenly.
6. Finish with cheese
Sprinkle the remaining mozzarella and Parmesan on top. Cover again for 5 minutes until melted and bubbly.
7. Serve
Let rest 5 minutes before serving. Garnish with fresh basil or parsley if desired.
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Tip:
You can also place the pot under the oven grill for 3-5 minutes to get a golden, bubbling cheese crust.