There is no reason to lie. Preparing a lasagne isn’t exactly quick, and it’s definitely not a 20-minute process. It is a project. Despite that, it’s also lots of fun, fun that includes building and seasoning the layers and finding comfort in the non-fussy nature of this particular recipe. This is a vegetarian lasagne and it comes with a lot of flavors. I switch out the ragù bolognese for the creamy ricotta-spinach filling enriched with crushed olives, sharp red onion, and tons of parmesan cheese. That delightful amount of dairy makes up for the absence of the bechamel sauce and it saves you from having to make it. Win-win situation.

Vegetarian lasagne with spinach, olives, and tons of cheese
makes 6 servings
Tomato sauce
3 tablespoons olive oil
3 garlic cloves, sliced
1 red onion (100 g), chopped
2 tablespoons tomato paste
2 cans (800 g) chopped tomatoes
500 g tomato passata
fresh herbs (you can use leftover basil stalks)
pinch of sugar (optional)
sea salt

3 tablespoons olive oil
600 g baby spinach
800 g ricotta cheese
3 garlic cloves, minced
1 cup (100 g) parmesan cheese
1 cup (20 g) basil leaves
1 cup (150 g) black olives, crushed
1 red onion (100 g), sliced
⅓ cup (80 g) heavy cream + more if needed
250 g fresh mozzarella, shredded
fresh ground pepper
sea salt

400 g (about 15 pieces) lasagne
250 g fresh mozzarella, shredded
½ cup (50 g) parmesan cheese

1. Make the tomato sauce. You can prepare it even 3 days ahead. Heat the olive oil in a large pot over medium. Add the onion and garlic. Season with a large pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 8 minutes. Add the tomato paste and cook until it has turned a deeper red color, about 2 minutes.

2. Add the canned tomatoes, passata, and herbs that you’re reusing. Bring to a simmer and cook, stirring occasionally, until the tomato sauce has thickened and the flavors have come together about 40 minutes.

3. Preheat the oven to 200 C (395 F). Place the pasta in a large deep tray and pour hot tap water over it. Leave for 5 – 10 minutes, to soften.

4. Make the filling. Heat the olive oil in a large skillet. Add the spinach and cook just until it loses the volume, about 1 – 2 minutes. Cool slightly. Squeeze out as much water as possible, then chop finely.

5. In a large bowl, combine all the filling ingredients: the spinach, ricotta, garlic, parmesan, basil, black olives, red onion, heavy cream, and mozzarella. Season with lots of salt and freshly ground pepper.

6. Spread about 3 tablespoons of the tomato sauce in the bottom of a 22 x 33 cm (9 x13-inch) baking dish. Line the dish with a layer of noodles. Top with about ½ cup of the tomato sauce and another layer of noodles. Spread one-quarter of the ricotta-spinach mixture over the noodles, then top with the sauce, another layer of noodles. Repeat the layering with the remaining components. Top with a last layer of noodles and cover with the sauce. Sprinkle the mozzarella, and parmesan over the lasagne. Season with sea salt and freshly ground black pepper.

7. Cover the lasagne with foil. Bake until the pasta is completely tender, about 40 minutes. Remove the foil and continue to bake until the cheese is melted, about 20 minutes. Cool slightly before eating.

Share a picture of your dish with me on Instagram by tagging #rozkoszny @rozkoszny which will help me to find you. Smacznego!


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