Prep: 30 mins | Cook: 1 hour

Our new lasagna heroes spinach and artichoke – two delicious winter vegetables. With a tasty ricotta sauce to tie everything together, this dish will have mouths watering!


  1. Preheat the oven to 180°C.
  2. Add a dash of oil to a saucepan over medium heat. Add spinach to the pan and cook (stirring when needed) until the spinach is bright green and wilted. You may have to do this in batches.
  3. In a large bowl combine the ricotta, parmesan, eggs, salt, pepper, and half of the grated mozzarella. Stir until well combined.
  4. Roughly chop the artichoke hearts, and then add them to the cheese mixture along with the minced garlic and wilted spinach. Stir well.
  5. Spray an oven proof lasagna baking dish with non-stick spray. Layer the ingredients in this order: 1 cup of passata, one layer of lasagna sheets, cheese mixture. Repeat in this order until all the ingredients have been used up.
  6. Top the lasagna with the remaining grated mozzarella and cover the baking dish with foil.
  7. Bake in the oven for one hour, making sure to remove the foil for the final 15 minutes of baking.
  8. Serve warm with a delicious green side salad. Enjoy!

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