Spinach and Ricotta Vegetarian Lasagna

A cheesy slow cooked vegetarian lasagna!

Recipe submitted by Ollie Gamble

Spinach and Ricotta Vegetarian Lasagna

A cheesy slow cooked vegetarian lasagna!
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Serving: 6
Prep Time 20 minutes
Cook Time 4 hours 20 minutes
Total Time 4 hours 40 minutes


  • 750g Ricotta
  • 500g Frozen Spinach
  • 200g Danish feta cheese (or any other feta)
  • 1/2 cup grated/shredded Parmesan cheese
  • chopped parsley to taste
  • 2 eggs
  • 700g Tomato Passata
  • 1 teaspoon dried garlic
  • 1 tablespoon dried onion
  • 3 teaspoons sugar
  • Fresh or dried herbs to taste
  • 250g dried Lasagna sheets
  • Grated cheese to sprinkle on top


Ricotta mixture

  • 750g ricotta, 500g frozen spinach (thawed & drained), 200g feta, 1/2 cup Parmesan, 2 eggs, chopped parsley. Salt & pepper Mix all together.

Tomato Sauce

  • 700g passata, teaspoon dried garlic, tablespoon dried onion, 3 teaspoons sugar, herbs (fresh or dried to taste, I added fresh basil & oregano & dried pizza seasoning) 1 cup water. salt & pepper.
  • Starting with tomato sauce at the bottom of slow cooker. Layer dried lasagna sheets, ricotta mixture & tomato sauce. The top layer just use tomato sauce and sprinkle with cheese. Cook on low 4 hours.


  • Fresh spinach may be used however you may only need to use about 250g.
  • Some examples of herbs to use in tomato sauce are oregano, pizza or Italian seasoning, basil, parsley etc

4 thoughts on “Spinach and Ricotta Vegetarian Lasagna”

  1. I have been making a similar version of this recipe for years but use a pasta sauce with basil and don’t add fetta. I halve the mix also and all enjoy it, even the meat lovers.

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