Spinach and Ricotta Vegetarian Lasagna


November 25, 2016

Spinach and Ricotta Vegetarian Lasagna 5 0 5 1

A cheesy slow cooked vegetarian lasagna!

  • Prep: 20 mins
  • Cook: 4 hrs 20 mins
  • 20 mins

    4 hrs 20 mins

    4 hrs 40 mins

  • Yields: 6-8


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

1750g ricotta, 500g frozen spinach (thawed & drained), 200g feta, 1/2 cup Parmesan, 2 eggs, chopped parsley. Salt & pepper Mix all together.

Tomato Sauce

1700g 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.


3Starting 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.



1Fresh spinach may be used however you may only need to use about 250g.

2Some examples of herbs to use in tomato sauce are oregano, pizza or Italian seasoning, basil, parsley etc

Recipe submitted by Ollie Gamble


3 Reviews

It’s one of the layers is how I read it to be Bek


March 19, 2022

Does the tomato sauce go straight onto the spinach mixture in each layer, or is it in a layer by itself?


June 25, 2019

Absolutely delicious. Prefer this to traditionally baked in the oven.

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