Plant-based since 1982

Recipes: Ricotta and Spinach Lasagna (Serves: 4)

The classic vegetarian lasagna, but more delicious and flavourful than you’ve ever had it before. Just add Massel!

The Recipe


  • 3 Ultracubes, Vegetable Style
  • 1 packet Pre-cooked Lasagna
  • 500 grams/1.1lb low fat ricotta
  • 250 grams/0.5lb pack chopped frozen spinach
  • 100g/ 1/2 cup grated parmesan cheese
  • plus 2 tbsp grated parmesan cheese
  • 1 egg
  • 1 x 700-800grams/1.7 lb can peeled (or chopped) tomatoes


  1. Pre-heat oven to 180C
  2. Crush canned tomatoes and place them in a pot; add 2 Ultracubes; on high heat bring to the boil; lower the heat and simmer gently, stirring occasionally.
  3. Following manufacturer instructions, microwave the spinach.
  4. In a bowl place the hot spinach and 1 cup of hot water. Add 1 Ultracube or 2 x 7’s. Mix until dissolved.
  5. Allow to cool for a few minutes.
  6. Add the ricotta and grated Parmesan cheese, mixing gently.
  7. Coat the bottom of an ovenproof dish with a ladle full of the tomato sauce.
  8. Gently place lasagna sheets in the tomato sauce one next to the other to evenly cover the bottom of the oven dish. Add a thick layer of the ricotta-spinach mixture.
  9. Place another layer of lasagna on top.
  10. Top with another good quantity of the tomato sauce and another layer of ricotta-spinach.
  11. Finish with a layer of tomato sauce and sprinkle with the reserved Parmesan cheese.
  12. Bake for 20-25 minutes (or as the Lasagna manufacturer recommends).
  13. Serve hot with a salad on the side.
Recipe Name
Ricotta and Spinach Lasagna
Published On
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