vegetarisch
eiwitrijk
glutenvrij
vega
diner
comfort food
Creamy Vegan Lasagna with Spinach and Ricotta
This creamy vegetarian lasagna with spinach and ricotta is a treat for the whole family. It is rich in proteins and iron, and has that delicious, creamy texture that everyone loves. And the best part is: it's so easy to make! No stress, you can do this!
Prep time
60 min
Difficulty
Gemiddeld
Servings
4
Ingredients
- 12 lasagna sheets
- 800 g fresh spinach
- 2 cloves of garlic, finely chopped
- 400 g ricotta
- 200 g grated mozzarella
- 800 g tomato sauce
- 2 tbsp olive oil
- Salt and pepper to taste
Nutrition facts
kcal
720
protein
30g
fat
30g
carbs
80g
Instructions
- 1 Preheat the oven to 180 degrees Celsius.
- 2 Heat the olive oil in a large skillet and sauté the garlic until fragrant.
- 3 Add the spinach and stir-fry until wilted. Season with salt and pepper.
- 4 In a separate bowl, mix the ricotta with half of the mozzarella.
- 5 Spread a thin layer of tomato sauce on the bottom of a baking dish.
- 6 Layer lasagna sheets on the sauce. Spread a layer of the spinach-garlic mixture and a layer of the ricotta-mozzarella mixture on top.
- 7 Repeat these layers until all ingredients are used up, but make sure to end with a layer of tomato sauce. Sprinkle the remaining mozzarella on top.
- 8 Bake the lasagna for 35-40 minutes in the oven, or until the top is golden brown and bubbly. Let it cool slightly before serving. And voilà, that's your delicious vegan lasagna! Enjoy!
