• 10 lasagne sheets
  • 30 ml olive oil
  • 1 medium chopped onion
  • 8 g minced garlic
  • 100 g fresh spinach
  • 500 g ricotta cheese
  • 80 g grated parmesan cheese
  • 2 g dried oregano
  • a handful of basil leaves
  • ground black pepper
  • 1 egg
  • 340 g shredded mozzarella cheese
  • 600 ml tomato pasta sauce
  • cheddar cheese for topping


  • Preheat oven to 175°C.
  • In a skillet over medium-high heat, cook, onions, and garlic in olive oil until onions are tender. Drain excess liquid and cool. Boil spinach for 5 minutes. Drain, then squeeze out excess liquid. Chop spinach.
  • Combine ricotta cheese, Parmesan cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl. Lay 5 lasagna sheets in bottom of a 9x13 inch baking dish. Spread one third of the cheese/spinach mixture over noodles. Sprinkle 1 cup mozzarella cheese. Spread 1 cup tomato sauce over cheese. Repeat layering 2 times.
  • Grate cheese on top of final layer and place in oven and cook for 50 minutes.