Name: Spinach, ricotta & tomato lasagne
Prep time: 30 min
Total time: 90 min
Yield: 6 servings
Ingredients: Olive oil, divided — 20 g; Brown onion, finely diced — 160 g; Fresh garlic, crushed and divided — 15 g; Tomato paste, no added salt — 40 g; Dried oregano — 3 g; No-added-salt canned tomatoes, undrained — 800 g; Iodised salt — 1 g; Ground black pepper — 1 g; Fresh basil, chopped — 20 g; Baby spinach — 500 g; Ricotta made with vegetarian rennet — 500 g; Full-cream milk — 100 g; Ground nutmeg — 1 g; Fresh parmesan made with vegetarian rennet — 60 g; Dry egg-free lasagne sheets — 300 g; Mozzarella made with vegetarian rennet, grated — 200 g

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At a glance

Vegetarian · 30 minutes active preparation · 90 minutes total · meal

Method range: 3–12 servings.

Contains: milk, wheat, gluten. Check individual packaging and cross-contact information; this is not an allergy-safety guarantee.

Estimated per serving

Energy: 2231 kJ
Protein: 30.6 g
Carbs: 44.1 g
Fat: 24.0 g

Iron: 3.5 mg
Calcium: 619.1 mg
Folate: 203.8 µg
Vitamin C: 29.2 mg

* Partial ingredient data. Additional cooking losses may not be included. Open recipe for all vitamins, minerals and calculation notes.

Explore all nutrients, food components & ingredient contributions ↓

Calculation limitations

Further heating in this recipe is not covered by the food record or a reviewed cooking factor. Reported contributions remain estimates.

Ingredients

Make servings

Nutrition weights for 6 servings. Changing the batch size keeps the per-serving nutrition the same.

Olive oil, divided20 g
Brown onion, finely diced160 g
Fresh garlic, crushed and divided15 g
Tomato paste, no added salt40 g
Dried oregano3 g
No-added-salt canned tomatoes, undrained800 g
Iodised salt1 g
Ground black pepper1 g
Fresh basil, chopped20 g
Baby spinach500 g
Ricotta made with vegetarian rennet500 g
Full-cream milk100 g
Ground nutmeg1 g
Fresh parmesan made with vegetarian rennet60 g
Dry egg-free lasagne sheets300 g
Mozzarella made with vegetarian rennet, grated200 g

Method

Heat 10 g olive oil in a large saucepan over medium heat. Cook the onion for 6 minutes until soft. Add 10 g garlic and cook for 30 seconds. Stir in the tomato paste and oregano for 1 minute, then add the canned tomatoes, 1 g salt and half the pepper. Simmer uncovered for 18–22 minutes until thick but still spoonable. Stir in the basil.
While the sauce simmers, heat the remaining oil in a large frying pan. Add the spinach in batches and cook until wilted. Continue for 2–3 minutes until no liquid pools in the pan. Cool slightly, chop, then mix with the ricotta, milk, nutmeg, remaining garlic, remaining pepper and half the parmesan. Use cheeses labelled with vegetarian rennet for the stated vegetarian version.
Spread one quarter of the tomato sauce over a 2.5 litre baking dish. Add a layer of dry lasagne sheets, one third of the ricotta mixture and another quarter of the sauce. Repeat twice, finishing with the last sauce. Press gently so every exposed pasta edge is covered.
Scatter over the mozzarella and remaining parmesan. Cover tightly with foil and bake at 190°C conventional or 170°C fan-forced for 35 minutes. Remove the foil and bake for 12–15 minutes more until bubbling, golden in patches and a knife slides through the pasta without resistance.
Rest for 15 minutes before cutting into six pieces. This rest is part of the method: it lets the pasta finish absorbing sauce and keeps the layers together.

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Show amountsAU/NZ reference profile

Macros and selected micronutrients. Open All nutrients for the full nutrient and food-component profile. Availability varies by ingredient. Select a nutrient to see which ingredients supply it.

Overview, per serving
Nutrient	Amount	Reference comparison
	2231 kJCooking estimate incomplete	—
	30.6 gCooking estimate incomplete	—
	24.0 gCooking estimate incomplete	—
	6.7 gCooking estimate incomplete	27%AI · reported contribution only
	44.1 gCooking estimate incomplete	—
	619 mgCooking estimate incomplete	62%RDI · reported contribution only
	53 µgCooking estimate incomplete	35%RDI · reported contribution only
	3.5 mgCooking estimate incomplete	20%RDI · reported contribution only
	0.75 µgCooking estimate incomplete	31%RDI · reported contribution only
	204 µgCooking estimate incomplete	51%RDI · reported contribution only
	29.2 mgCooking estimate incomplete	65%RDI · reported contribution only

Estimates from the identified food records, including dated product labels where specified. “Not reported” is unknown; partial totals may be incomplete. Whole-batch amounts are not compared against one person’s daily reference. Per-serving percentages compare one serving with daily RDI/AI targets for Women 31–50 years, not upper limits. Values use foods in their recorded states; additional cooking losses are not modelled unless you select a supported method when editing ingredients.

About this recipe

Editorially reviewed for ingredient-method agreement, flavour structure, moisture control, practical timings and food-safety cues. Compound products and cross-contact remain label-dependent.

MorselMetrics kitchen ideas · MorselMetrics original recipe content

Original AI-assisted recipe development for MorselMetrics. Editorially reviewed. Nutrition calculated from attributed food-composition sources.

Calculation assumptions & recipe adaptations

Estimated from weighed edible ingredients using existing source-backed food records. Cooking changes without a supported model remain unadjusted; unknown nutrient values remain unknown.

Olive oil, divided: Whole-recipe edible weight.
Brown onion, finely diced: Whole-recipe edible weight.
Fresh garlic, crushed and divided: Whole-recipe edible weight.
Tomato paste, no added salt: Whole-recipe edible weight.
Dried oregano: Whole-recipe edible weight.
No-added-salt canned tomatoes, undrained: Whole-recipe edible weight.
Iodised salt: Whole-recipe edible weight.
Ground black pepper: Whole-recipe edible weight.
Fresh basil, chopped: Whole-recipe edible weight.
Baby spinach: Whole-recipe edible weight.
Ricotta made with vegetarian rennet: Choose a product labelled with vegetarian rennet for the stated vegetarian version.
Full-cream milk: Whole-recipe edible weight.
Ground nutmeg: Whole-recipe edible weight.
Fresh parmesan made with vegetarian rennet: Choose a product labelled with vegetarian rennet for the stated vegetarian version.
Dry egg-free lasagne sheets: Dry weight. Choose egg-free sheets; generic white-wheat pasta is used for nutrition.
Mozzarella made with vegetarian rennet, grated: Choose a product labelled with vegetarian rennet for the stated vegetarian version.

AFCD attribution, data & methods

Food matches used for nutrition

Olive oil, divided: Oil, olive
Brown onion, finely diced: Onion, mature, brown skinned, peeled, raw
Fresh garlic, crushed and divided: Garlic, peeled, fresh, raw
Tomato paste, no added salt: Tomato, paste, no added salt
Dried oregano: Oregano, dried
No-added-salt canned tomatoes, undrained: Tomato, whole, canned in tomato juice, no added salt, undrained
Iodised salt: Salt, table, iodised
Ground black pepper: Pepper, black, ground
Fresh basil, chopped: Basil, green, fresh, raw
Baby spinach: Spinach, baby, fresh, raw
Ricotta made with vegetarian rennet: Cheese, ricotta
Full-cream milk: Milk, cow, fluid, regular fat (~3.5%)
Ground nutmeg: Nutmeg, dried, ground
Fresh parmesan made with vegetarian rennet: Cheese, parmesan, fresh, regular fat
Dry egg-free lasagne sheets: Pasta, white wheat flour, dry
Mozzarella made with vegetarian rennet, grated: Cheese, mozzarella

Spinach, ricotta & tomato lasagne

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