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Spinach and Ricotta Lasagna


This hearty, healthy, feel-good meal is great for families and kids alike! It’s also an easy weeknight recipe that makes excellent leftovers. Feel free to add other vegetables should you prefer.


2 Tbsp of olive oil

10 oz chopped frozen spinach, thawed and squeezed to remove excess moisture

14 oz can of artichoke hearts, chopped

10 oz mushrooms, (fresh or canned)

¾ cup black olives, sliced

1 cup of ricotta cheese

¾ cups of grated parmesan

3 cups of tinned chopped tomatoes

6 regular lasagna noodles (not no-boil noodles)

1 ½ cups of grated mozzarella

Salt and pepper


Sauté fresh mushrooms in 1 Tbsp of olive oil until soft, set aside.

In a bowl, mix spinach, artichoke hearts, mushrooms, olives, ricotta, and ½ cup of parmesan.

Spread ¾ cup of the tinned chopped tomatoes in the bottom of a 5-6 quart lidded pot or stove to oven lidded casserole dish.

Top with 2 lasagna noodles (breaking to fit), ¾ cup of the remaining marinara, half the spinach mixture, and ½ cup of the mozzarella; repeat.

Top with the remaining noodles, marinara mixture, mozzarella, and parmesan. Bring to boil on the stove for 15-20 minutes.

If using a casserole dish place uncovered in a preheated conventional oven at 425°F for 15 minutes to brown cheese and sauce.

Place the lidded pot or lidded casserole dish in Wonderbag and cook for 2 ½ to 3 hours.

Difficulty Rating: 1


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