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Healthy Lasagna Recipe

15 mins
50 mins
1hr 5 mins
6 Servings

This is a really satisfying healthy lasagna recipe. It’s loaded with vegetables to help you get your 5 serves a day – but it doesn’t compromise on flavour. Best bit? It’s much easier than other lasagna recipes.


  • oil to grease the dish
  • 250g (9oz) mushrooms (e.g. button, cup, brown), sliced
  • 3 tins (400g/14oz each) crushed or diced tomatoes
  • 1 tablespoon dried oregano
  • 4 cloves garlic, crushed
  • 1 teaspoon salt
  • 250g/9oz no boil pasta sheets
  • 700g/25oz ricotta cheese
  • 400g/14oz frozen or fresh spinach. If frozen, thaw and break up if needed.
  • 1/2 cup milk
  • 100g/3.5oz mozzarella cheese
  • 70g/2.5oz parmesan cheese


  • 1.Preheat the oven to 170c (340f).
  • 2.Combine mushrooms, two tins of tomatoes, garlic and oregano in a small bowl.
  • 3.In another bowl, combine ricotta, spinach, half the mozzarella, salt and milk. If the spinach was frozen into a block, thaw and squeeze to make sure you get rid of the water. If just frozen (like seen in video), no need to thaw or chop
  • 4.Oil the casserole dish/pan. Pour the last tin of tomatoes into the base of the dish, spreading it out evenly.
  • 5.Build your layers: Layer 1: Add a layer of the pasta sheets (about 2-3), pressing down gently. Layer 2: Add 1/3 of the tomato/mushroom mix, spread evenly to edge. Layer 3: Add 1/3 of the ricotta/spinach mix, spread evenly to edge. Layer 4: Sprinkle with a little mozzarella. Repeat layers 1-4 until you have finished (approx. three layers, ideally ending with mozzarella).
  • 6.Sprinkle evenly with parmesan and place in the oven. Cook for 25 minutes covered with aluminum foil. Remove foil and cook for a further 25 minutes till golden brown. Serve with fresh basil (optional).