Gluten-Free Spinach and Ricotta lasagna

by | Jul 5, 2021 | 2 comments

Yummy layers of spinach, ricotta and tender vegetables with pumpkin instead of pasta for a gluten-free version of this family favourite!

Yields6 ServingsPrep Time15 minsCook Time45 minsTotal Time1 hrDifficultyIntermediate
Ingredients
 1 butternut pumpkin, cut into thin slices
Spinach and Ricotta Layer
 500 g ricotta cheese
 2 large handfuls of spinach, diced finely
Vegetable Layer
 1 tbsp olive oil
 2 cloves garlic, minced
 1 brown onion, diced
 200 g mushrooms, diced
 1 capsicum, diced
 1 zucchini, grated
 400 g diced tomatoes
 2 tbsp tomato paste
 1 tbsp dried oregano
 Small handful of basil leaves, chopped
 1 cup water
 1/4 cup grated cheddar cheese
 1/2 cup grated parmesan
Garnish
 Extra basil leaves, chopped finely
Directions
1

Preheat oven to 180 degrees celsius.

2

Line an ovenproof wire rack with baking paper, spread the sliced pumpkin out on it and cook for 15 minutes.

Spinach and Ricotta Layer
3

Place the ricotta, spinach and nutmeg in a bowl and season with salt and pepper. Mix well and set aside.

Vegetable Layer
4

In a large fry pan over a medium-high heat, add the oil, onion and garlic and cook until soft and fragrant.

5

Add the mushrooms and capsicum and cook for a further 2 minutes before adding the rest of the ingredients for the veggie layer (apart from the cheese).

6

Bring the mixture to a boil and then turn down to a medium-low heat and simmer for 10 minutes or until the sauce thickens. Remove from heat.

Assembly
7

In an ovenproof dish, add a layer of the veggie mixture, then the pumpkin and then the spinach and ricotta mixture. Continue to layer until the ingredients are used up, making sure the top layer is the veggie mixture.

8

Sprinkle with the cheese and bake for approximately 35 minutes. Turn the oven onto grill and cook for a further 5 minutes.

9

Garnish with the chopped basil and serve with a simple side salad.

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Ingredients

Ingredients
 1 butternut pumpkin, cut into thin slices
Spinach and Ricotta Layer
 500 g ricotta cheese
 2 large handfuls of spinach, diced finely
Vegetable Layer
 1 tbsp olive oil
 2 cloves garlic, minced
 1 brown onion, diced
 200 g mushrooms, diced
 1 capsicum, diced
 1 zucchini, grated
 400 g diced tomatoes
 2 tbsp tomato paste
 1 tbsp dried oregano
 Small handful of basil leaves, chopped
 1 cup water
 1/4 cup grated cheddar cheese
 1/2 cup grated parmesan
Garnish
 Extra basil leaves, chopped finely

Directions

Directions
1

Preheat oven to 180 degrees celsius.

2

Line an ovenproof wire rack with baking paper, spread the sliced pumpkin out on it and cook for 15 minutes.

Spinach and Ricotta Layer
3

Place the ricotta, spinach and nutmeg in a bowl and season with salt and pepper. Mix well and set aside.

Vegetable Layer
4

In a large fry pan over a medium-high heat, add the oil, onion and garlic and cook until soft and fragrant.

5

Add the mushrooms and capsicum and cook for a further 2 minutes before adding the rest of the ingredients for the veggie layer (apart from the cheese).

6

Bring the mixture to a boil and then turn down to a medium-low heat and simmer for 10 minutes or until the sauce thickens. Remove from heat.

Assembly
7

In an ovenproof dish, add a layer of the veggie mixture, then the pumpkin and then the spinach and ricotta mixture. Continue to layer until the ingredients are used up, making sure the top layer is the veggie mixture.

8

Sprinkle with the cheese and bake for approximately 35 minutes. Turn the oven onto grill and cook for a further 5 minutes.

9

Garnish with the chopped basil and serve with a simple side salad.

Gluten-Free Spinach and Ricotta lasagna
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2 Comments

  1. Kathleen Kells

    Thankyou,I have had a total feast today with Cyndi’s webinar,Mental Health and Nutrition,followed by the interview with Dr Natasha Campbell Mcbride,both so very interesting, and the great recipe. I would like to share this webinar with some of my family.I wish i was 30 yrs younger i would do your courses but at 2 months off 79yrs old i cant see the point.but may look at the edible garden course.I am a keen gardener,When does the next course start and what is the cost.I am very interested in the GAPS treatment,Is there any trained in this in Sydney blue mountains or central tablelands.I live in Lithgow.Thankyou so much Cyndi for all this information.My training is in Herbal Medicine.

    Reply

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