Ready for the best lasagne you've ever made? This beef, spinach and ricotta lasagne needs no white sauce, tastes delicious and is jam-packed with veggies, what's not to love about it? Creamy, hearty and so yummy, the whole family will enjoy it. It comes with a warning: expect sauce and cheese on chins- this isn't a meal to eat in your Sunday best!

Why you're going to love this recipe
When it comes to weeknight meals, my love for lasagne is completely founded. You can make this Beef, Spinach and Ricotta Lasagne during the day and then finish it off at dinner, you can make it all in one hit, or you can make it and freeze it - it’s the ultimate in family friendly dinners.
- kids love pasta, and this lasagne is the ultimate pasta recipe
- no stirring of bechamel, meaning you've got more time at dinner!
- sometimes the ugliest food tastes best
- fork only food
- extra hidden veggies, serve it with veggies as well!
- freezer friendly
- 3 cheese, mozzarella, paremesan and ricotta
- expect sauce and cheese on chins and fingers sneakily wiping the plate clean
What goes into the recipe
don't forget to scroll to the recipe card for amounts and full method
- beef mince- I use 5 star. It is the best quality mince you can buy and is ideal for a dish like this one, because you don't need any extra fat! Mince is such a family friendly ingredient, we use it all the time, like in these teriyaki meatballs, or in this beef mince curry.
- chopped tomatoes- I use the finely chopped tomatoes from Mutti, they are our favourite.
- dried pasta sheets- feel free to swap for fresh, it doesn't change the cook time. I like these Barilla ones, they are much cheaper than fresh sheets and are always in th pantry, ready to go!
- ricotta cheese- there are 3 cheeses in this lasagne and they all serve a purpose. The ricotta helps to helps white sauce, and when combined with the parmesan, it makes a really delicious creamy layer. If you have leftover ricotta, these tarts are awesome!
- frozen spinach- sure, you can use fresh, but to be honest, this is the quickest way to make this lasagne.
- mozzarella cheese- for stretchability, brownability and stringy bits of cheese that end up on chins!
- parmesan cheese- for extra flavour and deliciousness
How to make this recipe
- Chop the onion. (Image 1)
- Grate the zucchini.(Image 2)
- Fry the onion and garlic until soft and starting to turn golden. (Image 3)
- Add the mince and brown. (Image 4)
- Add the chopped tomatoes, passata, grated zucchini and basil. (Image 5)
- allow this to cook while you get the spinach and ricotta layer ready! (Image 6)
- Combine the ricotta, defrosted frozen soinach and parmesan cheese in a large bowl. (Image 7)
- Mix well. (Image 8)
- Put a ladle full of sauce on the bottom of your dish. Smear it around (this helps the lasagne to not stick to the bottom on the opan and also allows the bottom sheets to cook well). Top with a layer of lasagne sheets. (Image 9)
- Top the lasagne sheets with half of the meat (Image 10)
- then cover with lasagne sheets. (image 11)
- Top with half of the spinach ricotta mix, then cover with lasagne sheets. (Image 12)
- Continue layering, finishing with a spinach and ricotta layer.Mix together the parmesan and mozzarella. Sprinkle all over the top of the lasagne. (Image 13)
- Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for another 15 minutes. (Image 14)
Expert Tips and FAQs
This lasagne is super simple to make, if you need extra help, have a look at the video!
I use 5 star mince, which is the highest quality available. If you use a lesser quality mince, your lasagne may end up oily.
No! The spinach and parmesan cheese need the moisture from the ricotta to stay in it, so that it remains moist and delicious.
The perfect way to serve lasagne in restaurant quality (non collapsed) slices is to leave the lasagne to rest after coming out from the oven. I know, it's hard, especially when it smells this good, but it makes a big difference to how it looks on the plate!
If you don't cover the lasagne, it will end up dry! The foil helps to retain the moisture in the dish, ensuring it cooks evenly. We take the foil off to brown the top.
Yes, in fact doing this up to two days before is fine, so long as you keep it in the fridge until baking. This is a great way to prep dinner in advance for busy evening.
Yes! Either fully assembled and unbaked, or baked, in a dish, or even in slices. I often freeze slices of it for busy evenings, or for when I want a quick dinner for the kids.
More pasta dinners?
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Beef, Spinach and Ricotta Lasagne
Ingredients
Meat sauce
- 1 tablespoon olive oil
- 1 onion finely diced
- 1 clove garlic minced
- 750 grams beef mince
- 1 zucchini grated
- 400 mls passata
- 400 grams diced tomatoes
- ½ cup basil torn leaves
- 2 packs lasagne sheets
Spinach and ricotta layer
- 500 grams ricotta
- 250 grams spinach I used frozen
- ½ cup grated parmesan
Topping
- 1 cup grated mozzarella
- ½ cup grated parmesan
Instructions
- Preheat oven to 180 degrees.
- In a pan over medium heat, add the olive oil, onions and garlic.
- Cook until the onion is soft.
- Add the beef mince and brown.
- Add the zucchini, passata, diced tomatoes and basil.
- Allow this to cook while you get the spinach and ricotta layer ready.
- In a large bowl, combine the ricotta, spinach, and grated parmesan.
- Mix well to combine.
- Layer time! Place 2 tbsps of the mince mix on the bottom of your dish (this helps with removing it from the pan!)
- Top with as many lasagne sheets as you need to cover the bottom.
- Add half the hot mince mix.
- Top with lasagne sheets.
- Add half the ricotta and spinach mix and spread well.
- Top with lasagne sheets.
- Add the remaining mince.
- Top with lasagne sheets.
- Add the remaining ricotta and spinach mix and spread well.
- Top with mozzarella and grated parmesan.
- Cover your dish with foil and bake for 15 minutes.
- Remove the foil and bake 15 minutes more.
Notes
Recipe video
Nutritional Information
This post was originally published in June 2019, and was fully republished on 12/8/2021 to contain new photos, process shots and video.
Jacqui says
Hi there, I’ve made this many times and it’s popular with adults and kids! I don’t love overly rich bechamel and this recipe is great with the ricotta.
Just wondering how long you would recommend cooking if I make it in advance? Want to give it to someone else already so they can just heat it up. Thanks!
Kylie says
Hi Jacqui, Thanks for your comment I'm so glad to hear you love this lasagne!
I would make it up to the point of baking, and then give the final bake instructions. It can also be frozen just before the point of baking.
raselbarua says
This is just the perfect dinner and so comforting too. All that melted cheese is making me hungry.
WTF says
your recipe doesn't contain volumes, or weights, or measurements of any kind. No temperature to cook at, either.....??????
Kylie says
Actually it does, if you scroll down to the recipe card. Or use the JUMP TO recipe button. 😝
Clare says
Hi I do love beef but as I age find I can't eat as much. I tried your ricotta layer doing a vegetarian lasagna and it turned out perfect! Thank you.
Louise says
This was seriously delicious! The whole family enjoyed it and it will become a regular meal in our household. Thank you for sharing your recipe 🙂
Celine says
Haven’t tried this recipe yet but looks amazing! Did you use fresh lasagne sheets or dry ones??
Kylie says
I use dried ones so that I can always make it, fresh involves planning. 🤣
Caitlyn Erhardt says
We loved this recipe and the leftovers were great as well. Perfect for the busy back to school time.
Kylie says
I pretty much live for leftovers!
Janelle says
My kids loved the cheesiness of this lasagna, thanks!
Kylie says
So much cheese!
veenaazmanov says
Perfect recipe for the weekend. Delicious and cheesy. Combination super yum.
Kylie says
Yes it's a weekend favourite of ours too- bonus leftovers for later in the week!
Rachna Parmar says
This is just the perfect dinner and so comforting too. All that melted cheese is making me hungry.
Kylie says
it's cold and miserable here right now, so it's on high repeat!
Annissa says
I am drooling all over my computer as I read through your post. Seriously, the cheese on this lasagne looks to die for! I love that you've added spinach as well. It works so well with the tomato sauce. Yum.
John says
I made it for my girlfriend and myself both loved it
Joseph Gregory says
Add half a cup of milk to the ricotta mixture and an egg. Should help with moisture
Kylie says
I don't normally need to do that- it ends up super moist.
Amy says
The whole family loved it and yes there was a lot of cheese on chins etc!
Kylie says
That's perfect! 🤪