This is a useful recipe for when one or more of your guests is a vegetarian. From experience, your carnivore guests will also happily indulge in not leaving you any left overs of this dish.


500 grams of Ricotta cheese

Mozzarella cheese to be shredded to around 350 grams (1 cup)

1/2 cup Parmesan 

Two boxes of shredded frozen spinach

2 eggs


Coarse black pepper

Oven ready lasagna two boxes

Marinara sauce (860 ml jar)

1 tea spoon oregano

1 tea spoon dried parsley

1 tea spoon basil (all dried)



Instructions for the white sauce:

  • White flour 5-6 spoons 
  • 3 cups milk
  • Salt pepper
  • 2 table spoons of butter 
  • First milk on heat then flower and whisk
    • Then butter and salt pepper then whisk until the same thickness of Greek yogurt

Instructions for the lasagna:

  • The spinach 
      • The day before, put the spinach in a perforated container or strainer for water to drain
      • Squeeze the living daylights out of them for all the water to leave them overnight for the day of cooking
  • Put ricotta then spinach then mozzarella then Parmesan with your preferred dried herbs with salt and pepper in a bowl
  • In another small, bowl place the two freshly cracked eggs and whisk
  • Then pour eggs into bowl with other ingredients
    • Mix well

  • Place two spoons of olive or canola oil in the baking pan
  • Add a little bit of water to the marinara
  • 6-8 spoons of marina atop the oil on the base of the pan

At this point you will start layering the lasagna, alternating between the pasta and the sauce. Add a little freshly ground or coarse black pepper to the marinara sauce, for most off the shelf sauces are more bland than my personality after nine in the evening.

  • Start with a layer of marinara sauce over the oil on the pan.
  • Then one layer of lasagna 
  • Then marinara 
  • Then prepared spinach cheese mix
  • Then repeat until you have nearly reached the top of your pan
  • Then all of the ingredients from bowl

At the very top, spread the white sauce evenly. Then, spread your shredded mozzarella on top then  place in the oven for 50 minutes at a temperature of 350 degrees Celsius.