Classic Lasagna With Basil
If you're not planning on using grated cheese on top, add a bit of the sauce to the top layer to avoid burning the pasta.
People: 1
55 min


15 leaf
2 Clove
70 grams
Lasagna Sheets
1 tbsp
70 grams
60 grams
70 grams
80 ml
Tomato Sauce

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  1. Wash and cut your mushrooms so that they all have a similar size and shape.
  2. Finely chop your basil, garlic and onion.
  3. Cut and squeeze your lemon so you can use the juice later.
  4. Preheat your oven to 200°C (400°F).

Heating Steps

  1. Boil lasagna sheets according to instructions on package. Save about a 1/4 cup of the starchy water when draining.
  2. Heat oil in a pan and add garlic and onion, and fry at lower temperature for several minutes.
  3. Turn up the heat to medium and add Mushrooms to your pan and fry for 10 minutes.Finally, add Spinach and fry for 5 extra minutes.
  4. Mix canned tomatoes, lemon and ricotta together in a bowl, then pour into your pan.
  5. Add your starchy water to the frying pan and bring to a boil to thicken the sauce. Add salt and pepper to taste.

Finishing Touches

  1. Lightly cover the bottom of your oven dish with a thin layer of your vegetable sauce. Then place a layer of lasagna sheets on top.
  2. Place about 1/3 of your vegetable sauce on top and cover with lasagna sheets, repeating once more. Finally put the remainder of your vegetable sauce on top of the last layer of lasagna sheets.
  3. Cover your lasagna with aluminum foil and bake in the oven at 200°C (400°F) for 20 minutes. Uncover and bake for another 15 minutes.
  4. Add Basil on top.