Ricotta, spinach and zucchini lasagna

RECIPE BY: Nathalie Charron

Level up your lasagna game with this recipe featuring GoGo's new oven-ready rice and quinoa lasagna sheets and Stefano's vegan bolognese sauce!

Ricotta, spinach and zucchini lasagna

Serves 4


  1. Heat oven to 375o
  2. In a bowl, combine ricotta cheese, spinach, garlic, ground nutmeg and salt. Reserve.
  3. In a large pot, heat the Bolognese sauce.
  4. Spread 1/3 cup of sauce in a 10 x 7-inch baking dish.
  5. Place 3 uncooked lasagna noodles side by side over the sauce.
  6. Spread a layer of sauce to cover the pasta.
  7. Add cheese mixture.
  8. Add 3 lasagna noodles, then a layer of sauce and then the zucchini slices.
  9. Add 3 more lasagna noodles, a good layer of sauce and finish with grated cheese.
  10. Cover with foil and bake for 50 minutes.
  11. Uncover and bake for 10 more minutes.
  12. Let cool 5 minutes before cutting and serving.