Award Winning Food, Drink & Travel Magazine
Neven Maguire Lasagne
Share on facebook
Share on twitter
Share on whatsapp
Share on linkedin

Spinach and Ricotta Lasagne Recipe by Neven Maguire

This is a fantastic Spinach and Ricotta Lasagne that you can have on the table in no time at all. Choose the largest shop-bought ravioli you can find, as they will be easy to work with. It’s also worth paying a little extra for the best cans of Italian plum tomatoes you can find. There really is a world of difference in the taste, and the richness of their flavour means you don’t even need to use tomato purée. I promise you’ll never look back.

Serves 6–8


– 4 x 300g (11oz) packets of fresh
– spinach and ricotta ravioli
– 12 slices prosciutto
– 2 x 120g (4½oz) balls of buffalo
– mozzarella, sliced (Toonsbridge if possible)
– 25g (1oz) freshly grated Parmesan
– lightly dressed mixed salad, to serve

Tomato sauce
– 2 tbsp olive oil
– 1 onion, finely chopped
– 2 x 400g (14oz) cans Italian plum tomatoes
– good pinch of sugar
– handful of fresh basil leaves, plus extra sprigs to garnish
– sea salt and freshly ground
– black pepper


1. Preheat the oven to 200°C (400°F/gas mark 6).
2. To make the tomato sauce, heat the oil in a wide pan over a medium heat and gently sauté the onion for a couple of minutes, until softened but not coloured.
3. Tip in the tomatoes, then add the sugar and season to taste. Mash down with a potato masher, then bring to the boil and boil fast for about 5 minutes to reduce and thicken.
4. Add the basil leaves, then blitz with a hand blender until smooth.
5. Cook the ravioli for 2–3 minutes in a large pan of boiling salted water or according to the packet instructions, then drain well.
6. Arrange half of the ravioli in the bottom of a 2.5 litre (4½ pint)capacity ovenproof dish and cover with half of the tomato sauce.
7. Add a layer of prosciutto slices and then repeat with the remaining ravioli, tomato sauce and prosciutto.
8. Cover with the mozzarella and sprinkle the Parmesan on top.
9. Bake the lasagne in the oven for 15 minutes, then quickly flash under the grill until the mozzarella and Parmesan are bubbling and golden.
10. Garnish with a few basil sprigs and serve straight to the table with a separate bowl of salad.


Neven Maguire Since Neven took over the family business in 2001, MacNean House & Restaurant has been consistently winning awards for its food, service, wine offer and overall dining experience.  In addition to his Neven Maguire Cookery School, where Neven presents a range of exciting cookery classes for all skill levels, he has also launched his exclusive ‘The Chef’s Table’ dining experience. Hosted in the beautiful and private surrounds of his cookery school, Neven and his team cook in front of diners and present the restaurant’s acclaimed Tasting Menu. Accompanying wines are presented and served by the restaurant’s sommelier. Visit for more information.

‘Healthy Home Chef’ airs Wednesdays at 7:30pm on RTÉ 1 from January 27th..