Spinach and ricotta lentil slice

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Cheesy lentil bake in a pink baking dish, topped with dollops of ricotta

Spinach and ricotta is such a classic combination, and it’s one of my favourites – the flavours are mild, but they work beautifully together. Creamy ricotta can never be a bad thing, especially with lots of garlicky spinach! Spinach and ricotta stuffed shells are my most commonly made concoction, but this time I decided to put my own stamp on it, and make this creamy spinach and ricotta lentil slice (is it even an Easy Cheesy Vegetarian recipe if it’s not some kind of lentil bake?).

Cheesy lentil slice in a pink baking dish topped with dollops of ricotta

I’ve been making lots of lentil recipes lately – they’re such a healthy protein, and so versatile too! This week alone I’ve made lentil soup, dal, and this creamy lentil slice. Even just this one dish could be eaten in any number of ways – with salad and garlic bread (my personal favourite), with roasted veggies and gravy, popped in a lunchbox or picnic basket… it’s so good that you’ll be happy to finish the whole batch in a couple of days (or freeze it in slices!).

Just cook some red lentils in stock, and add some garlicky sautéed spinach and onion. Add a bit of grated cheese, and then top it with some nice big dollops of creamy ricotta. As it bakes, the ricotta stays mostly intact, but melts down just slightly into the cheesy, garlicky lentils. Heavenly.

Collage of unbaked lentil slice before and after topping with ricotta cheese

I’ve shared a lentil slice here on the blog once before, but this time I skipped the oats and used a couple of eggs to bind it all together instead. The end result is lighter and fluffier – a bit like a heartier, more filling version of a frittata. Both methods are great, so it just depends what kind of thing you fancy.

Cheesy lentil slice in a pink baking dish with a slice removed, topped with dollops of ricotta

If you’re not a spinach fan, I’m sure this same idea would work well with any other kind of sautéed vegetable. I love adding ricotta to the top of any kind of frittata or quiche – it feels so luxurious to get little pockets of creaminess through your dinner!

I can see myself adapting this same idea for all kinds of dinners – even my kids loved it! But for now, I’m very happy at the prospect of a second night eating this spinach and ricotta lentil slice.

A slice of cheesy spinach and ricotta lentil slice on a plate

Spinach and ricotta lentil slice

A fluffy yet hearty lentil slice, with garlicky spinach and pockets of creamy ricotta. Great served hot for dinner, or cold for lunch boxes!

If you’ve cooked this recipe, don’t forget to leave a star rating!

4.60 from 10 votes
Print Pin Comment
Prep Time: 30 minutes
Cook Time: 45 minutes
Cooling time: 15 minutes
Total Time: 1 hour 15 minutes
Servings: 4 slices
Author: Becca Heyes


  • 185 g (~ 1 cup) dried red lentils
  • 500 ml (~ 2 cups) vegetable stock
  • 1 tbsp oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 3 large handfuls fresh spinach, roughly chopped
  • Few sprigs fresh parsley, chopped
  • 100 g cheddar cheese, grated (~ 1 cup when grated)
  • 2 eggs
  • Black pepper
  • 2-3 tbsp ricotta cheese


  • Add the lentils to a saucepan with the vegetable stock. Simmer, stirring regularly, until the lentils are tender and any excess liquid has been absorbed – around 15-20 minutes (you’ll need to stir regularly towards the end, and turn the heat down, to ensure they don’t stick). You can add a dash more water if needed – or, if you have too much excess liquid, just drain it away. Set aside to cool for around 15 minutes.
  • Heat a dash of oil in a frying pan, and add the onion and garlic. Cook over a medium heat for 5 minutes, until the onions are soft. Add the chopped spinach (you can add a handful at a time if it won’t all fit in the pan), and cook for a few minutes until wilted.
  • When the lentils have cooled a bit, add them to a mixing bowl along with the spinach mixture, chopped parsley, grated cheese (hold a little back for topping), 2 eggs, and a good pinch of black pepper. Mix thoroughly, and transfer to a baking dish.
  • Add a few dollops of ricotta cheese to the top of the lentil mixture, and top with any remaining grated cheese. Bake at 190°C (Gas Mark 5 / 375°F) for around 45 minutes, or until firm and crispy.


Nutrition Facts
Spinach and ricotta lentil slice
Amount Per Serving (0 g)
Calories 0
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 0mg0%
Potassium 0mg0%
Carbohydrates 0g0%
Fiber 0g0%
Sugar 0g0%
Protein 0g0%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

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Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 1/4 of the recipe (but you could probably stretch it to feed 6!).

Don’t miss the recipe that started my obsession with lentil bakes – very veggie lentil bake (shared nearly 65,000 times so far!):

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  1. This is delicious, and such a forgiving recipe! We’re vegan so I used a vegan egg replacer and vegan cheese, and they both worked fine. I think I accidentally doubled the greens, but still–so delicious! I will definitely be saving this to make over and over again.5 stars

  2. Please suggest what can be substituted for eggs. We don’t eat eggs but want to try this lovely recipe. Thanks 

  3. Another lovely recipe of yours I made this week, Becca, and no disappointment! I couldn’t get ricotta for some reason (the store normally has it, so maybe it’s the COVID-19 panic), but I used plain cottage cheese instead and it worked beautifully. :)5 stars

  4. What a gorgeous dish – lovely crispy nits round the edge. Had it for dinner and then took a slice to work for lunch. Yum

    There were no nits only crispy bits!5 stars

    1. Hi Diana, so sorry you didn’t enjoy this one, it’s one of my favourites! Lots of other people have made it and loved it – I guess it just comes down to personal preference. I hope you find some other recipes here you enjoy more :)

  5. I didn’t have spinach or Cheddar or Ricotta Cheese, so I subbed Chopped Kale and Feta Cheese and also had some cooked Mung Beans that added a bit of healthy touches to a wonderfully yummy dish! Thank you Becca for the tasty artistic recipe! I actually had a slice for breakfast this morning, topping it with a dollop of Yogurt! My taste buds were in heaven! Thank You Again!5 stars

  6. I’ve just made this and it was one of the tastiest meals I’ve had in a long time. Thanks for the recipe! Will definitely make this again.5 stars

  7. This looks so tasty, and it is great to have a recipe that can be tweaked so easily to fit what you have in the cupboard/fridge. Sounds perfect for dinner with some left over for a picnic lunch if the sunny weather surprises us again!5 stars