Skip to content
Spinach lasagne recipe

Spinach lasagne recipe

  • 1 star
  • 2 star
  • 3 star
  • 4 star
  • 5 star
14 ratings

This cheat’s lasagne is an absolute crowd-pleaser, even for the little ones! Spinach is blitzed with a trip of cheeses to make a hidden-veg cheese sauce. Layer up with mushrooms and lasagne sheets for a hearty family dinner that leaves you feeling good. See method

  • Serves 4
  • Takes 50 mins, plus 10 mins resting
  • 480 calories / serving
  • Healthy
  • Vegetarian

Ingredients

  • low calorie spray oil
  • 1 onion, finely chopped
  • 500g white mushrooms, sliced
  • 390g tin green lentils
  • 250g pack baby spinach
  • 180g pack curly kale
  • 30g pack fresh basil, stalks and leaves separated
  • 200g Creamfields low-fat cottage cheese
  • 100ml skimmed milk
  • 50g vegetarian hard cheese, finely grated
  • 75g grated mozzarella
  • 12 sheets dried lasagne
3 of your 5-a-day

Each serving contains

  • Energy

    2025kj
    480kcal     24%

  • Fat

    11g 16%

  • Saturates

    6g 29%

  • Sugars

    8g 8%

  • Salt

    0.9g 16%

of the reference intake
Carbohydrate 58.4g Protein 32.2g Fibre 8.5g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Spritz a nonstick deep frying pan with oil and cook the onion for 5-6 mins over a medium heat until beginning to soften, adding a splash of water to stop them catching. Stir in the mushrooms and cook for another 5-6 mins until golden and most of the liquid has evaporated. Stir in the lentils, including the liquid, season and remove from the heat.
  2. Meanwhile, in a blender, whizz 200g of the spinach, kale, basil stalks, most of the basil leaves, cottage cheese, milk, 50ml water and most of the Parmesan and mozzarella until smooth. Season to taste.
  3. Pour a ladleful of the spinach sauce into the lentil mix, along with the remaining spinach, and stir well to combine.
  4. In a 20cm-square ovenproof dish, spread over a spoonful of the spinach sauce. Spread over a spoonful of the lentil mix and a layer of lasagne sheets, snapping to fit if needed. Repeat with the remaining ingredients, finishing with a layer of lasagne sheets and a final dollop of the spinach sauce.
  5. Scatter over the remaining cheese and bake for 35-40 mins until golden and bubbling. Allow to sit for 10 mins before scattering with the remaining basil leaves and slicing to serve.

Tip: Switch up the cheese here if you like – Cheddar or even Wensleydale would work well.

See more Healthy recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.