Mozzarella, sundried tomato, spinach and chive lasagne recipe

  • Serves 4
  • 25 mins to prepare and 40 mins to cook
  • 445 calories / serving
  • Healthy
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Heat half of the olive oil in a large, heavy-based saucepan over a moderate heat and brown the pork mince with some seasoning for 5-6 minutes until cooked, stirring occasionally.

Meanwhile, bring a large saucepan of salted water to the boil and blanch the lasagne sheets for 2-3 minutes until starting to soften. Remove from the saucepan, but retain the water. Refresh in iced water and reserve to one side.

Remove the pork mince from the heat once cooked.

Heat the remaining olive oil in a large frying pan set over a moderate heat. Wilt the spinach in batches with a little seasoning for 1-2 minutes, stirring all the time. Remove from the heat and press through a colander to get rid of any excess water.

Pre-heat the oven to 200°C.

Line a baking sheet with nonsitck baking paper and lightly grease with olive oil. Assemble the lasagne on the baking sheet; cut the blanched lasagne sheets into even squares. Lay 4 of the squares on the baking tray and top with a mixture of the buffalo mozzarella, spinach, chopped chives and sundried tomato. Make sure you season between each layer.

Lay another lasagne sheet on top, and spoon more spinach, chives, sundried tomato and the pork mince on top. Top with another lasagne sheet, top that sheet with spinach, pork mince, buffalo mozzarella and sundried tomato. Complete by laying the last sheets of square lasagne on top.

Sprinkle the grated mozzarella evenly on top of each and bake in the oven for 6-8 minutes until melted and hot throughout. Transfer carefully to serving plates and garnish each with a sprig of basil leaves. Serve immediately.

Freezing and defrosting guidelines

Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.

Beef lasasgneHaven't got time to cook this from scratch?

Try our ready-made version - Tesco Beef Lasagne

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.





  • Ingredients

  • 16 sheets dried lasagne
  • 40ml olive oil, plus a little extra for greasing
  • 50g sun-dried tomatoes, drained and sliced
  • 200g baby spinach
  • 2tbsp chives, finely chopped
  • 50g buffalo mozzarella, drained and cubed
  • 200g Tesco Healthy Living pork mince
  • sprigs of basil leaves, to garnish
  • salt
  • pepper
  • Energy 1850kj 445kcal 22%
  • Fat 26g 37%
  • Saturates 6g 30%
  • Sugars 2g 2%
  • Salt 0.7g 12%

of the reference intake
Carbohydrate 34.8g Protein 20.6g Fibre 1.5g


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