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Spinach and meatball lasagne recipe

Spinach and meatball lasagne recipe

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The whole family will love this meatball twist on a classic lasagne. Use tinned meatballs in tomato sauce as a shortcut and top with mozzarella for a melty, golden cheese top. See method

  • Serves 4
  • Takes 50 mins
  • 716 calories / serving
  • Freezable

Ingredients

  • 1 tbsp olive oil
  • 1 onion, finely chopped​
  • 1 carrot, peeled and finely chopped
  • 1 garlic clove, crushed
  • 2 x 395g tins meatballs in tomato sauce
  • 250g bag baby spinach
  • 50g plain flour
  • 400ml semi-skimmed UHT milk
  • 300g lasagne sheets
  • 210g ball mozzarella, drained and sliced

Each serving contains

  • Energy

    3010kj
    716kcal
    36%
  • Fat

    21g 29%
  • Saturates

    8g 39%
  • Sugars

    17g 19%
  • Salt

    1.5g 25%

of the reference intake
Carbohydrate 96.5g Protein 32g Fibre 8.1g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Heat the oil in a large saucepan over a medium heat and fry the onion and carrot for 6-8 mins until softened. Stir in the garlic, fry for 1 min, then stir in the meatballs in tomato sauce, 200ml water and the spinach (add in batches and stir if you need to); season. Simmer for 5 mins to wilt the spinach.
  2. Meanwhile, whisk the flour with a splash of milk to make a smooth paste in a small bowl, then add to a pan with the remaining milk. Cook over a medium heat for 8-10 mins, stirring continuously, until the sauce is the thickness of double cream and coats the back of a spoon. Remove from the heat.
  3. Lower the lasagne sheets (one at a time to prevent sticking), into a large pan of boiling water over a high heat. Cook for 4-5 mins until soft enough to bend; drain.
  4. Spoon ⅓ of the meatball mix into a baking dish, about 30 x 20cm, then add a spoon of the white sauce over the top. Cover with a layer of lasagne sheets, using about ⅓ of them. Repeat the layers twice more, then top with the remaining white sauce and the mozzarella. Bake for 25-30 mins on a large baking tray until golden, bubbling and cooked through.

See more Lasagne recipes

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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