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Spinach and meatball lasagne recipe

3 ratings

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

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.
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.
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.
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.