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Spinach lasagne recipe

5 ratings

This cheat’s lasagne is an absolute crowd-pleaser, even for the little ones! Spinach is blitzed with mozzarella and Parmesan 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

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 finely grated Parmesan
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

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.
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.
Pour a ladleful of the spinach sauce into the lentil mix, along with the remaining spinach, and stir well to combine.
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.
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 Easy ways to eat better