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Spinach Lasagna Recipe

Try this Spinach Lasagna Recipe as a change from the usual Lasagna made with Bolognese Sauce.

This is one of those fresh spinach recipes which is quickly made if you have a batch of Canned Tomato Salsa ready. The fat has been reduced in this recipe for Spinach Lasagna. There is no cheese added to the white sauce; there is only cheese on top of the lasagna. However, the flavor is great and you have the added bonus of a vegetarian meal which is packed with nutrition.

A little effort.

Preparation time: 20 minutes

Cooking time: 40 minutes

Serves: 6 - 8

This recipe is easy if you have Canned Tomato Salsa prepared.

Ingredients:

2lbs / 900g fresh spinach

2oz / 60g butter

2½ oz / 75g flour

2 - 3 cups milk

1 teaspoon Dijon mustard

½ teaspoon grated nutmeg

salt and freshly ground black pepper

2 medium onions, diced

8oz / 250g mushrooms, sliced

a little oil for shallow frying

6oz / 180g feta, chopped

2 cups Canned Tomato Salsa

8oz / 250g lasagna sheets

2 cups grated strong cheese, such as Cheddar

You will need an rectangular baking tray: approximately 12" x 9½" /(30cm x 24cm).

Method:

Heat the oven to 350° F / 180° C.
Wash the spinach and chop it roughly. Place the whole lot in a large saucepan over a high heat. Cook for about 3 minutes, until the leaves just begin to wilt. You may need to add a couple of tablespoons of water to stop the leaves sticking to the pot. Drain and keep aside.
Melt the butter in a pot. Add the flour so that you make a smooth paste or 'roux'. Add 2 cups of milk slowly, stirring all the time. Depending on the consistency, you may need to add the remaining cup of milk. You want a white sauce that is both thick and runny. You don't want a thick porridge-like consistency! Add the mustard and season with salt and freshly ground black pepper. Keep aside.
Fry the onions in a little oil, until they are soft and translucent. Add the mushrooms and continue to fry until they a slightly brown. Keep aside.
To assemble the Spinach Lasagna recipe: place a layer of lasagna sheets over the base of the baking tin. The sheets should only just overlap. Too much overlap and they won't cook.
Spoon half of the spinach over the lasagna sheets.
Spoon over 1 cup Canned Tomato Salsa and then ½ cup of white sauce.
Repeat the sequence: lasagna sheets, remaining spinach, 1 cup of Canned Tomato Salsa and ½ cup white sauce.
Finish with a layer of lasagna sheets. Pour over the remaining white sauce and sprinkle over the Cheddar cheese.
Bake for about 40 minutes, until the top is golden brown and the pasta sheets have cooked through.
Serve your Spinach Lasagna Recipe on its own or with a green salad.

Would you like some more inspiring Simple Vegetarian Recipes?

See our wide range of Easy Pasta Recipes.