Lasagna with Spinach

Ingredients

• 1 packagelasagne sheets
• 500 gpassata
• 500 gminced meat
• 1onion
• 1 clovegarlic
• 450 gfrozen spinach
• 1 red and 1 yellowbell pepper
• 80 ggrated goat’s cheese
• to tastefresh basil
• to tastepepper, salt, dried oregano and dried basil
• a handfulcherry tomatoes

Instructions

1. 1

   Heat the oven

   Preheat the oven to 180°C.

2. 2

   Cook the aromatics

   Finely chop the onion and garlic. Sauté them in a large pan with a little oil.

3. 3

   Brown the meat

   Dice the bell peppers. Add the minced meat to the pan and cook for about 5 minutes, then add the diced peppers and frozen spinach.

4. 4

   Cook the sheets

   While the meat and vegetables cook, prepare the lasagne sheets according to the packet instructions.

5. 5

   Finish the sauce

   Stir the pan until the spinach has thawed, then add the passata, salt and pepper. If you like, add 2 pinches each of dried oregano and dried basil. Taste and adjust the seasoning; a pinch of cinnamon is also suggested as an optional addition.

6. 6

   Layer the lasagne

   Spoon a thin layer of the sauce mixture into a large ovenproof dish. Add 2–3 lasagne sheets, followed by another layer of sauce. Repeat until the sauce is used up, finishing with a layer of sauce.

7. 7

   Bake and garnish

   Scatter the grated goat’s cheese over the top and add a few cherry tomatoes. Bake for 20–25 minutes, until golden brown, then garnish with fresh basil.

What is spinach lasagne?

Lasagne is an Italian baked pasta dish built from layers of pasta and sauce. This version combines minced meat and passata with spinach and peppers, then adds goat’s cheese for a tangy finish.

The spinach softens into the tomato sauce, making a generous filling for the pasta sheets. Cherry tomatoes and fresh basil bring a bright finish to the baked top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 700 calories, 43g protein, 66g carbs, 28g fat.

The lasagne sheets and vegetables contribute most of the carbohydrates, while the minced meat supplies much of the protein. Fat comes mainly from the meat and goat’s cheese, with the amount depending on the meat’s fat content. Serve with a green salad or extra vegetables to balance the plate.

Building the sauce

Aromatics: Onion and garlic form the savoury base; soften them in a little oil before adding the meat.

Vegetables: The peppers and frozen spinach go into the pan after the meat has cooked for about 5 minutes. Stir as the spinach thaws so it combines evenly with the other ingredients.

Seasoning: Salt, pepper, dried oregano and dried basil flavour the passata. Taste before layering, since this is the last chance to adjust the sauce.

Preparing the pasta

Packet directions: Cook the lasagne sheets according to the instructions on their packaging. Different sheets may need different preparation, so use the packet as your guide.

Layering: Begin with a thin coating of sauce, then alternate pasta and sauce. Keep the layers even, and leave enough sauce to cover the top.

Getting the finish right

Sauce layer: Finish with sauce over the pasta so the top layer is covered before baking. This also gives the cheese and tomatoes a base.

Doneness: Bake at 180°C for 20–25 minutes, until the top is golden brown. If the cheese is browning quickly, check the lasagne as it approaches the shorter end of the baking time.

Cheese and fresh herbs

Goat’s cheese: The recipe uses 80 g of grated goat’s cheese on top. It can be omitted for a dairy-free version, as suggested in the method.

Basil: Add fresh basil after baking rather than before, so it stays a fresh-tasting garnish. Scatter it over the top just before serving.

What to serve alongside

A crisp green salad or simply dressed leaves make a fresh contrast to the warm, layered pasta. You could also serve it with steamed vegetables if you want more vegetables alongside.

Let the lasagne settle briefly after it comes out of the oven to make serving neater. Cut portions with a broad spatula to help keep the layers together.

Recipe notes & tips

• Check the lasagne-sheet packet before cooking, as preparation instructions can vary.
• Stir the spinach into the pan as it thaws so it is distributed through the filling.
• Taste and adjust the sauce seasoning before you start layering.
• Keep the layers of pasta and sauce even for easier serving.
• Finish with a full layer of sauce before adding the cheese and cherry tomatoes.
• Add the fresh basil after baking so it remains a bright garnish.

Variations

• Add cinnamon: Stir a pinch into the seasoned sauce, as suggested in the method.
• Make it dairy-free: Leave off the goat’s cheese.
• Use fresh spinach: Cook it into the meat and pepper mixture until wilted.
• Change the herbs: Adjust the dried oregano and basil to suit your taste.
• Add extra basil: Scatter more fresh leaves over the lasagne just before serving.

Common mistakes to avoid

• Skipping the packet directions: Prepare the sheets as their packaging specifies, since instructions may differ.
• Adding spinach without stirring: Mix as it thaws so it blends through the filling.
• Underseasoning the sauce: Taste it before layering and adjust the salt and pepper.
• Leaving the top pasta exposed: Finish with sauce so the final layer is covered.
• Baking without checking: Start checking at 20 minutes and look for a golden-brown top.
• Adding basil before baking: Use fresh basil as a garnish after the lasagne comes out of the oven.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat portions until hot throughout in the oven or microwave; cover in the oven to help prevent the top from drying out.

Frequently asked questions