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Spinach Lasagne

Updated: Mar 19, 2021

Cooking time: 60 Minutes: Serves 6


900 grams of Spinach

250 grams Ricotta Cheese

75 ml Double Cream

2 tbsp Extra Virgin Olive Oil

2 tbsp Butter

½ tsp Nutmeg Powder

¾ tsp Black Pepper Powder

250 grams Cheddar Cheese

¼ cup Parmigiano-Reggiano Grated + for topping

14 Dry Lasagne Sheets

Salt to taste


  1. Chop the spinach and keep aside.

  2. In a large pan heat the oil and butter keeping the heat high, add the chopped spinach and cook it for 3-4 minutes to allow it to cook, then strain the spinach in a sieve and remove the access water, let it cool to room temperature.

  3. Stir in the ricotta cheeses, double cream, parmigiano-reggiano, nutmeg powder, black pepper and salt, set aside.

  4. In a large pan of boiling water, add some olive oil and salt, drop 3 or 4 sheets at a time depending on how it fits in the dish.

  5. Grease a rectangular ovenproof dish to assemble the lasagna, spoon a thin layer of the red sauce, then place the lasagne sheets, then spoon over the filling and grate some parmigiano-reggiano and cheddar cheese.

  1. Continue making 3 layers in this way.

  2. Finish with a layer of pasta topped with the tomato sauce and and grate some parmigiano-reggiano and cheddar cheese.

  3. Preheat the oven to 180°C, gas mark 5. Bake for 40 minutes, or till golden.

Serve the lasagne with garlic bread or mixed leaf salad.

Spinach Lasagne | The Rasoi Recipes
Spinach Lasagne | The Rasoi Recipes

NB: I always boil the per-cook lasagne sheets till soft and bendy in boiling water, then bake them so that they have cooked when baked.


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