Spinach and three cheese lasagne

  • 10 mins to prepare. 45 mins to cook.
  • Serves 4
Whether you use frozen or fresh spinach, this creamy 3 cheese lasagne is full of folate, vitamin K and vitamin A.

Ingredients

  • 2 tsp of olive oil
  • 2 onions, chopped
  • 2 cloves of garlic
  • 1 tin of chopped tomatoes (400g)
  • 1 tsp of dried basil
  • 2 bags of fresh spinach (260g each)
  • 300g cottage cheese
  • 70g of grated parmesan cheese
  • 1 tsp of nutmeg
  • 260g of lasagne sheets
  • 60g of grated mozzarella cheese

Each serving contains

  • Calories 500 25%
  • Sugar 15g 17%
  • Fat 13g 19%
  • Saturates 6g 24%
  • Salt 1g 17%

of your guideline daily amount

Method

Pre-heat oven to 190ºC.

Heat ½ the oil in a non-stick pan and cook the onion and crushed garlic until softened.

Add the tomatoes and basil and simmer, uncovered, for 15 minutes.

Remove the spinach stalks and place the spinach leaves into a pan with ½ the oil. Cook on a medium heat with the lid on until the leaves collapse. Remove and when cool enough chop the spinach leaves into small pieces.

Place the cottage cheese and parmesan in a bowl and stir in the chopped spinach and nutmeg.

Spread ½ of the cheese and spinach mix over an oven-proof dish; top with a sheet of lasagne and ½ of the tomato sauce. Repeat to use all the ingredients, finishing with mozzarella cheese.

Bake for 30 minutes, covering with foil halfway through the cooking time if necessary.

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