Pork and Spinach Lasagne

    1 hour

    This lasagne makes a difference from a standard tomato one. I like to use spicy pork mince for more of a kick.

    70 people made this

    Serves: 12 

    • 450g spicy pork mince
    • 300g frozen chopped spinach, thawed and drained
    • 450g jar Alfredo sauce
    • 1/4 teaspoon ground black pepper
    • 2 cups grated Cheddar cheese
    • 400g ricotta cheese
    • 1/2 cup grated Parmesan cheese
    • 1 egg, lightly beaten
    • 340g no-boil lasagne sheets
    • 120g grated mozzarella cheese

    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Preheat oven to 180 degrees C.
    2. In a frypan over medium heat, cook the mince until evenly brown. Drain and mix in the spinach and Alfredo sauce. Season with pepper. Continue cooking until spinach and sauce are heated through.
    3. In a bowl, mix the Cheddar cheese, ricotta cheese, Parmesan cheese and egg.
    4. In a 20x30cm baking dish, layer 1/3 of the pork mixture, 1/3 of the lasagne and 1/3 of the cheese mixture. Repeat layers twice and top with mozzarella cheese.
    5. Cover and bake 45 minutes in the preheated oven. Let stand 15 minutes before serving.

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    Reviews and Ratings
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    Reviews in English (81)


    This is absolutely fantastic! BUT - there's no way there's enough sauce to hande three layers of noodles. It needs at least half again as much sauce if not twice the amount of sauce. I ended up adding a couple tablespoons of heavy cream between the layers and only used two layers of noodles. The flavor is amazing, though!!! I'll definitely be making this again.  -  13 Jun 2010  (Review from Allrecipes USA and Canada)


    Very good and different from the norm. Made some changes to this one, I used all Mozz instead of cheddar, used around two jars of alfredo sauce, mixed in a can of diced tomatoes drained and a can of mushrooms drained to the ricotta mixture. YUMMY!  -  28 Apr 2008  (Review from Allrecipes USA and Canada)


    Excellent, although you may need to add more milk or cream to the sauce to keep the noodles moist enough. I also added roasted red peppers, which were tasty.  -  08 May 2004  (Review from Allrecipes USA and Canada)