Spinach and Feta Lasagne

    50 minutes

    Absolutely delicious spinach and feta lasagne which is quick to make and forgiving on quantities, and you can add other vegetables. Meat eaters will enjoy it too!!

    132 people made this

    Serves: 6 

    • For the Filling
    • 250g crumbled feta cheese
    • 350g cooked spinach (frozen spinach works fine as well)
    • 350g reduced fat cottage cheese
    • pinch nutmeg
    • pinch salt
    • pinch pepper
    • for the tomato sauce
    • 1 tablespoon olive oil
    • 1 onion, finely chopped
    • 2 cloves garlic, finely chopped
    • 1 tin (400g) tomato puree or passata
    • 30ml water
    • pinch oregano
    • pinch thyme
    • pinch basil
    • pinch pepper
    • 1 teaspoon salt
    • 1 teaspoon sugar
    • 1 tablespoon white wine vinegar
    • 1 cup grated cheese, Edam or mozzarella
    • 1 packet (375g) fresh lasagna sheets

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. To make the tomato sauce: saute onion, garlic and a small amount of oil over a low heat until the onions and garlic turn clear. Add all other tomato sauce ingredients, using the water to rinse the tomato puree from the tin. Simmer over a low heat, stirring occasionally and allow to reduce a little.
    2. To make the filling and assemble: preheat oven to 180 degrees C. Grease a medium size baking tray or casserole dish.
    3. Combine all filling ingredients together in a bowl and mix well. Layer spinach mix with the lasagna sheets twice - starting with the spinach and finishing with a lasagna layer. Pour over the tomato sauce mixture and top with grated cheese.
    4. Bake in the oven for 30 mins. Leave to stand after cooking as there is no egg to hold this together. The lasagne will stay warm for an hour or so at room temperature.

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    Reviews in English (10)


    This was great - I have been vegetarian for 12 years but my almost-grown-up teens are a little wary of anything that may be totally meat free - however, we all really really enjoyed this! Definitely necessary to leave to "rest" before cutting into it.  -  07 Oct 2008


    Used different ingredients. I did not use all the herbs in the recipe, as I didn't have them all...  -  07 Oct 2008


    I used samon also it was deli !, thanks  -  01 Aug 2011