Spinach Lasagna


1 min read

Serving: 4
Time: 1h 30 min.
Spinach Lasagna:
  • 12 lasagna noodles 
  • 550g spinach (cooked, squeezed and drained)
  • 250g ricotta cheese
  • 1 whole egg
  • 3 garlic cloves
  • 500g shredded mozzarella
  • 250g Anchor Culinary Cream
  • 250g Alfredo pasta sauce
  • 1 tsp salt
  • 1/2 tsp pepper
Spinach Lasagna:
  • Spray a baking dish with cooking spray and preheat the oven at 175°C.
  • Cook and drain the lasagne noodles as per directions on the packaging. 
  • In a bowl, stir together spinach, ricotta cheese, egg, garlic, salt, pepper, and half of the mozzarella cheese.
  • To assemble, place 4 cooked noodles in bottom of baking dish. Top with one-third of the Alfredo sauce (about 1/2 cup) and half of the spinach mixture. Repeat the layers once. Top with remaining 4 noodles, Alfredo sauce and 1 1/2 cups mozzarella cheese. Spray a sheet of foil with cooking spray; cover baking dish tightly with foil, sprayed side down.
  • Bake for 30 minutes. Uncover and bake for another 15 minutes, until bubbly around edges. Let the lasagna cool for 10 minutes before serving.
  • Serve with some toasted ciabatta. 



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