Description
Jamie Oliver’s Spinach Lasagne is a vegetarian lasagne layered with spinach, ricotta cheese, a simple tomato sauce, and lasagne sheets. Baked until golden and bubbly, it’s a comforting and flavorful dish that’s perfect for family dinners or gatherings.
Ingredients
For the Tomato Sauce
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 can (400g) chopped tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano or basil
- Salt and pepper to taste
For the Spinach Filling
- 500g fresh spinach, washed and chopped
- 250g ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- Salt and pepper to taste
- A pinch of nutmeg (optional, for extra flavor)
For Assembly
- 9–12 lasagne sheets (pre-cooked or no-boil, as per package instructions)
- 1 cup shredded mozzarella cheese (for topping)
- Fresh basil leaves, for garnish
Instructions
In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant. Stir in the chopped tomatoes, tomato paste, dried oregano or basil, and season with salt and pepper. Let the sauce simmer for 10-15 minutes, then set aside.
In a large skillet, add the fresh spinach and cook over medium heat until wilted, about 3-4 minutes. Drain any excess liquid and let it cool slightly. In a mixing bowl, combine the ricotta cheese, grated Parmesan, beaten egg, and wilted spinach. Season with salt, pepper, and a pinch of nutmeg, if using. Mix well until everything is evenly combined.
Preheat your oven to 180°C (350°F). In a baking dish, spread a thin layer of tomato sauce on the bottom. Place a layer of lasagne sheets over the sauce. Add a layer of the spinach and ricotta mixture, then spread a layer of tomato sauce over it. Repeat the layers (pasta, spinach filling, tomato sauce) until you run out of ingredients, ending with a layer of pasta on top.
Spread a final layer of tomato sauce on top of the lasagne and sprinkle the shredded mozzarella cheese evenly over the surface.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is golden and bubbly.
In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant. Stir in the chopped tomatoes, tomato paste, dried oregano or basil, and season with salt and pepper. Let the sauce simmer for 10-15 minutes, then set aside.
In a large skillet, add the fresh spinach and cook over medium heat until wilted, about 3-4 minutes. Drain any excess liquid and let it cool slightly. In a mixing bowl, combine the ricotta cheese, grated Parmesan, beaten egg, and wilted spinach. Season with salt, pepper, and a pinch of nutmeg, if using. Mix well until everything is evenly combined.
Preheat your oven to 180°C (350°F). In a baking dish, spread a thin layer of tomato sauce on the bottom. Place a layer of lasagne sheets over the sauce. Add a layer of the spinach and ricotta mixture, then spread a layer of tomato sauce over it. Repeat the layers (pasta, spinach filling, tomato sauce) until you run out of ingredients, ending with a layer of pasta on top.
Spread a final layer of tomato sauce on top of the lasagne and sprinkle the shredded mozzarella cheese evenly over the surface.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is golden and bubbly.
Remove the lasagne from the oven and let it rest for a few minutes before slicing. Garnish with fresh basil leaves and serve warm.
Remove the lasagne from the oven and let it rest for a few minutes before slicing. Garnish with fresh basil leaves and serve warm.