Spinach Lasagne


  • For a roasting dish/tin of app. 30 cm x 20 cm
  • 2 packs of frozen spinach
  • 9 Lasagne sheets (instant ones work well)
  • 1 tub Crème fraîche
  • 100 g grated cheese
  • Garlic and onion to taste
  • salt, pepper and nutmeg
  • oil


Season spinach with the onion, garlic, nutmeg salt and pepper (it is nicest, to sweat the onions and garlic first in a pan). The more generous you season, the more guaranteed the plate licking effect will be ;-)

Grease the tin with the oil, and stack the lasagne as follows: Spread first layer of lasagne sheets, top with half of the well seasoned spinach, spread second layer of lasagne sheets, top with second half of spinach, spread third layer of lasagne sheets, top with creme fraîche. Then cover with the grated cheese and bake app. 25 min at 200 C

A list of possible variations:

  • add some chopped nuts into the creme fraîche (add a little milk to adjust consistency)
  • add some pan fried bacon (diced) to the spinach
  • add some diced smoked salmon
  • replace second layer of spinach with a layer of ham and creme fraîche
  • replace second layer with sliced and peeled tomoatos
  • replace second layer with salmon or another fish of your choice

And of course you can come up with your own variations, e.g. pine nuts and feta and....
You can pour some tomato sauce around the edges (between the tin and the lasagne stack itself) before you bake, to keep the dish nice and moist.
Use 4 bags of fresh spinach and blanch them yourself, if you don't like frozen spinach.


If you live in New Zealand, then you can order my own sweet treats online here.

Quakebake Ltd., Napier, New Zealand    phone (06) 833 6446    © Copyright 2005 All rights reserved.

Web site design by Web Success