Spinach and tomato lasagne

17 January 2017

Simple, meat-free and delicious!

SERVES 4 Preparation: 20 min Standing: 15 min Cooking: 45 min


  • 300 g spinach, roughly chopped
  • 500 ml (2 c) milk
  • 250 ml (1 c) full-cream plain yoghurt
  • 30 ml (2 T) olive oil
  • 15 ml (1 T) butter
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 45 ml (3 T) flour
  • salt and pepper


  • 250 g lasagne sheets
  • 400 g baby tomatoes, halved
  • 100 g mozzarella cheese, grated

Preheat the oven to 200 °C. Grease an ovenproof dish with nonstick spray.

1 Creamed spinach Blanch the spinach until wilted and drain.

2 Whisk together the milk and yoghurt.

3 Heat the oil and butter in a deep pan and fry the onion and garlic until golden brown and done.

4 Sprinkle the flour over and stir to mix. Gradually add the milk mixture, stirring until the sauce comes to the boil. Simmer until thick. Add salt and pepper and mix with the spinach.

5 Lasagne Pour boiling water over the lasagne sheets and allow to stand for 15 minutes.

6 Spread a little of the creamed spinach in the bottom of the ovenproof dish and arrange a few lasagne sheets on top. Add a layer of tomatoes, followed by another layer of spinach. Repeat the layers until all the ingredients have been used, ending with

spinach. Sprinkle the cheese on top.

7 Bake for 30 minutes. Serve with extra tomatoes and baby spinach*.

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