Vegetable Lasagne

vegetable lasagne

Vegetable Lasagne

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Servings: 4
Calories: 597


  • 1 1/2 lb young spinach washed
  • 1 tbsp olive oil
  • 1 onion chopped
  • 4 oz mushrooms sliced
  • salt and pepper
  • 1 tsp grated nutmeg
  • 4 oz feta cheese
  • 4 oz cottage cheese
  • 9 sheets precooked lasagne with herbs
  • 1 oz butter
  • 3/4 oz plain flour
  • 8 floz skimmed milk
  • 3 oz Emmenthal cheese grated


  • Preheat oven 190°C/375°F/gas 5. Cook spinach in the water that clings after washing, until just wilted. Put in a sieve and squeeze as dry as possible.
  • Fry onion for 3 - 4 mins, add mushrooms and cook for 5 mins. Add spinach and seasoning, and remove from heat.
  • Crumble feta cheese and mix with cottage cheese. Grease a 1.71 (3pt) shallow ovenproof dish. Put half spinach in dish. Cover with one third of lasagne.
  • Spread with cheese mixture. Top with one third of lasagne. Top with remaining spinach and lasagne.
  • Melt butter in a saucepan and stir in flour. Remove from heat and gradually add milk. Return to heat and cook until thickened, stirring continuously.
  • Add Emmenthal and season. Pour over lasagne and bake for 30 - 35 mins.
  • TIPS
  • If you prefer to use frozen spinach, you'll need 350g (12 oz). Thaw in a sieve and use a spoon to press dry, as with fresh spinach.
Calories: 597 kcal
Carbohydrates: 67 g
Protein: 30 g
Fat: 24g
Saturated Fat: 13 g
Trans Fat: 1 g
Cholesterol: 66 mg
Sodium: 677 mg
Potassium: 1385 mg
Fiber: 7 g
Sugar: 9 g
Vitamin A: 16585 IU
Vitamin C: 50 mg
Calcium: 596 mg
Iron: 6 mg
Ingredients Pasta
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