Spinach Lasagna


  • precooked lasagna
  • 150g spinach
  • 1 large onion
  • 1 large garlic clove
  • 1 can (400g) of peeled tomatoes or polpa
  • dried basil, oregano, and thymine
  • 250g grated mozzarella
  • 250g ricotta
  • Parmigiano


  1. Heat the oven to 200°C. Warm enough olive oil in a skillet and a wok pan over medium heat.

  2. Peel and chop the onion. Add it to the skillet and cook for a couple of minutes.

    Chopped onion in a pan

  3. Crush tomatoes with a fork and add them to the skillet. Add salt, pepper, basil, oregano, and thymine. Cook 5-10 minutes over medium-low heat, but don't make the sauce too thick.

    Chopped onion and tomatoes in a pan

  4. Peel and mince garlic. Add it to the wok pan and cook until garlic is lightly golden. Rinse spinach and add it to the wok pan too.

    Spinach in a pan

  5. Cook spinach until it shrinks, stirring constantly.

    Cooked spinach in a pan

  6. Grate Parmigiano; set some aside for crust. Put into a baking dish: lasagna leaves, tomato sauce, spinach, ricotta, mozzarella, and Parmigiano. Repeat until you're out of ingredients. Sprinkle the rest of Parmigiano on the last layer of lasagna leaves. Put the dish in the oven and cook for 20 minutes or as recommended by your lasagna producer.

    Spinach Lasagna

  7. Take the dish out of the oven. Optionally garnish lasagna with herbs and serve.

    Spinach Lasagna