Green lasagne
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Serves:     people
Notes from Anna
  • Lasagne is always best when made with fresh sheets of pasta. These are now widely available in supermarkets. You can use dried lasagne but the sheets need to be cooked first and the result will not reflect the effort. Keep it simple, we say!


  1. TURN THE OVEN ON TO 180 ˚C/160˚C fan/Gas 4
  2. Wash the spinach.
  3. Bring a large saucepan of salted water to the boil
  4. Add the spinach and boil for 5 minutes. Drain in a sieve, reserving a mugful of the cooking water.
  5. Use whatever sort of blender you have to whizz the spinach.
  6. Transfer the spinach to a bowl and add the ricotta, pecorino and all but 1 tablespoon of the parmesan. Mix well.
  7. You’re aiming for a creamy, soupy consistency. If the mixture appears too stodgy add some of the reserved spinach water.
  8. Season the mixture with a good grating of nutmeg, a pinch of salt and a generous grind of black pepper and set aside.
  9. Cut the mozzarella into small cubes.
  10. Spread two large spoonfuls of the spinach mixture in the bottom of a large rectangular oven proof dish. Cover with sheets of lasagne. Cover this layer with more of the spinach mixture, sprinkle some of the diced mozzarella over it and then add another layer of lasagne sheets.
  11. Continue layering until you have used all the ingredients, finishing with the spinach mixture on top.
  12. Sprinkle with the reserved parmesan.
  13. Cook in the hot oven for about 30 minutes until a golden crust has formed on the top.
  14. Turn the oven off and let the lasagne rest for at least 5 minutes in the oven. Cut into squares and serve immediately.

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