Spinach and cream cheese lasagne

Prep: 20 mins
Cook: 60 mins
Spinach and cream cheese lasagne

For the tomato sauce

1 onion, chopped

2 sticks celery, finely chopped

2 small carrots, finely chopped

1 large clove garlic, chopped

1 tbsp olive oil

1 tbsp tomato purée

2 x 400g cans chopped plum tomatoes

1 pinch sugar, optional

For the filling

1kg frozen spinach

300g Philadelphia Light cream cheese

3 tbsp grated parmesan

2 tbsp mint leaves, chopped

8-10 lasagne sheets

Making the tomato sauce: Heat the olive oil in a frying pan. Add the onion, celery, carrot and garlic. Cook until soft but not coloured. Mix in the tomato purée and cook for about 5 minutes. Stir in the tomatoes then stew for about 20 minutes.

Mash into a purée with a hand blender. Taste and add a little bit of sugar if necessary.

Making the filling: In the meantime, defrost the spinach in a saucepan set over low heat. Strain and leave aside to cool down.

Preheat the oven to 180°C.

Smoothen the Philadelphia. Mix in the spinach half of the parmesan and the mint leaves.

Cover the bottom of an ovenproof dish with a thin layer of tomato sauce. Add a layer of spinach and Philadelphia mixture topped with half of the lasagna sheets. Repeat then end with a layer of tomato sauce

Top with the rest of the parmesan and put in the oven for about 30 minutes, until the cheese becomes golden and small bubbles start to form.

Remove from the oven and serve with a salad and slices of crusty bread. 


Preparation Time
20 minutes

Cooking Time
60 minutes

Main ingredients
Cheese, Pasta & Noodles, Vegetables

Recipe Type
Dinner, Budget, Easy, Family Dinners, Pasta/Noodles, Vegetarian


Special Info
Nut free, Vegetarian

Level of Difficulty

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