Cooking Tips: Prepare a Delicious Lasagna @ Reward Me

How to make a spinach and tomato lasagne

Next time you are looking for a cheap meal that tastes like a million dollars, try this vegetarian lasagne. It is simple to make, easy on the pocket and the ultimate comfort food.

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INGRÉDIENTS (pour 4 gourmands)

  1. For the tomato sauce
    2 onions
    2 garlic cloves
    1 red chili (medium hot)
    100ml red wine
    400g diced tinned tomatoes
    500g tomato pulp (fresh, skinned tomatoes pulped)
    2 bay leaves
    1 sprig of thyme
    A dash of olive oil
  2. For the lasagne
    400g fresh spinach
    18 lasagne sheets
    400g ricotta
    150g Parmesan cheese
    1 ball of Mozzarella (or 280g small Mozzarella balls)
    A pinch of Provencal herb mix
    Rock salt
    A handful (approx. 120g) cherry tomatoes
    A deep, rectangular casserole dish


1. Start by making the tomato sauce. Peel and finely chop the onions. Heat a dash of olive oil in a pan on low heat. Add the onions and stew until glazed. Peel and crush the garlic cloves with the blade of a chopping knife. Add to the pan and continue to cook.

2. Slice the chili lengthwise very, very finely. Remove the seeds (if you don't like spicy food, or leave them in for a lasagne with a bit of heat. But remember, always wear gloves or wash your hands thoroughly after handling chili seeds). Add to the pan.

3. After five minutes add the thyme and bay leaves. Pour in the red wine and let the alcohol vaporise. After a few minutes add the tomato pulp and pieces. Leave to cook for 20 minutes and then remove the bay leaves. Rinse the spinach.

4. If it isn’t young leaf spinach, remove the stems and the hard centre of the leaves. Preheat the oven to 180°C. Grate the Parmesan and mix in a bowl with the ricotta until it becomes a creamy mass. Season generously with pepper. Cut the Mozzarella in thin slices and keep separate.

5. How to make a spinach and tomato lasagne


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6. Now it’s time to layer the lasagne. Start with a layer of the tomato sauce at the bottom of the casserole dish, followed by a layer of the lasagne sheets. Don’t overlap but cover the bottom of the dish fully. Next, put a layer of the ricotta/Parmesan mix, followed by the tomato sauce and then the spinach.

7. Season with the herb mix, a pinch of rock salt and some pepper. Continue layering in this way: pasta sheets, ricotta mix, tomato sauce, spinach, herbs and seasoning.

8. End with the tomato sauce at the top of the casserole dish. Bake in the oven and remove after 20 minutes to add the finishing touch: cover the entire surface of the dish with the Mozzarella slices and cherry tomatoes, which have been cut in half.

9. Return to the oven for 30-40 minutes – the thickness of your lasagne sheets will determine the exact cooking time. Once the pasta is soft, the dish is cooked.

10. How to make a spinach and tomato lasagne

11. Serve the lasagne with torn spinach for added freshness – not to mention, extra nutrients.

12. How to make a spinach and tomato lasagne

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