Vegetarian Lasagne with Spinach


  • 500 g spinach, washed
  • 100 g feta cheese
  • salt and black pepper
  • 500 ml (2 C) white sauce
  • 1 x 410 g can Rhodes Chopped & Peeled Tomato with Mixed Herbs
  • 8 lasagna sheets
  • 500 ml (2 C) grated cheddar or mozzarella cheese


  1. Bring a medium saucepan of water to the boil.
  2. Blanch the spinach for 3 - 4 minutes until wilted.
  3. Drain and refresh under cold running water.
  4. Drain the spinach of excess water, place in a tea towel and twist out any remaining water.
  5. Chop the spinach.
  6. Add the feta and mix well.
  7. Season with salt and pepper.
  8. To assemble, start with a layer of white sauce in a casserole, then top with lasagne sheets, then spinach and then the Rhodes Chopped & Peeled Tomato with Mixed Herbs.
  9. Continue to alternate layers until all ingredients are used.
  10. Finish by sprinkling with the cheese.
  11. Bake in the oven preheated to 180°C for 40 minutes.
  12. When cooked through, remove from the oven and allow to rest for 15 minutes before serving with a fresh salad.


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