Spinach and meatball lasagne recipe
The whole family will love this meatball twist on a classic lasagne. Use tinned meatballs in tomato sauce as a shortcut and top with mozzarella for a melty, golden cheese top.
See method- Serves 4
- Takes 50 mins
- 716 calories / serving
- Freezable
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 carrot, peeled and finely chopped
- 1 garlic clove, crushed
- 2 x 395g tins meatballs in tomato sauce
- 250g bag baby spinach
- 50g plain flour
- 400ml semi-skimmed UHT milk
- 300g lasagne sheets
- 210g ball mozzarella, drained and sliced
Each serving contains
- Energy
- 3010kJ 716.0kcal
- Fat
- 21g
- Saturates
- 8g
- Salt
- 1.5g
- Sugars
- 17g
of the Reference intake
Carbohydrate 96.5gProtein 32.0gFibre 8.1g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Heat the oil in a large saucepan over a medium heat and fry the onion and carrot for 6-8 mins until softened. Stir in the garlic, fry for 1 min, then stir in the meatballs in tomato sauce, 200ml water and the spinach (add in batches and stir if you need to); season. Simmer for 5 mins to wilt the spinach.
- Meanwhile, whisk the flour with a splash of milk to make a smooth paste in a small bowl, then add to a pan with the remaining milk. Cook over a medium heat for 8-10 mins, stirring continuously, until the sauce is the thickness of double cream and coats the back of a spoon. Remove from the heat.
- Lower the lasagne sheets (one at a time to prevent sticking), into a large pan of boiling water over a high heat. Cook for 4-5 mins until soft enough to bend; drain.
- Spoon ⅓ of the meatball mix into a baking dish, about 30 x 20cm, then add a spoon of the white sauce over the top. Cover with a layer of lasagne sheets, using about ⅓ of them. Repeat the layers twice more, then top with the remaining white sauce and the mozzarella. Bake for 25-30 mins on a large baking tray until golden, bubbling and cooked through.
- See more Lasagne recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
