Spinach Lasagna


  • 450 g/ 1 lb of spinach
  • 12 sheets of oven-ready lasagne

For the Cheese Sauce

  • 60 g/ 2 oz butter, plus more for greasing
  • 60 g/ 2 oz flour
  • 1.25 litres/ 2 pints milk
  • 115 g/ 4 oz Cheddar cheese (or equal parts Cheddar and Parmesan), grated
  • freshly grated nutmeg
  • salt and pepper


Pick over and destalk the spinach, then blanch in rapidly boiling salted water for 60 seconds. Refresh in cold water, drain and squeeze out all the moisture you can.

Make a béchamel sauce: melt the butter in a heavy pan and stir in the flour. Cook gently, stirring, for about 1 minute, then add the milk and cook, stirring, until thick and smooth. Cook gently for 20 minutes, stirring regularly. Stir the grated cheese into the sauce and cook for a further minute or two. Season with grated nutmeg, salt and pepper and remove from the heat.

Butter a suitably sized ovenproof dish and coat the base with a few spoonfuls of the cheese sauce. Cover this with a single layer of oven-ready lasagne. Cover this with spinach and a few spoonfuls of sauce. Repeat with another layer of lasagne and the rest of the spinach and finally a layer of lasagne topped with the rest of the cheese sauce.

Bake at 180°C/350°F/gas 4 for 30 minutes, or as the pasta packet instructs, when the top should be golden and bubbling hot.