Serves:  6

1 bunch spinach, washed and stalks removed

200g packet lasagne sheets

20g grated Parmesan cheese

Vegetable sauce

2 tsp olive oil

240g onions, chopped

2 cloves garlic, crushed 

250g mushrooms, sliced

1 small green pepper, chopped

140g tomato paste

440g can butter beans, rinsed and drained

440g can chopped tomatoes

1 tsp mixed herbs

Cheese sauce

20g butter

1 tbsp plain flour

375ml low-fat milk

70g grated low-fat cheese

A pinch of ground nutmeg and freshly ground black pepper


Blanch the spinach until just wilted; drain well.

For the vegetable sauce, heat the oil in a non-stick frying pan.

Add the onions and garlic and cook for about 5 minutes or until soft.

Add the mushrooms and peppers. Cook a further 3 minutes, stirring occasionally.

Add the tomato paste, beans, tomatoes and herbs. Bring to a boil and simmer, partly covered, for 15 to 20 minutes.

Meanwhile, for the cheese sauce, melt the butter in a saucepan.

Stir in the flour and cook 1 minute, stirring. Remove from the heat.


Gradually add the milk, stirring until smooth. Stir over medium heat until the sauce thickens, stirring occasionally.

Remove from the heat, stir in the cheese, nutmeg and pepper.

To assemble, pour half the vegetable sauce over the base of a lasagne dish, rectangular ovenproof dish (about 16cm x 28cm). Cover with a layer of lasagne sheets, then half the spinach. Spread a thin layer of cheese sauce over the spinach. Top with the remaining vegetable sauce and remaining spinach. Place over a layer of lasagne sheets and finish with the remaining cheese sauce. Sprinkle with Parmesan or cheddar cheese.

Bake in a moderate oven (180C) for 40 minutes.




Fine foodCatherine FilvioGood living


Ballyknocken House & Cookery School
Glenealy, Ashford,
Co Wicklow, A67 X720
Ireland. Tel: +353 (0)404 44627
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