Recipe of this week—Spinach and Feta Lasagne

BRITTANY WONG   |   August 24, 2021

Absolutely delicious spinach and feta lasagne – or cannelloni – which is quick to make and forgiving on quantities and you can add other vegetables. Meat eaters will enjoy it too!!

Prep: 20 minutes Cook: 30 minutes

Serves: 6


For the filling:

* 250g crumbled feta cheese

* 350g cooked spinach (frozen spinach works fine as well)

* 350g reduced fat cottage cheese

* pinch nutmeg

* pinch salt

* pinch pepper

For the tomato sauce:

* 1 tablespoon olive oil

* 1 onion, finely chopped

* 2 cloves garlic, finely chopped

* 1 tin (400gm) tomato paste

* 30ml water

* pinch oregano

* pinch thyme

* pinch basil

* pinch pepper

* 1 tsp salt

* 1 tsp sugar

* 1 tblsp white wine vinegar

* 1 cup grated cheese, edam or mozzarella

* 1 packet (375g) fresh lasagna sheets

Preparation method:

1) To make the tomato sauce: saute onion, garlic and a small amount of oil over a low heat until the onions and garlic turn clear. Add all other tomato sauce ingredients, using the water to rinse the tomato puree from the can. Simmer over a low heat, stirring occasionally and allow to reduce a little.

2) To make the filling and assemble: preheat oven to 180 degrees C, Grease a medium size baking tray or casserole dish.

3) Combine all filling ingredients together in a bowl and mix well. If making cannelloni, fill the cannelloni tubes and lay in lasagne dish. Otherwise, layer spinach mix with the lasagna sheets twice – starting with the spinach and finishing with a lasagna layer. Pour over the tomato sauce mixture and top with grated cheese-with both the cannelloni or lasagna.

4) Bake in the oven for 30 mins. Leave to stand after cooking as there is no egg to hold this together. The lasagne will stay warm for an hour or so at room temperature.

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