For the weekend… how to make a healthy lasagna

Spinach & mushroom lasagne


  • 4 tsp olive oil

  • 2 cloves garlic, peeled and crushed

  • 200g fresh spinach

  • 2 tsp fresh thyme leaves, chopped

  • 250g chestnut mushrooms, thickly sliced

  • 400g tin of chopped tomatoes

  • 300g light soft cheese

  • 30g fresh Parmesan, grated

  • 6-9 fresh lasagne sheets

  • Salt and pepper


How to make it:

  1. Preheat oven to 200°C/400°F/gas mark 6. Heat one tsp olive oil with half the crushed garlic for a minute. Tip in the spinach and stir quickly, then drain, chop and return to the sieve to cool.

  2. Return the pan to the hob and pour in the remaining olive oil, garlic and chopped thyme. Add in the mushrooms and a pinch of salt. Cook over a high heat, stirring until the mushrooms are golden on both sides. Pour in the chopped tomatoes, bring to the boil, then turn down and simmer for five minutes. Take off the heat and season.

  3. Mix the spinach with the cheese, one tbsp of grated Parmesan and season to taste. Spoon in half of the mushroom and tomato sauce into a deep dish, then place a layer of lasagne sheets on top. Smooth over a third of the spinach and cheese mixture, then repeat the process.

  4. Finish with a final layer of pasta, and the rest of the spinach and cheese on top. Sprinkle grated Parmesan evenly over the top of the dish, and bake for 35 minutes. Serve with peas or a crisp, green salad.

    Credit: Liz Earle Wellbeing Yearbook Volume 2

In season (as always!)… Perpetual spinach 

Despite its name, perpetual spinach is actually a chard, which is a member of the beet family. Though much more prolific and easier to grow than true spinach, it is very similar in flavour and texture so will make an ideal substitute in many different dishes. The nutrition benefits are also comparable; perpetual spinach contains almost as much vitamin K as superfood, collard greens, and it’s also packed with carotenoids, which are good for eye health. This hardy green makes an ideal crop to grow over winter, and when harvested regularly, it even grow into the summer months. Just make sure you remove the flowers to prevent the plant from going to seed.

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