Spinach lasagne
Light and creamy lasagne

Spinach lasagne

  • Cook: 30 min
  • Servings: 4


  • 200 g Apetina® Classic Cubes in Brine 10%
  • 200 g mozzarella
  • 400 g fresh lasagne noodles
  • 2 courgette
  • 600 g spinach
  • 2 shallots
  • 2 cloves garlic
  • 50 ml olive oil
  • 150 ml water
  • salt and pepper
  • 300 g fresh salmon (optional)


The white cheese gives the lasagne body and adds flavour to the vegetables.


Add the salmon to the lasagne to give it some saltiness and take it to another dimension.

Grab a bite of this cheesy vegetable lasagne that's great for a light lunch all year round.

Wash and thinly slice the courgette, peel and chop the shallots and finely grate the garlic. Now wash and drain the spinach. Preheat some olive oil in a pan over medium heat before adding the shallots and garlic and sauté until clear. Add the spinach to the pan and cook until wilted. Remove the pan from the heat and drain the spinach. Brush a lasagne pan with olive oil, layer the lasagne noodles, with some spinach, crumbled white cheese, courgette slices and season with salt and pepper. Depending on the size of the lasagne pan, repeat each layer 2-3 times. Finish with lasagne noodles, spinach, white cheese and sprinkle the shredded mozzarella on top. Pour the water over the lasagne and bake for 20 min. at 170°C. (Optional: Cut the salmon into thin slices and arrange on top of the courgette layer).

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