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Jamie Oliver Spinach Lasagne

Jamie Oliver Spinach Lasagne
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The Jamie Oliver Spinach Lasagne is a layered baked pasta dish made with wilted spinach, creamy béchamel sauce, cheese, and lasagne sheets baked until golden.

It follows classic Italian-style layering techniques while focusing on fresh greens rather than meat.

Ingredients

Scale

    • 9–12 lasagne sheets

    • 400 g fresh spinach (or frozen, well drained)

    • 1 small onion (finely chopped)

    • 2 cloves garlic (minced)

    • 2 tbsp olive oil

    • 40 g butter

    • 40 g plain flour

    • 600 ml milk

    • 100 g ricotta (optional)

    • 150 g mozzarella (grated)

    • 50 g parmesan (grated)

    • Salt and black pepper

    • Pinch nutmeg

Optional:

    • Fresh basil

    • 1 tbsp cream for richer sauce

Instructions

Step 1: Cook the Spinach Properly

Heat olive oil in a large pan and sauté onion until soft.

Add garlic and cook briefly until fragrant.

Add spinach in batches and cook until wilted. If using frozen spinach, squeeze out excess moisture thoroughly before adding.

Remove from heat and allow mixture to cool slightly. Excess water must be removed to prevent watery lasagne.

Step 2: Prepare the Béchamel Sauce

Melt butter in a saucepan over medium heat.

Stir in flour and cook for 1 minute to remove raw taste.

Gradually whisk in warm milk, stirring continuously until smooth and thickened.

Add a pinch of nutmeg, salt, and pepper. The sauce should coat the back of a spoon — not too thin or overly thick.

Step 3: Combine Spinach and Cheese

Mix cooked spinach with ricotta (if using) and a handful of parmesan.

Taste and adjust seasoning carefully.

This creates a creamy vegetable filling that spreads evenly between layers.

Step 4: Layer the Lasagne

Preheat oven to 180°C.

Spread a thin layer of béchamel at the base of the baking dish.

Add pasta sheets, spinach mixture, béchamel, and a sprinkle of mozzarella.

Repeat layers, finishing with béchamel and remaining mozzarella and parmesan on top.

Ensure pasta sheets are fully covered to avoid dry edges.

Step 5: Bake Until Golden

Bake for 35–40 minutes until the top is golden and bubbling gently at the edges.

If browning too quickly, cover loosely with foil.

Step 6: Rest Before Serving

Let the lasagne rest for 10–15 minutes before slicing.

Resting allows layers to settle and makes cutting cleaner.

Find it online: https://jamieolivereats.uk/spinach-lasagne/