Spinach and sweetcorn lasagne recipe

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  • Healthy
serves: 4 - 6
Skill: medium
Cost: cheap
Prep: 20 min
Cooking: 30 min
(may need an extra 5 mins)

Nutrition per portion

Calories 431 kCal 22%
Fat 17g 24%
  -  Saturates 9g 45%
  -  of which Sugars 13g 14%
Salt 1.7g 28%
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  • Here is a really simple recipe for a vegetable lasagne, which is ready in just 55 minutes. The kids will love it too and it feeds a family of four, for just £5.20


    • 1 tbsp olive oil
    • 1 large onion, finely chopped
    • 2 garlic cloves, finely chopped
    • 400g can chopped tomatoes
    • 1tsp dried oregano or basil
    • 400g frozen chopped spinach, thawed
    • 200g light cream cheese
    • 340g can sweetcorn, drained
    • 125g grated mozzarella cheese
    • 125g or 4-5 sheets quick cook lasagne


    • Heat the oven to 190C/375F/gas 5.

    • Heat the oil in a medium pan, add the onion and cook gently for 4-5 mins until golden. Add the garlic and cook 1 min. Spoon half of the onion into a bowl, then add the canned tomatoes and dried herbs to the pan and simmer for 5 mins.

    • Put the spinach into a large sieve and press with a wooden spoon to squeeze out as much water as possible then put into the bowl with the onion, soft cheese and drained sweetcorn, mix well and season.

    • Spoon a third of this mixture into a shallow ovenproof dish approx 20cm square. Add a layer of pasta followed by another layer of spinach, a third of the tomato sauce, pasta, spinach, tomato, pasta and finally tomato sauce.

    • Scatter over the mozzarella cheese and bake in the oven for 30-35 minutes until browned on top.

    Top tip for making Spinach and sweetcorn lasagne

    You can use cream cheese with garlic and herbs if you like

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