Ingredients 20 items

  • For Tomato Sauce:
  • 1 tablespoon Olive oil
  • 1 medium Onion
  • 5 cloves Garlic
  • 2 tablespoons Tomato paste
  • 1 cup Water
  • 2 cubes MAGGI Chicken Stock
  • 1 can Tomatoes, canned with juice
  • 1 teaspoon dried oregano
  • 2 tablespoons fresh basil leaves
  • For Spinach Filling:
  • 1 cup frozen spinach
  • 2 cups Rocket leaves
  • 1 cup Ricotta cheese
  • 1 cup Cream cheese
  • 1 medium Egg
  • 1 cup Mozzarella cheese
  • 1 cup Emmental cheese
  • 1 cup grated parmesan cheese
  • 1 packet spinach lasagna sheets

How to prepare

  1. To prepare Tomato Sauce: in a large frying pan, heat Olive Oil and Sauté Onions and cook until soft. Add Garlic, and Tomato Paste and sauté for an additional 1 minute.
  2. Add Hot Water, MAGGI Chicken Stock, Tomatoes, Oregano and fresh Basil and allow to simmer for 30 minutes. Turn heat down to low and keep warm.
  3. To prepare Spinach Filling: Combine Spinach, Rocket Leaves, Ricotta Cheese, Cream Cheese and Egg and mix until well combined.
  4. In a separate mixing bowl combine Mozzarella and Emmental Cheese together.
  5. Spoon over 3-4 tablespoons of the Tomato Sauce on the bottom of a baking dish. Add a layer of Lasagna Sheets, sprinkle 1/3 of the Spinach Filling, 6-7 spoons of Tomato Sauce and 1/3 of the Cheese mixture, layer another row of Lasagna sheets and repeat for the remaining ingredients.
  6. Sprinkle the top with grated Parmesan Cheese and bake in the oven for 30-40 minutes until fully cooked and Cheese is slightly golden on top.

Nutritional informations

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