Spinach Lasagna with Lime

A lime-infused, flavour-bomb twist on regular lasagna. A veggie option which everyone around the table will definitely adore!

10 servings
1 hr 15 mins
488 kcal
NF VE

This recipe was cooked for us by some dear friends from Rhodes, when they visited us right before COVID kicked off and changed our lives! As a chef and his partner, they fed us a selection of tasty treats during their stay - but this was our ultimate favourite, and one I just had to ask them for the recipe for. They are very generous, and shared the recipe with us in a heartbeat. My thanks to them, always!

Lasagna (or Lasagne is correct, I think, in the UK and Europe) is heart-warming comfort food at the best of times. But this veggie-based spinach lasagna recipe, using the iron-packed and healthy spinach in place of mince, and the addition of that mouth-watering lime, makes this dish a whole different ball game! You still have that ultimate comfort dish - but with a twist. You know you’ve knocked it out of the park when the whole table goes quiet after that first mouthful, silently savouring the wonderful flavour explosion happening in their mouths! A healthy spinach lasagna is great to have in your repertoire as a veggie - but this lime-infused one is all the more special. We didn’t even have the fooodlove site back when they made this recipe for us - but it’s the best spinach lasagne recipe I’ve ever tried, and one I simply HAD to share with you guys onsite! I hope you adore it as much as we do.

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Tips

If you have leftover juices from the spinach filling after creating the two layers of lasagna, pour them in the baking tray to help soften the lasagna while baking.

Directions

You will need about 1 hour 15 minutes to make 10 servings of this recipe, which has approximately 488 calories each. Make sure you have all the ingredients and follow these 14 simple steps. If you have any questions, send me an email and I’d be more than happy to help!

Chop the leeks, onion and garlic, add them to a large nonstick pan add sauté them for about 6 minutes.

Continue by adding the spinach to the pan and sauté for 3-4 more minutes until the spinach is limp.

Finally, add the salt and pepper, mix well and set aside.

Brush a large deep baking tray with olive oil.

Arrange one layer of lasagna (edges may overlap depending on the size of your baking tray).

Add half of the spinach mixture over the lasagna and spread it so it covers them all.

Slice the tomatoes vertically and create another layer over the spinach mixture.

Finely chop the dill and spread half of it over the tomatoes.

Sprinkle thyme and Italian seasoning all over.

Grate one and a half lime and sprinkle its zest all over.

Finally, sprinkle a handful of crumbled feta.

Repeat steps 5 through 11 to create one more layer of lasagne, spinach and the rest of the ingredients.

For the final layer, sprinkle enough grated cheddar cheese to cover everything.

Cover the tray with aluminium foil and bake in a preheated oven at 180ºC (356ºF) for 45 minutes and then remove the aluminium foil and bake it for another 15 minutes.

Watch it step-by-step!