Jamie Oliver’s Spinach Lasagne is a twist on the classic Italian comfort food, where rich layers of pasta are paired with a creamy, flavorful spinach filling instead of the usual meat-based ragù. It’s a lighter but still satisfying dish, perfect for vegetarians and anyone who loves a veggie-packed meal. Oliver’s version brings a bit of freshness and healthiness into the traditionally hearty lasagne. The combination of spinach, ricotta, béchamel sauce and mozzarella gives it a creamy, cheesy texture with a nice balance of flavors. The spinach adds a green punch of vitamins and minerals, making this lasagne feel a little less indulgent but just as delicious.
Jamie Oliver Spinach Lasagne Recipe
Ingredients Needed
To make Jamie’s Spinach Lasagne, you’ll need the following ingredients:
- Fresh spinach – You can use frozen but fresh spinach offers a better texture and flavor. You’ll need a fair bit since spinach shrinks down a lot when cooked.
- Ricotta cheese – This gives the lasagne a soft, creamy texture. It’s lighter than other cheeses which works well in this veggie version.
- Mozzarella cheese – Adds that melty, gooey finish that’s a must for any lasagne.
- Parmesan cheese – For a sharp, nutty flavor that contrasts with the richness of the ricotta and mozzarella.
- Lasagne sheets – These can be fresh or dried. Fresh ones will give you a softer texture but dried ones work just as well if you cook them first.
- Butter and flour – These are used to make the béchamel sauce which is that smooth, creamy layer that binds everything together.
- Milk – You’ll use this for the béchamel sauce as well.
- Garlic – A little bit of garlic enhances the spinach and gives the whole dish a bit of depth.
- Nutmeg – A pinch of this spice gives the béchamel sauce a lovely warmth and ties everything together.
- Salt and pepper – To season everything to taste.
- Olive oil – To sauté the spinach and add a bit of richness to the whole dish.
Equipment Needed
You don’t need anything too fancy to make Jamie Oliver’s Spinach Lasagne but there are a few pieces of equipment that will make the process easier:
- Large pot – To cook the spinach and pasta sheets.
- Frying pan or skillet. For sautéing garlic and cooking the spinach.
- Whisk – Essential for making the smooth béchamel sauce.
- Large baking dish – This is where you’ll layer all your ingredients and bake the lasagne.
- Saucepan – For making the béchamel sauce.
- Colander – To drain any excess water from the cooked spinach.
- Knife and chopping board. For any prep work, like chopping garlic or herbs.
- Grater – To grate the Parmesan and mozzarella (if you’re using blocks of cheese).
How To Make Jamie Oliver’s Spinach Lasagne
- Prepare the Spinach: Start by cooking the spinach. Heat a bit of olive oil in a pan, add the garlic and cook it until fragrant. Then toss in the spinach and cook it down until it’s fully wilted. Once done, drain the spinach to remove any excess moisture. You want it as dry as possible before adding it to the lasagne layers.
- Make the Béchamel Sauce: In a saucepan, melt the butter over medium heat and then stir in the flour to make a roux. Cook it for a minute to get rid of the raw flour taste. Slowly whisk in the milk, ensuring there are no lumps. Add a pinch of nutmeg and season with salt and pepper. Stir it until it thickens up into a smooth sauce.
- Prepare the Cheese Filling: In a separate bowl, mix the ricotta cheese with the wilted spinach, some grated Parmesan and salt and pepper. This will be one of your key layers.
- Assemble the Lasagne: Start with a layer of béchamel sauce on the bottom of your baking dish. Place a layer of lasagne sheets on top. Then spread a layer of the spinach-ricotta mixture over the pasta sheets. Add some mozzarella on top. Repeat the layers until you run out of ingredients, making sure the final layer is a generous spread of béchamel sauce topped with mozzarella and Parmesan.
- Bake: Preheat the oven to 180°C (350°F). Cover the lasagne with foil and bake it for about 25 minutes. After that, remove the foil and bake for an additional 15 minutes or until the top is golden and bubbling.
- Rest and Serve: Let the lasagne rest for about 10 minutes after it comes out of the oven. This makes it easier to slice and serve. Top with a little more grated Parmesan and fresh basil if you like.
What I Learnt
Making Jamie Oliver’s Spinach Lasagne taught me a few valuable kitchen lessons. First, the importance of draining the spinach properly. too much moisture can make your lasagne soggy. Second, that béchamel sauce is key to a creamy texture; without it, the layers feel dry and disconnected. Third, the fresh ingredients really shine in this dish. The mozzarella and ricotta create a beautiful texture contrast with the tender pasta sheets while the spinach adds that earthy flavor.
What I also learned was how simple substitutions (like using dried lasagne sheets instead of fresh) don’t necessarily ruin the dish but fresh is always best if you want that melt-in-your-mouth experience.
Recipe Tweaks For Jamie Oliver’s Spinach Lasagne
Jamie Oliver’s spinach lasagne is already pretty stellar but it’s always fun to tweak things here and there, depending on what you’ve got in the fridge or your personal taste. One of the easiest changes you can make is in the sauce. If you want something a bit richer, swap out regular ricotta for mascarpone. It’s creamier and gives the dish an extra layer of smoothness. For an added depth of flavor, try using smoked mozzarella instead of the regular kind. It’ll bring a lovely smokiness that cuts through the richness.
Another fun change is with the spinach. If you’re not a fan of it being so prominent, blend the spinach into a puree. You’ll still get the nutrients and flavor but it’ll be way smoother. Some people even add a touch of nutmeg to the spinach mixture for warmth. If you’re a fan of a little heat, throw in a pinch of chili flakes to the sauce for an unexpected kick.
For those who prefer a more traditional feel, you can always stick with the classic version. But if you’re feeling adventurous, try adding a layer of roasted butternut squash in place of one layer of pasta sheets. It’s an unexpected but sweet contrast to the savory spinach and cheese.
Storage Tips For Leftovers
Lasagne is one of those dishes that gets better the next day, so saving leftovers is always a win! If you plan on storing it, make sure to let it cool to room temperature first. Wrap the lasagne tightly in foil or place it in an airtight container. You can keep it in the fridge for up to 3 days.
To reheat, you can either use the oven or microwave. If you’re going the oven route, preheat it to around 350°F (175°C) and bake the lasagne for about 20-25 minutes. If you’re in a rush, the microwave works too but I’d recommend covering it with a damp paper towel to keep it from drying out. For an even more delicious leftover, pop it under the broiler for a minute or two to get the cheese bubbling and golden again.
Freezing is another option if you’ve made a large batch and won’t get through it in a few days. To freeze, portion it out in individual servings, then wrap each one tightly with plastic wrap and foil. This way, you can grab a single serving whenever you’re craving it. It’ll keep in the freezer for up to 2 months, though it’s best to eat it within the first month for the freshest taste.
What To Eat With Jamie Oliver’s Spinach Lasagne?
Spinach lasagne is already quite filling on its own but if you want to round out the meal, pairing it with something light and refreshing works wonders. A simple mixed green salad with a tangy lemon vinaigrette is a classic choice. The acidity in the dressing helps cut through the richness of the lasagne and balances things out.
If you’re in the mood for a more Mediterranean twist, try serving it with a side of roasted vegetables like zucchini, eggplant and bell peppers. A drizzle of olive oil and some fresh herbs like thyme or oregano will bring out their natural sweetness and make a delicious contrast to the creamy lasagne.
For something a bit heartier, garlic bread or a crusty baguette can also be the perfect accompaniment. You can dip it into any leftover sauce or just enjoy it alongside the meal. If you’re in the mood for a drink, a glass of light red wine, like a Pinot Noir or a Chianti, works great here. nothing too heavy to overshadow the flavors of the lasagne but enough to complement it.
FAQs
Can I Use Frozen Spinach For Jamie Oliver’s Spinach Lasagne?
Yes! Just make sure to thaw and drain the spinach properly before using it in the recipe.
What Type Of Cheese Should I Use For This Lasagne?
Jamie recommends using a mix of ricotta, mozzarella, and Parmesan for the best creamy texture and flavor.
Can I Make Jamie Oliver’s Spinach Lasagne Ahead Of Time?
Definitely! You can prepare it a day before and store it in the fridge. Just bake it when you’re ready to serve.
