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Ramadan recipes

Spinach and Rocket Leaf Lasagna Recipe

Spinach and Rocket Leaf Lasagna

Main Dish

Total Time :
Serves 8


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.

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.

To prepare Spinach Filling: Combine Spinach, Rocket Leaves, Ricotta Cheese, Cream Cheese and Egg and mix until well combined.

In a separate mixing bowl combine Mozzarella and Emmental Cheese together.

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.

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 Information

Per Portion of 300g

Energy : 389.00 Kcal
Protein : 21.00 g
Carbohydrate : 31.00 g
Fats : 20.00 g

Your Grocery List

  • For tomato sauce:

  • 1 tablespoon olive oil or 15 ml
  • 1 medium onion or 100 g, chopped
  • 5 cloves garlic, finely chopped
  • 2 tablespoons tomato paste
  • 1 cup water or 250 ml, hot
  • 2 cubes MAGGI® Chicken Stock Bouillon Cube or 20 g
  • 1 can tomatoes, canned with juice or 400 g, crushed
  • 1 teaspoon dried oregano
  • 2 tablespoons fresh basil leaves, roughly chopped
  • For spinach filling:

  • 1 cup frozen spinach or 200 g, chopped and thawed
  • 2 cups rocket leaves or 60 g, roughly chopped
  • 1 cup ricotta cheese or 246 g
  • ¼ cup cream cheese or 60 g
  • 1 medium egg, well beaten
  • 1 cup mozzarella cheese or 100 g, shredded
  • 1 cup emmental cheese or 100 g, shredded
  • 1 cup grated parmesan cheese or 90 g
  • ½ packet spinach lasagna sheets or 250 g, oven ready

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