I remember the first time I made Jamie Oliver’s Spinach Lasagne. I had just started experimenting with vegetarian dishes, and lasagne seemed like the perfect comfort food to try. I was a little intimidated, thinking it would be complicated, but Jamie’s approach made it feel so approachable. The layers of rich, creamy cheese, hearty spinach, and that classic lasagne texture? It was a game changer.
This dish has since become a staple in my kitchen, one of those recipes that’s as satisfying to make as it is to eat. It’s a beautiful mix of flavors, textures, and a great way to sneak in some extra greens without anyone noticing. If you’ve never tried it, this is your chance to dive into one of Jamie’s most celebrated vegetarian dishes.
Jamie Oliver’s Spinach Lasagne Recipe
Jamie Oliver’s Spinach Lasagne is a true representation of his cooking style: simple, fresh, and full of flavor. It’s a great way to make a lasagne without relying on meat, and it manages to feel indulgent without being overly heavy. Plus, the spinach gives it a wonderful green pop, making it feel both healthy and comforting.
The layers in this dish are what make it so special. There’s the creamy white sauce, packed with flavor, and then the rich spinach filling that’s perfectly seasoned. The combination of the two creates a harmony in every bite. If you’ve ever felt lasagne was just too meaty for your taste, this vegetarian spin is a fantastic alternative.
Ingredients Needed
Here’s the list of what you’ll need for Jamie’s Spinach Lasagne:
For The Spinach Filling
- 1 kg fresh spinach (or frozen, but fresh is preferred)
- 2 cloves garlic, minced
- Olive oil (for sautéing)
- A pinch of nutmeg
- Salt and pepper to taste
For The White Sauce (Bechamel)
- 50g butter
- 50g plain flour
- 1 liter milk (whole milk gives it richness)
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
For The Lasagne Assembly
- 12 sheets of lasagne pasta (fresh or dried)
- 100g grated Parmesan
- 100g mozzarella, shredded
Optional Garnish
- Fresh basil or parsley for extra freshness
How To Make Jamie Oliver’s Spinach Lasagne
Making this lasagne is surprisingly easy. I was initially worried it might take hours, but the steps are straightforward, and the result is well worth it.
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Prepare The Spinach
- Wash the spinach thoroughly. If you’re using fresh spinach, you’ll need to sauté it in batches. In a large pan, heat olive oil and add the garlic until fragrant. Then add spinach, allowing it to wilt down.
- Once wilted, squeeze out any excess water and chop the spinach finely. Set it aside.
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Make The Bechamel Sauce
- In a separate pan, melt butter over medium heat. Add flour to make a roux and stir for a minute or two. Gradually whisk in the milk, making sure to remove any lumps. Keep stirring until the sauce thickens.
- Season with nutmeg, salt, and pepper. Set aside.
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Assemble The Lasagne
- Preheat your oven to 180°C (350°F).
- Cook the lasagne sheets (if they are not fresh) in salted water until al dente.
- In a baking dish, start layering. First, a bit of white sauce, then a layer of lasagne sheets, followed by the spinach mixture, and another layer of white sauce. Repeat the layers until you’ve used all the ingredients, finishing with a layer of sauce.
- Sprinkle the mozzarella and Parmesan on top.
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Bake
- Cover the dish with foil and bake for 20-25 minutes. Then remove the foil and bake for another 15-20 minutes until the top is golden and bubbling.
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Serve
- Let the lasagne rest for a few minutes before cutting into it. This allows the layers to set and makes serving much easier.
Ingredient Science Spotlight
There’s a little science behind why this lasagne tastes so amazing. Let’s break down a few key ingredients:
- Spinach: Spinach is packed with iron, fiber, and vitamins. When cooked, the oxalates in spinach bind with the iron, making it less absorbable by your body. However, combining it with a bit of fat (like olive oil) helps your body absorb the vitamins more efficiently.
- Bechamel Sauce: The white sauce is the backbone of the lasagne. The butter and flour create a roux, which thickens the milk. Nutmeg is often added not just for flavor, but it also balances out the richness of the sauce, bringing out the sweetness in the cream.
- Mozzarella and Parmesan: Mozzarella melts beautifully and provides that ooey-gooey texture, while Parmesan adds the salty punch that’s essential for cutting through the richness of the white sauce.
Expert Tips
- Use Fresh Spinach: While frozen spinach is fine in a pinch, fresh spinach has a more vibrant flavor and texture.
- Don’t Overcook the Pasta: If you’re using dried pasta, cook it just until al dente. It will cook further in the oven, and you don’t want it too soft before you assemble the lasagne.
- Rest Before Serving: Allow the lasagne to cool slightly before cutting into it. This helps the layers stay intact and makes for a cleaner slice.
- Make it Ahead: Lasagne actually gets better with time. You can prepare it the day before, store it in the fridge, and then bake it when you’re ready to serve.
Recipe Variations
While Jamie’s version is fantastic on its own, you can switch it up to suit your taste or dietary needs:
- Add Ricotta: For a richer filling, add ricotta cheese to the spinach mixture.
- Vegan Version: Use a dairy-free cheese and swap the butter and milk in the bechamel for plant-based alternatives.
- Add Mushrooms: For some extra earthiness, sauté mushrooms with the spinach.
- Herb Variations: Instead of nutmeg, you could use fresh thyme or rosemary in the white sauce for a different flavor profile.
Final Words
What makes Jamie Oliver’s Spinach Lasagne stand out is how it balances the richness of the sauce with the freshness of the spinach. It’s a comforting dish but not overly indulgent. Each bite feels wholesome and satisfying without feeling too heavy.
Making it at home lets you control the quality of the ingredients, and that makes a big difference. It’s a meal that works for any occasion-whether it’s a casual weeknight dinner or a meal to serve at a gathering.
FAQs
Can I Make Jamie Oliver’s Spinach Lasagne Ahead Of Time?
Yes! You can prepare the lasagne the day before and store it in the fridge. Just bake it when you’re ready to serve.
What Can I Use Instead Of Ricotta Cheese In Jamie Oliver’s Spinach Lasagne?
You can substitute ricotta with cottage cheese or mascarpone for a different texture and flavor.
How Do I Make The Spinach Filling Less Watery?
Make sure to squeeze out any excess moisture from the spinach before mixing it with the other ingredients. This will help keep the filling firm.