Thursday, 7 May 2015

Individual Spinach & Goats' Cheese Lasagne

Individual Spinach & Goats' Cheese Lasagne

Today I am sharing with you another of our 'go-to' savoury vegetarian recipes. It's really easy, filling, nutritious and once it's layered up you can leave it to one side until your ready to cook it.  As the weather can't decide what to do, it is guaranteed to warm you through until those sunny days arrive.

I've been making this recipe for a few years now and always used fresh spinach.  I'd stand at the work bench prepping the bagged spinach leaves, which for me involved pulling the stems off (ask my mum, I'm a fussy eater!) and discarding any leaves I didn't like the look of!  I'd also have to contend with our feline friend who would jump onto the work surface after being attracted by the spinach leaves!  It's actually the only time he ever gets onto the work-top, he's normally a good cat - but there must be something in the spinach which particularly attracts him!  So, all that spinach prep did take its time.

Individual Spinach & Goats' Cheese Lasagne

But, can I now introduce you to canned spinach.  Perhaps you've already met.  We met about 6  months ago, and to be honest it was love at first sight!  It's perfect for this recipe, I've never looked back.  Don't get me wrong, fresh spinach is still great, but for this particular dish I think canned is ideal.  As the spinach is already prepped and chopped not only is the preparation time reduced but also the 'paste' created from the spinach and goats' cheese is better. And don't forget, ladies & gentleman, canned (and frozen) fruit and vegetables are as nutritious as the fresh stuff.  Added to all this, there is also half a can left (if you make the quantity listed below suitable for 2 adults).  It can be decanted into a cup, covered and stored in the fridge for a couple of days ready for another recipe.  At the bottom of this recipe is a 'bonus' recipe purposefully for using up the spinach! I am good to you!

I found this canned spinach in Asda, though I'd imagine most of the other supermarkets would  stock similar products.

Individual Spinach & Goats' Cheese Lasagne

As for the goats' cheese, for this recipe you will need to get the product which is described as soft and rindless / skinless (see image above to give you a good idea as to what it looks like).  As it's nice and crumbly, it mixes far better with the spinach ready for layering between the lasagne sheets.

The lasagne is made to individual portion sizes.  We use Pyrex vessels of 1L volume for an adult serving.  If you don't have anything suitable, you could perhaps purchase foil trays suitable for lasagne, or make a larger one to cut into when served.  We do find the individual size ideal, because there is far less washing up!  Win - win!

Individual Spinach & Goat's Cheese Lasagne     Yum
Serves : 2
Cost: £3.90, that's £1.95 each
Difficulty: Easy
Freezable: Yes
Time: about 1 hour

You will need:
Individual bakeware suitable for a lasagne, ours are about 1L in volume.
splash of sunflower oil
1 onion, chopped
about 5 medium sized mushrooms, chopped
3/4 courgette, sliced & quartered
400g tin of tomatoes
squirt of garlic puree
squirt of tomato puree
1 tsp dried basil, or fresh
vegetable oxo cube
splash of water
1/2 400g tin of chopped spinach
Goat's cheese, (rind-less)
1/2 tsp freshly grated of nutmeg
6-8 sheets of wholemeal dried lasagne sheets, or regular egg lasagne if you prefer.
1 or 2 handfuls of grated mozzarella, per portion

How to make it:
1.  Make the tomato sauce.  Add sunflower oil to a small heavy based sauce pan & place over a low heat.  Add the chopped onion & allow it to cook without colouring for 4-5 minutes, stirring periodically.  Add the chopped mushrooms and courgettes.  Stir.  Continue cooking for 3-4 minutes.  Add the tinned tomatoes (cutting up the tomatoes and discarding the 'core' if you buy tinned whole ones), garlic, tomato puree, basil, crumbled oxo cube & splash of water.  Mix & allow to continue cooking for about 10 minutes.
2.  Meanwhile make the lasagne filling.  Place the spinach into a bowl.  Break-up the goat's cheese & add to the spinach.  Season with pepper and nutmeg. Mix until well combined.  It will be a spreadable consistency. 
3.  Check to ensure the lasagne sheets fit neatly into your chosen bake ware.  I need to break ours a little to fit.  Spread the spinach & goats' cheese mixture onto the lasagne sheets & stack-up, 'double-decker sandwich' style.
4.  Place a couple of spoonful of  tomato sauce into the bottom of each baking dish.  Lay the lasagne 'sandwich' on top.  Top with the remaining tomato sauce, encouraging it down the sides of the lasagne.
5.  When ready to cook, pre-heat the oven to 210c / Fan 200c / Gas 6.  Sprinkle with a handful of grated mozzarella, if required.  Cover with tinfoil.  Place on a baking tray and pop into the oven for about 45-50 minutes.


Bonus Recipe!

Spinach and Poached Egg on toast.

This quick and easy recipe is a great way to use -up the remaining tinned spinach from the Spinach & Goats' Cheese Lasagne, above.  And being packed full of iron, it's so nutritious!

1. Whilst poaching an egg to your specifications, heat your spinach in a heavy based pan (or microwave).
2.  Have some toast ready (ideally from a crusty loaf).
3. Season to taste & serve.


Have you ever tried tinned spinach?  What did you think?

Only Crumbs Remain


  1. This looks lovely! I've been making a vegetarian lasagne for a little while now, with fresh spinach and roasted peppers, but I wouldn't have thought to use goats' cheese. Also, I may have to check out using canned spinach; using the fresh stuff is always such a faff!

    Hannah {Tolley Bakes}

    1. Thanks Hannah :) We use goats' cheese quite a bit (eating as vegetarians). The canned spinach is so good for a dish like this, I came across it courtesy of an elderly neighbour who asked me to get him a tin - I never realised it was available like that! I'd still be stood prepping spinach now otherwise!
      Thanks for reading Hannah
      Angela x


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