Spinach Lasagne Fingers

  • Servings : 12
  • Prep Time : 20m
  • Cook Time : 40m
  • Ready In : 60m

We are back in Sydney, hooray! The only problem is I have an empty freezer and a very hungry baby. Harry is now walking, so he consumes even more than I thought possible. What happens when he is 18? Seriously? How do you feed them? This is a very simple spinach lasagne recipe I made up. I chose to do only a few layers so I could slice it into thin fingers, perfect for little hands.

Tip: Layer the lasagna however you like, just make sure the pasta layers are completely covered in sauce both sides so they don’t dry out.

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  • 1 pkt fresh or frozen lasagne sheets (I used the crinkly ones)
  • ½ cup grated cheese, to sprinkle on top
  • (Tomato Sauce)
  • 1 tbs olive oil
  • 1 medium brown onion
  • 1 red capsicum
  • 1 clove garlic
  • 410g can tomatoes (no added salt)
  • 1 cup chicken stock (no added salt)
  • 1 tbs tomato paste (no added salt)
  • Salt and pepper to season (optional)
  • (Green Sauce)
  • 2 tablespoons butter
  • 3 tablespoons plain flour
  • 1 cup milk
  • 1/4 cup grated cheese + extra to sprinkle on top
  • 1 cup fresh ricotta
  • 1pkt frozen spinach, thawed and drained


Step 1

(Tomato sauce) Heat oil in a frypan over medium. Add the onion and simmer until fragrant. Add all other ingredients, and simmer gently for about 30 minutes or until sauce has reduced. -

Step 2

(Green sauce) Melt butter in a large saucepan. Then stir in the flour to make a paste, and add the milk. Whisk until this mixture begins to thicken. Add the cheese and ricotta. Stir through the spinach. Remove from heat, and set aside. -

Step 3

(Stacking) Preheat the oven to 180. Spread a little tomato sauce on the bottom of a baking dish, and then cover with a sheet of pasta. Spread the tomato mixture generously on top, then a layer of green sauce. Continue to layer in this way until you have reached your desired lasagne height. Finally, spread a tomato sauce layer, then sprinkle with extra grated cheese.  -

Step 4

Cook in the oven for around 45 minutes or until pasta is soft. -

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Recipe Comments

  1. posted by Wendy Stubbs on October 14, 2012

    So easy to put together, and a huge hit in our house! A huge thank you !

    • posted by Allie on October 14, 2012

      Thanks for the comment Wendy, so happy to hear you liked them x

  2. posted by Sarah on February 12, 2014

    I’d love to make these for my 1yr old but he is allergic to tomatoes. What other veggies could I use to make the ‘red’ sauce layers that would work with spinach?

    • posted by Allie on February 13, 2014

      Hi Sarah. You could use salt reduced stock or water to replace the tomato and bulk it up with other veggies such as sweet potato, corn, zucchini and beans or lentils. So, heat the stock on the stove, add the chopped veggies and lentils and simmer until cooked. Once cooked, blend the mixture into a puree/sauce. You might just have to play around with the consistency a bit to make it work. Something similar to this but omit the tomatoes: https://ohcooks.wpengine.com/recipe/1496/ <--- I hope that helps? Let me know how you go, Ax

  3. posted by Keryn on June 28, 2016

    hi, approx how much spinach in grams or cups? I use the spinach portions so not sure how many to use.


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