Open lasagne with spinach and poached egg

A great vegetarian option that tastes as good as it looks

Preparation time: 10 minutes

Cooking time: 2 minutes

Serves: 2




6 sheets fresh lasagne

260g bag spinach

350g jar tomato and basil pasta sauce

25g Parmesan, grated

2 medium eggs


1. Cook the lasagne sheets in boiling water for 5 minutes until tender. Drain and set aside.

2. Meanwhile, place the spinach in a large bowl and cover with cling film. Microwave for 2 minutes until just wilted then gently squeeze out the excess water. Heat the pasta sauce in a saucepan.

3. To assemble, place a lasagne sheet on to two plates. Spoon over a third of  the sauce and top with half the spinach. Sprinkle with some cheese then repeat the layers, finishing with sauce and cheese.

4. Poach the eggs to your liking and place on top of the lasagne. Serve with a fresh green salad.


Try using a spicy tomato sauce for an extra kick. Cut the lasagne sheets in half to make four starters.

Recipe and image courtesy of

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