Spinach and Fetta Lasagne

Spinach and fetta

Spinach and Fetta Lasagne ~ Fodmap friendly


  • 1 large bunch spinach and silver beet.
  • 1 bunch spring onion tops or chives.
  • 4 whole eggs.
  • 1 cup crumbled fetta cheese.
  • 1 cup grated Mozzarella.
  • 1 packet gluten free lasagna sheets.
  • 1 table spoon good quality garlic infused olive oil.
  • salt and pepper to taste.
  • a pinch of sweet paprika.

Ingredients for white sauce

  • half a cup of corn flour, make sure that it is made from maize and not wheat.
  • 1 litre of lactose free milk.
  • 1 table spoon Nuttelex.
  • 1 table spoon french mustard (un seeded)
  • a pinch of sweet paprika.


Stage one

  • Put the garlic oil in a heavy base sauce pan and place on the hob ready for use.
  • pull the spinach and silver beet leaves from the stems and tear into smaller pieces, wash and set aside.
  • wash the stems and set aside separately.
  • wash the onion tops and chives and chop into 1-2 centimetre lengths.
  • heat the oil in saucepan, add the chives and onion tops and allow them to sweat, stirring occasionally.
  • quickly chop the stems of the spinach and sliver beet and place in the pan with the chives and onion tops, grind a small amount of sea salt and black pepper over the top, turn the heat down, stir and place the lid on the pan, saute for 5 mins.
  • add the torn leaves to the pan and simmer very slowly in it’s own juices.

Stage two

  • turn on the oven and pre-heat to 180 degrees C.
  • while the oven is heating and the spinach is cooking make a white sauce ( see recipe for white sauce).

Stage three

  • once the spinach has cooled, add the crumbled fetta and the eggs and stir well
  • in a lightly oiled large baking dish add a small amount of the milk, (lactose free)  just to cover the bottom.
  • place a layer of the lasagna sheets on top of the milk.
  • spread a thin layer  of cooled mixture on the pasta sheets.
  • continue to build alternate layers of pasta sheets and the spinach mixture until you have three layers of mixture, and four layers of pasta (including the base layer) reserve a small amount of liquid from the mixture to brush over the top layer of pasta sheets
  • pour the white sauce over the top.
  • top with mozzarella.
  • sprinkle with sweet paprika.

Stage four

  • bake in the pre heated oven for 45 mins or until the pasta is soft and the topping is golden brown.
  • allow to cool for 10 mins before serving.

Serves 6

Suggested side dishes

Baked potatoes cooked with a dusting of fresh herbs and freshly ground sea salt with black pepper and a drizzle of good quality olive oil.

Fresh garden salad.

One Comment Add yours

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