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  • 2 cloves sliced garlic
  • 2 t olive oil
  • 1 cup cream
  • 150 g baby spinach
  • 1 500 g packet of lasagne sheets, cooked
  • 125 g buffalo mozzarella
  • nutmeg

Preheat the oven to 180°C.

Gently fry cloves sliced garlic in olive oil until golden and fragrant. Add cream and reduce for 5 minutes. Add baby spinach and wilt.

Season to taste, then layer the mixture between sheets of al dente lasagne and top with torn buffalo mozzarella.

Scatter with grated nutmeg and season, then bake for 25 minutes, or until bubbling and golden

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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