Spinach And Corn Lasagna

Spinach And Corn Lasagna Recipe

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About Spinach And Corn Lasagna Recipe:

Lasagna layered with creamy tomato basil sauce and cheesy spinach and corn is a perfect dish for the weekend brunch, evening snack or even to include in yoir next party menu. Loaded fith some freshly grated cheese and seasoned with some flavourful spices, this dish can be prepared easily in no time and hence is a must try.

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  • 17 Ingredients
Adjust Servings :

Ingredients for Spinach And Corn Lasagna Recipe

  • As required Ingredients for filling
  • 1 teaspoon olive oil
  • 500 gram spinach chopped
  • 1 cup sweet corn
  • 3 tablespoon Britannia Classic cheese spread
  • As required Ingredients for sauce
  • 1 tablespoon Olive Oil
  • 6 Garlic finely chopped clove
  • 200 gram Britannia Cheese grated
  • 2 cup tomato puree
  • 1 teaspoon cumin powder
  • 1 teaspoon red chilli powder
  • 2 teaspoon Sugar
  • 1 teaspoon mixed herbs
  • 1/2 cup fresh cream
  • 2 sprig basil leavess torn
  • As required salt
  • 63g Fat(24.03%)
  • 68g Protein(25.88%)
  • 102g Carbs(38.98%)
  • 25g Fiber(9.65%)
  • Other(1.45%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Carbs
  • Protein
  • Fiber
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment


How to Make Spinach And Corn Lasagna Recipe


In a hot pan and 1 tsp olive oil and 500 gms chopped spinach. Saute the spinach till it wilts and softens do not over cook. Add 1 cup sweet corn and 3 tbsp britannia classic cheese spread and mix well to combine all the ingredients. Turn off the heat and keep aside.


To make the creamy tomato basil sauce, add 1 tbsp olive oil in a hot pan with 1 chopped onion and 6 cloves chopped garlic. Saute for 3 to 4 minutes till the onions have become tender and golden brown.


Next add 2 cups tomato puree, 1 tsp cumin powder, 1 tsp red chilli powder and salt to taste, 2 tsp sugar to balance the sourness of the tomatoes, 1 tsp mixed herbs and ½ cup fresh cream and 2 sprigs of torn basil leaves. Mix well and simmer for 3 to 4 minutes. Turn off the heat and keep aside.


To assemble the lasagna, spoon some tomato basil sauce on the bottom of a baking dish to cover the base. Then place a sheet of lasagna on it. Use pieces of broken sheet to cover the open spaces along the sides of the dish. Next, spoon another layer of sauce followed by the spinach corn mixture and thena sheet of lasagna. Repeat the process of layering the lasagna, sauce and spinach corn mixture till the baking dish is full. Top it with sauce, covering the surface completely.


Lastly sprinkle the grated britannia cheese to cover the dish. Cover the dish with aluminium foil and bake it for 40 to 45 minutes in a preheated oven at 180 degrees celsius.


After taking the dish out of the oven, allow it to rest for about 5 minutes before cutting it into portions as it will be extremely hot.