Open Lasagne with Spinach & Poached Egg

PREP: 10 Minutes
COOK: 5 Minutes
Skill Level: Easy
Picture of an Open Lasagne with Spinach & Poached Egg

Nutrition Info (Per Serving)

497 kcal Energy
54g Carbohydrate
27g Protein
11g (of which Sugar)
18g Fat
5g Fibre
5g (of which Saturated Fat)
1.3g Salt


  • 6 sheets fresh lasagne
  • 260g bag spinach
  • 350g tub tomato & basil pasta sauce
  • 25g Parmesan, grated
  • 2 medium eggs


  1. Cook the lasagne sheets in boiling water for 5 minutes until tender, drain.
  2. Meanwhile, place the spinach in a large bowl and cover with clingfilm, microwave for 2 minutes until just wilted, gently squeeze out some of the excess water. Heat the tomato sauce in a saucepan.
  3. To assemble, place 1 lasagne sheet on 2 plates, spoon over a third of sauce, then half the spinach, sprinkle with some cheese, 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 green salad.

Cooking Tips

Try using a spicy tomato sauce for an extra kick. Cut the lasagne sheets in half to make 4 starters.

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