Spinach & Mozzarella Layer Bake

Layered tomato spinach bake with mozzarella — lasagna-style without ricotta. Makes 3 servings.

60 min · Serves 3 · Vegetarian · ≈462 kcal per serving · ≈23 g protein

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Ingredients

• 300g baby spinach
• 180g vegetarian-rennet mozzarella
• 400g tinned chopped tomatoes
• 180g dry egg-free pasta
• 120g onion
• 6g garlic
• 15g olive oil
• 4g salt

Method

1. Cook pasta until just under al dente; drain. Soften onion and garlic in oil, add tomatoes and simmer 10 minutes; season with salt.
2. Wilt spinach in a covered pan for 3 minutes; squeeze dry and chop.
3. Layer sauce, pasta and spinach in a dish, finishing with mozzarella. Bake at 190°C for 25 minutes until cheese bubbles and edges brown.

Contains: dairy, gluten.

This recipe was written with AI assistance and has not yet been kitchen-tested by our team. Nutrition values are estimates. Always check ingredients for allergies.