I remember the kitchen in Sanaa where I first made this; couldn’t get lasagne sheets, Ricotta,or Mozzarella in Yemen. And that particular day, after I’d spent hours hand making fresh lasagne … there wasn’t any fresh spinach in the souq around the corner.


  • 1 quantity Tomato Sauce
  • about 1½lbs/700g spinach (fresh or frozen; even tinned will work, if it is all you have)
  • 1 onion
  • olive oil
  • 2-3 cloves garlic
  • Labneh (made with 2 large cartons Greek Yogurt)
    • replaces the 2lb/900g Ricotta and 8oz/220g Mozzarella cheese in the original recipe in Anna Thomas’s “The Vegetarian Epicure” … hmmm, that’s a lot of cheese!
  • 4oz/110g Parmesan
  • 3 eggs
  • salt and pepper
  • good bunch fresh parsley
  • 1lb/450g lasagne
    • Optional – 2oz/50g pine nuts, lightly toasted for a minute in a dry frying pan


  • Prepare the tomato sauce.
  • Pre-heat the oven to 180C/375F/Gas Mark 4.
  • Clean the spinach, and chop coarsely.  Wilt in the microwave, cool, and squeeze the spinach.
  • Chop the onion and garlic, and sauté to soften in a little olive oil.
  • Combine the Labneh, grated Parmesan, fried onions, spinach, and eggs; mix in a bunch of finely chopped parsley, and season with salt and plenty black pepper.
  • Assemble the lasagne – in a buttered oblong oven proof dish, lay a layer of pasta sheets, spoon in a layer of the spinach and labneh, and cover with tomato sauce. Repeat two or three times, until everything is used up – make sure the last layer is of tomato sauce, though.
  • Cover dish tightly with foil, and bake for 40 minutes; remove foil, and bake another 15 minutes.

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