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Spinach mascarpone lasagne

Spinach mascarpone lasagne


For the dough:

  • 1 package of deep-frozen spinach (450 g)
  • 110 g of Bake-Free Noodle flour mixture + 20 g for making the base
  • Himalayan salt, 
  • garlic granules

For the filling:

  • 150 g of Mill & Folks pea protein granules
  • 450 g hot water
  • 2 tablespoons of salt-free seasoning (8 g)
  • 1 head of red onion (cleaned 106 g)
  • 3 cloves of garlic (cleaned 10.4 g)
  • 4 spring onions, and leeks (cleaned 173 g)
  • 80 g black olives
  • 1 box of mascarpone-type cream (250 g)
  • Himalayan salt, 
  • The provencal spice mixture, 
  • coloured pepper ground 
  • 190 g sugar-free almond milk
  • 2 tablespoons of coconut oil (16 g)

On the top:

  • 1 bottle of tomato sauce with  olives (350 g)
  • 50 g of sugar-free coconut yoghurt
  • a few pieces of cherry tomatoes (220 g)
  • fresh herbs


For the filling, mix the granules with hot water, salt-free seasoning and some salt. Leave covered for 10 minutes. Fry the red and spring onions in oil, then the pressed garlic. Stir in the spices and mascarpone, boil it, then add in the granules and olives. Stir it gently until it starts boiling, then you can take it off of the stove.

For the pasta, let the frozen spinach melt completely (no need to drain it), then mix it with the flour, salt and garlic granules. Divide exactly into 4 equal parts and roll them out on a lightly floured surface to the size of our baking dish (for me, 27x19 cm ceramic). Lightly oil the mould and layer the rolled-out pasta with the filling. Meanwhile, prick each layer of dough thoroughly with a fork. When it is ready, carefully pour almond milk on the edges (the dough needs plenty of moisture). Spoon the tomato sauce on top, and arrange the tomatoes in a row. Cover and bake in a preheated oven at 180°C for 40 minutes, then roast at 200°C with air stirring for 10 minutes. When taken out, decorate with fresh herbs and sugar-free coconut yoghurt.

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