Recipe: Vegetarian Sweetcorn & Spinach Lasagna

IMG_4366.PNGRead the Original Recipe here and a Video Demonstration here

Eat Good, Feel Good and Enjoy!

Sweet Corn, Spinach and Caramelised Onion Lasagna
(serves about 8)


  • 1 cake pan, about 8×12 or larger
  • 2 yellow onions, sliced
  • 3 tbsp olive oil
  • 1 can sweet corn, drained
  • 1 can creamed corn
  • 1 box no bake lasagna noodles
  • 1 carton part-skin ricotta
  • 1 bag shredded mozzarella cheese
  • 1 cup parmesan cheese
  • 1 box frozen spinach, thawed
  • 5 slices toasted bread
  • 3 eggs
  • 1/2 cup milk
  • Salt, pepper, garlic powder, onion powder


  1. Preheat oven to 375. Begin by heating a large skillet over medium heat with 3 tbsp olive oil and add onions. Allow onions to caramelize over low-medium heat, turning often for about 20-30 minutes.
  2. Next, prepare your lasagna layers. Mix together creamed corn and drained corn in a bowl. In a second bowl, combine ricotta, spinach, 2 eggs and parmesan cheese, mixing well. Add a pinch of salt, pepper, onion and garlic powder to the cheese mixture.
  3. Next, dice up your toasted bread and dredge it into 1 egg and 1/2 cup milk combined much like you would french toast.
  4. To prepare lasagna, arrange a small layer of cheese mixture on the bottom of your pan, then top with lasagna sheets, then a layer of corn, then noodles, then a full layer of shredded mozzarella cheese and your cooked caramelized onions, then noodles, then cheese mixture, then noodles topped with a thin layer of mozzarella cheese and your soaked bread.
  5. Place a layer of tin foil over the top of your pan and cook at 375 for 25 minutes, then remove foil and cook another 30 minutes, or until done.

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