• 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • ½ x 350 g bag Wattie's frozen Free Flow Spinach, defrosted
  • 400 g 100% New Zealand Pork Mince
  • ¼ cup chopped fresh parsley
  • 1 Tbsp tomato paste
  • 2-4 fresh lasagne pasta sheets
  • 400 g can Wattie’s Pesto Style Tomatoes
  • ½ cup grated cheese
  1. Preheat oven to 190°C. Cook onion and garlic in a dash of oil in a saucepan until onion has softened. Remove from heat and set aside to cool.
  2. Drain the excess water from the defrosted Wattie’s Free Flow Spinach using a sieve. Put spinach into a mixing bowl with onion and garlic, 100% New Zealand Pork Mince, parsley and tomato paste. Season well with salt and ground black pepper. Mix to combine.
  3. Pour a third of the Wattie’s Pesto Style Tomatoes into a lasagne style dish (2-litre capacity).
  4. Cut lasagne sheets into approximately 12x18cm pieces. Put an eighth of the meat filling along one end of the pasta sheet and roll up. Place into dish seam-side down. Continue assembling and place in a single layer in the dish. Add remaining Pesto Style Tomatoes. Sprinkle over grated cheese. Cover dish with foil.
  5. Bake for 30 minutes. Remove foil and continue cooking for a further 10-15 minutes until meat and pasta are cooked and top is golden. Serve with a crisp salad on the side.

Top Tips

Replace pork mince with chicken if preferred.

Made With

Free-flow Spinach

Premium quality spinach leaves, cut, then free-flow frozen so they're easy to use in many meals.

Pesto Style Tomatoes

Ripened on the vine under the Hawke's Bay sun, Wattie’s Pesto Tomatoes are blended with onions and basil, garlic, Parmesan, olive oil, and pinenuts.

Rate and Review

12 Ratings

Reviews (12)

Wendy Aitchison's Rating
Aaron Mane's Rating
Aaron Mane's Review | Rating


Nikita White's Review | Rating

recipe was average.. pork not very tasteful would suggest with beef mince. and maybe cook before baking because they were swimming in jucies at bottem of the dish.. and put the cheese on after taking tin foil off then return to oven, we found cheese dried out a bit. was ok.

Michelle Crane's Review | Rating

Really yummy and so easy to make. My son loved it! Thanks.

Steph Cardno's Review | Rating

This is so easy to prepare and then very, very yummy to eat. I add the cheese when I take off the tin foil so it's all soft when we eat it.

Linda Hogan's Review | Rating

i think this is a great recipe thank you.I also prepared on with finely diced chicken for someone who could not eat pork and it was equally scrumtious.Linda Hogan

Danuta Anderson's Review | Rating

Recipe very easy to prepare, tastes great, doubled the recipe last time I made it, then froze second portion after cooking it. Have since used it. Has reheated well and tasted super..

Trudy's Review | Rating

I have made this few times, I used fresh spinach rather than the frozen , also added ricotta one time and another time I added feta to the mix as well.

ROSS's Rating
Vicki's Review | Rating

My husband loved this! My only tip would be to get the spinach out the day before, it took ages to defrost. The rest was simple.

Tania Gollop's Review | Rating

I used beef instead and swapped tinned tomatoes for a spicy pasta sauce it was very delicious