A spinach & courgette lasagne in a casserole dish

Spinach & courgette lasagne

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(1 ratings)

Prep: 25 mins Cook: 50 mins

Easy

Serves 6

Enjoy a vegetarian lasagne bursting with spinach and courgette, held together with a creamy mascarpone sauce. It's a filling midweek meal for all the family

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal424
  • fat33g
  • saturates20g
  • carbs16g
  • sugars4g
  • fibre2g
  • protein14g
  • salt0.4g
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Ingredients

  • 400g spinach
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 garlic cloves, crushed
  • 250g mascarpone
  • 1 tsp ground nutmeg
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

  • 100g parmesan (or vegetarian alternative), grated
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 9 lasagne sheets
  • 100ml double cream
  • 3 large courgettes, sliced lengthways
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

Method

  1. Pour boiling water over the spinach in a sieve or colander to wilt it. Leave until cool enough to handle, then squeeze out any excess liquid. Heat the oil in a non-stick frying pan over a medium heat, add the garlic and soften for 1 min. Tip in the nutmeg and cook for 1 min more, then add the mascarpone, spinach, half the cream and half the parmesan. Season generously, stir well and set aside.

  2. Heat oven to 180C/160C fan/gas 4. Spread a third of the filling over the base of a 20 x 30cm baking dish, cover with 3 lasagne sheets, then add a layer of courgettes. Repeat twice more. Pour the remaining cream over the final layer and sprinkle over the remaining parmesan. Bake for 40-45 mins or until the sauce is bubbling and the pasta has no resistance when you push a skewer through. Rest for 5 mins, then serve.

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Comments, questions and tips

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veggieandhealthy
16th Aug, 2017
5.05
I'm always looking for ways to use up courgettes from the garden and make something tasty for my veggie 16 year old. This recipe does both. Tasty and easy. Didn't change anything.
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