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A spinach & courgette lasagne in a casserole dish

Spinach & courgette lasagne

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal424
fat33g
saturates20g
carbs16g
sugars4g
fibre2g
protein14g
salt0.4g
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Ingredients

  • 400g spinach
  • 1 tbsp olive oil
  • 2 garlic cloves, crushed
  • 250g mascarpone
  • 1 tsp ground nutmeg
  • 100g parmesan (or vegetarian alternative), grated
  • 9 lasagne sheets
  • 100ml double cream
  • 3 large courgettes, sliced lengthways

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, July 2017

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A star rating of 4.3 out of 5.82 ratings
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