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Spinach & courgette lasagne

A spinach & courgette lasagne in a casserole dish

Spinach & courgette lasagne

Name: Spinach & courgette lasagne
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 6
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

Elena Silcock

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Serves 6

Easy

Prep: 25 mins

Cook: 50 mins

A star rating of 4.4 out of 5.115 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal424
fat33g
saturates20g
carbs16g
sugars4g
fibre2g
protein14g
salt0.4g

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.

Recipe from Good Food magazine, July 2017

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A star rating of 4.4 out of 5.115 ratings

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