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Spinach & courgette lasagne New-recipe-icon

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

  • Prep: 25 mins
    Cook: 50 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 424
  • Carbohydrates 16
  • Saturated Fat 20
  • Sugar 4
  • Protein 14
  • Fat 33
  • Fibre 2
  • Salt 0.4

Nutrition per serving

  • Calories 424
  • Carbohydrates 16
  • Saturated Fat 20
  • Sugar 4
  • Protein 14
  • Fat 33
  • Fibre 2
  • Salt 0.4

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

  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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