Green veg lasagne

Ingredients

• 4 medium courgettes
• 2 tbsp olive oil
• 500g frozen spinach, defrosted
• 1 large onion, finely diced
• 2 garlic cloves, crushed
• 1 x 250g tub mascarpone
• 150g light crème fraîche
• 50g Italian hard cheese or Parmesan, or vegetarian alternative, finely grated
• a grating of fresh nutmeg
• zest of ½ lemon
• ½ x 30g pack basil, leaves picked and chopped
• 20g pine nuts, toasted
• 1 x 250g pack fresh lasagne sheets

Step by step

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Get ahead

Defrost the spinach overnight – leave in a sieve over a bowl in the fridge so the excess water can drain.
Assemble the day before, chill, and add 10 minutes extra to the cooking time.

1. Heat the oven to 200°C, fan 180°C, gas 6. Trim the courgettes and slice lengthways into ½ cm strips. Lay out on a few baking sheets, brush them with 1 tablespoon of oil, and season. Roast for 10-15 minutes until soft and just turning golden. Leave to cool. Drain the spinach through a sieve and squeeze out the excess water. Leave to drain while you make the sauce.
2. Heat another tablespoon of oil in a frying pan and cook the onion until very tender, but not golden, about 10 minutes. Add the garlic, fry for a minute, then stir in the mascarpone, crème fraîche, most of the cheese and a splash of water to make a spoonable sauce. Season and sprinkle over a little nutmeg and lemon zest.
3. Spoon a quarter of the sauce into a bowl; set aside. Stir the drained spinach into the pan with the chopped basil. Mix until coated with the sauce, then remove from the heat.
4. Add a spoonful of the spinach mascarpone mix to the bottom of a medium-sized ovenproof lasagne dish (about 22cm x 22cm). Sprinkle over a few pine nuts, add a layer of roasted courgettes and a layer of lasagne sheets, trimming them to fit. Repeat with the remaining ingredients, layering them up, and finishing with a layer of pasta – you should have about 4 layers of pasta. Spoon over the reserved mascarpone sauce, smooth, and sprinkle over the remaining cheese.
5. Bake for 25-30 minutes until golden and bubbling. A knife should go through the middle easily. Serve with a tomato salad.

source:https://www.sainsburysmagazine.co.uk/recipes/mains/green-veg-lasagne

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