Dive into layers of cheesy comfort with our veggie-packed take on the classic lasagne. Blending creamy ricotta, fresh spinach and vibrant pesto between sheets of golden pasta, this pairs beautifully with a crisp salad. Ready in just 45 minutes, this dish is perfect for your weeknight dinners!
Time to cook: 45, Serves: 8
Ingredients:
- 450g (15.8oz) frozen spinach
- 600g (17.6oz) smooth ricotta
- 2 eggs
- 4 garlic cloves, minced
- 4 spring onions, finely chopped
- ⅔ cup (160g) pesto
- 1 tsp nutmeg
- 1 zucchini, peeled into thin strips
- 600ml passata, around 2 ½ cups
- Instant lasagne sheets
- 150g (5.3oz) mozzarella cheese, thinly sliced
- ½ (60g) cup grated parmesan
To serve:
- Mixed lettuce leaves
- Balsamic vinegar
Method:
Preheat the oven to 200ºC or 395ºF.
Defrost the spinach as per packet instructions. Drain the spinach in a fine colander whilst pressing down with a paper towel to remove any excess water. Place the spinach in a bowl and add in the remaining ingredients. Stir to combine and season with salt and pepper.
To assemble the lasagne, spread ⅓ of the passata across the base of a lasagne dish. Place a layer of lasagne sheets on top. Then spread ½ of the spinach and ricotta mixture over the top followed by a layer of zucchini slices. Place another layer of lasagne sheets, followed by the ⅓ of the passata, the remaining spinach and ricotta mix and zucchini slices. Add a final layer of lasagne sheets. Spoon the remaining passata over the top, ensuring all of the pasta sheets are covered. Place the mozzarella cheese on top and garnish with grated parmesan.
Bake in the pre-heated oven for 30-35 minutes or until golden and cooked through.
Serve with a green salad dressed with balsamic vinegar.
