SPINACH AND ZUCCHINI LASAGNE

WITH CREAMY MASCARPONE

This spinach and zucchini lasagne is held together with a creamy mascarpone sauce and is absolutely worth the wait.  It’s a filling midweek meal for the whole family.    

HANDS-ON TIME

15 MINUTES

TOTAL TIME

50 MINUTES

DIFFICULTY

LEVEL 1

INGREDIENTS

400G SPINACH, TORN
3 LARGE ZUCCHINI, SLICED LENGTHWAYS
1TBSP OLIVE OIL
2 CLOVES GARLIC, CRUSHED
1TSP NUTMEG
250G MASARPONE
150G PARMESAN CHEESE
100ML CREAM
9 LASAGNE SHEETS, SOAKED IN BOILING WATER

PANTRY ESSENTIALS

SEA SALT, GROUND BLACK PEPPER, MILK, BUTTER, EGGS, OLIVE OIL, VEGETABLE OIL

METHOD

Prepare all your ingredients.

Pre-heat your oven to 180C. 

Pour boiling water over the spinach in a sieve or colander to wilt it. When cool enough to handle, squeeze out any excess liquid. Heat the oil in a saucepan over a medium heat, add the garlic and soften for 1 min.  Add 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.

Spread a third of the spinach mixture over the base of a 20 x 30cm baking dish, top 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 cooked through.   Rest for 5 mins, then serve.

WE CAN'T WAIT TO COOK WITH YOU!

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