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.
400G SPINACH, TORN
3 LARGE ZUCCHINI, SLICED LENGTHWAYS
1TBSP OLIVE OIL
2 CLOVES GARLIC, CRUSHED
150G PARMESAN CHEESE
9 LASAGNE SHEETS, SOAKED IN BOILING WATER
SEA SALT, GROUND BLACK PEPPER, MILK, BUTTER, EGGS, OLIVE OIL, VEGETABLE OIL
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.