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Vegetable Lasagne with Spinach and Zucchini

Name: Vegetable Lasagne with Spinach and Zucchini
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6
Ingredients: 12 no-boil lasagne sheets; 2 medium courgettes; 300 g fresh spinach; 700 ml tomato sauce; 250 g ricotta; 150 g grated mozzarella; 1 medium onion; 2 garlic cloves; 2 tbsp chopped fresh basil; 1 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper

Zusammenfassung

Oven-baked lasagne with zucchini, leaf spinach, tomato sauce and a golden cheese crust.

Vegetable lasagne with spinach and zucchini

Preparation

Heat the oven to 190 C conventional or 170 C fan. Dice the onion, finely chop the garlic and cut courgettes into 5 mm slices. Heat oil in a large frying pan over medium heat. Cook onion for 4 minutes, add garlic and courgettes, then cook 6 to 8 minutes until the courgettes are tender and most moisture has evaporated. Add spinach in handfuls and stir until wilted. Season with salt and pepper.
Mix ricotta with basil and half the mozzarella. Spread 150 ml tomato sauce across the base of a 20 x 30 cm baking dish. Cover with 4 sheets, then spread over one third of the ricotta mixture, half the vegetables and 150 ml sauce. Repeat with 4 sheets, one third ricotta, remaining vegetables and 150 ml sauce.
Top with the final 4 sheets, remaining ricotta mixture, remaining sauce and mozzarella. Cover the dish tightly with foil and bake for 30 minutes. Remove foil and bake 12 to 15 minutes until bubbling and lightly golden. Rest 10 minutes before cutting so the layers hold together.