This tasty courgette and spinach lasagne is a filling vegetable version of this classic dish. Serve with a fresh side salad or some homemade garlic bread for a meal the whole family will enjoy. You will find English courgette in our Greengrocers now.

Ready in: 75 minutes

Serves: 6

Ingredients

400g spinach
3 large courgettes, sliced lengthways
1 tbsp olive oil
2 garlic cloves, crushed
250g mascarpone
1 tsp ground nutmeg
100g parmesan, grated
100ml double cream
Lasagne sheets

Method

1. Place the spinach in a sieve and pour through boiling water to allow the spinach to wilt. When it’s cool enough to handle, squeeze out any excess water.

2. Next, heat the oil in a large frying pan. Add the garlic and heat for around 1 minute. Once softened, add the nutmeg and cook for a further minute. Finally, add the spinach, mascarpone, half the parmesan and half the cream. Season and stir well then set aside.

3. Heat the oven to 180C. Spoon a third of the filling into a 20cm x 30cm baking dish and top with lasagne sheets (approx. 3), followed by a layer of courgette. Repeat twice. Once constructed, pour over the remaining cream and sprinkle with the leftover parmesan. You can add some crumbled Cheddar or blue cheese if you wish.

4. Bake in the oven for around 40 minutes, until the sauce is bubbling and the pasta feels soft when a skewer is pushed through. Allow to rest for 5 minutes before serving.

 

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