Spring veg lasagne

A lighter, brighter take on a traditional lasagne, this is lovely with a crispy side salad, and a drizzle of olive oil.  Garlic bread would be a great accompaniment too.  

A lighter take on the traditional Italian favourite!

Serves 4

  • 250 g asparagus, trimmed
  • 100g frozen peas
  • 1 large courgette, sliced into 1 cm rounds
  • 4 spring onions, sliced
  • 200g young spinach
  • 250g ricotta
  • 1 lemon, zested and juiced
  • 6 dried lasagne sheets
  • 25g butter
  • 25g plain flour
  • 250 ml semi-skimmed milk
  • 75g grated mozzarella
  • Olive oil

Preheat the oven to 190ºC/375ºF/gas mark 5.  

Bring a large pan of water to the boil, then drop in the asparagus and boil for 2 minutes, then add the frozen peas and cook for another minute.  Drain the vegetables into a colander, rinse well with cold water and leave to drain.  

Fill the pan back up with water and bring back to the boil, then add a glug of olive oil.  Drop in two of the lasagne sheets, boil for 2 minutes, then use tongs to remove them from the water and lay them on a chopping board.  Repeat twice, to cook the remaining lasagne sheets until they have softened and are a little more transparent.  

Heat one teaspoon of olive oil in a griddle pan until hot, then add the courgette slices in a single layer and griddle them for a couple of minutes on each side.  Remove from the pan and put on kitchen paper, dabbing with a little more kitchen paper to dry them.  You might need to do this in batches, until all the courgette slices are cooked.  

Put the ricotta into a large bowl, add the lemon zest and juice and mix well.  Season with salt and pepper.  Slice the asparagus into 2 cm chunks, then add these to the ricotta, with the peas and spring onions.  Mix well.

Wilt the spinach, either by heating in a large pan, or by microwaving on high for a minute.  Rinse the spinach, then squeeze it hard to get rid of the moisture, then chop roughly.  

Melt the butter in a small pan, then stir in the flour and cook for 2-3 minutes.  Slowly add the milk, stirring hard, until combined.  Whisk the sauce well until smooth, then add salt and pepper, and half of the cheese.  Stir until the cheese has melted into the sauce.

You’re now ready to assemble the lasagne. 

Place the spinach into a square ovenproof dish and top with two of the lasagne sheets.  Spread over half of the ricotta and veg mixture, then top with half of the griddled courgette slices.  Repeat with two more lasagne sheets, the rest of the ricotta and veg, the sliced courgettes, and top with the last two lasagne sheets.  Pour over the cheese sauce, and scatter over the remaining mozzarella.

Bake for 25-30 mins until cooked and golden brown on top.  

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