Name: Spinach & courgette lasagne
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: 400g spinach -; 1 tbsp olive oil -; 2 garlic cloves, crushed -; 250g mascarpone -; 1 tsp ground nutmeg -; 100g parmesan (or vegetarian alternative), grated -; 9 lasagne sheets -; 100ml double cream -; 3 large courgettes, sliced lengthways -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Spinach & courgette lasagne

1. 400g spinach -

2. 1 tbsp olive oil -

3. 2 garlic cloves, crushed -

4. 250g mascarpone -

5. 1 tsp ground nutmeg -

6. 100g parmesan (or vegetarian alternative), grated -

7. 9 lasagne sheets -

8. 100ml double cream -

9. 3 large courgettes, sliced lengthways -

How to cook deliciously - Spinach & courgette lasagne

1. Stage

Pour boiling water over the spinach in a sieve or colander to wilt it. Leave until cool enough to handle, then squeeze out any excess liquid. Heat the oil in a non-stick frying pan over a medium heat, add the garlic and soften for 1 min. Tip in 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.

2. Stage

Heat oven to 180C/160C fan/gas 4. Spread a third of the filling over the base of a 20 x 30cm baking dish, cover 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 has no resistance when you push a skewer through. Rest for 5 mins, then serve.