Veggie packed green lasagna
Trying to work on your five a day? This lasagna is packed full of veg and won’t make you feel like you’re missing traditional lasagna at all. It’s great for a crowd, but you can also save it all for yourself 🤷🏼♀️
Ingredients
For green sauce
- 2 tbsp olive oil
- 500 grams zucchini
- 2 shallots, chopped
- 4 cloves garlic
- 400 ml double cream
- 25 grams fresh basil
- 10 grams fresh oregano
- Salt & pepper
- 75 grams parmesan or vegetarian hard cheese
- 250 ml chicken or vegetable stock
For lasagna filling
- 500 grams zucchini, sliced
- 500 grams spinach, blanched with excess moisture squeezed out
- 250 grams peas, blanched and drained if frozen
- 120 grams asparagus, sliced into discs
- 500 grams fresh lasagna sheets
- 250 grams ricotta
- 200 grams mozzarella, sliced or torn for topping
Instructions
- Heat 2 tbsp olive oil in a large skillet. Add zucchini, asparagus, and 1/2 tsp of salt. Stir for 5mins.
- Add peas and cook for another 3-5 mins until the peas and zucchini have slightly softened. Drain off any excess moisture and set aside while you make the sauce.
- To make the sauce, heat another 2 tbsp of olive oil in the pan. Add the shallots and cook for 1 min before adding the zucchini with another 1/2 tsp of salt and 1/2 tsp black pepper. Add garlic and cook for one minute more until fragrant.
- Stir in the heavy cream, basil, oregano and parmesan into the mixture and bring to a simmer. Cook for five minutes until thickened.
- Either use an emulsion blender or allow the mixture to cool slightly and blend in a food processor until you have a smooth sauce.
- Set your oven to 180c/160 fan. Mix the ricotta in with your veg filling that should now be slightly cooled.
- Put a thin layer of sauce and ricotta at the bottom of your dish followed by a layer of lasagna sheets, then the vegetable and ricotta filling, and another layer of lasagna sheets. Repeat this process until you have 4-5 layers depending on your dish size and all sheets are used.
- Once you’re at your top layer, finish it off with the remaining green sauce and mozzarella.
- Cook in the oven for 45-50 mins until set and mozzarella has turned golden. Serve with extra fresh basil and cracked black pepper.