Spinach & courgette lasagne

2 of 5-a-day calcium courgette folate lasagne mascarpone parmesan spinach vegetarian lasagne

N/A

Source

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

Method

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.

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.