Green veg lasagne
Serves: 6
Prep time: 30 minsTotal time: 
Recipe photograph by Mike English
Green veg lasagne
Recipe by Anna Glover
This summery lasagne makes a great veggie dinner party main
Serves: 6
Prep time: 30 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
477Kcal
Fat
31gr
Saturates
18gr
Carbs
31gr
Sugars
8gr
Fibre
5gr
Protein
15gr
Salt
0.3gr
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Ingredients
- 4 medium courgettes
- 2 tbsp olive oil
- 500g frozen spinach, defrosted
- 1 large onion, finely diced
- 2 garlic cloves, crushed
- 1 x 250g tub mascarpone
- 150g light crème fraîche
- 50g Italian hard cheese or Parmesan, or vegetarian alternative, finely grated
- a grating of fresh nutmeg
- zest of ½ lemon
- ½ x 30g pack basil, leaves picked and chopped
- 20g pine nuts, toasted
- 1 x 250g pack fresh lasagne sheets
Step by step
Get ahead
Defrost the spinach overnight – leave in a sieve over a bowl in the fridge so the excess water can drain.
Assemble the day before, chill, and add 10 minutes extra to the cooking time.
Assemble the day before, chill, and add 10 minutes extra to the cooking time.
- Heat the oven to 200°C, fan 180°C, gas 6. Trim the courgettes and slice lengthways into ½ cm strips. Lay out on a few baking sheets, brush them with 1 tablespoon of oil, and season. Roast for 10-15 minutes until soft and just turning golden. Leave to cool. Drain the spinach through a sieve and squeeze out the excess water. Leave to drain while you make the sauce.
- Heat another tablespoon of oil in a frying pan and cook the onion until very tender, but not golden, about 10 minutes. Add the garlic, fry for a minute, then stir in the mascarpone, crème fraîche, most of the cheese and a splash of water to make a spoonable sauce. Season and sprinkle over a little nutmeg and lemon zest.
- Spoon a quarter of the sauce into a bowl; set aside. Stir the drained spinach into the pan with the chopped basil. Mix until coated with the sauce, then remove from the heat.
- Add a spoonful of the spinach mascarpone mix to the bottom of a medium-sized ovenproof lasagne dish (about 22cm x 22cm). Sprinkle over a few pine nuts, add a layer of roasted courgettes and a layer of lasagne sheets, trimming them to fit. Repeat with the remaining ingredients, layering them up, and finishing with a layer of pasta – you should have about 4 layers of pasta. Spoon over the reserved mascarpone sauce, smooth, and sprinkle over the remaining cheese.
- Bake for 25-30 minutes until golden and bubbling. A knife should go through the middle easily. Serve with a tomato salad.
