3371

Spinach, ricotta and pesto lasagne

  • serves 8
  • Easy

This creamy veggie lasagne with crunchy pinenuts is a great meat-free alternative that's so delicious, you won't miss the beef. It's also great to freeze, just take out and allow to defrost the night before.

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Try our vegetarian lasagne recipe made with spinach and ricotta for a veggie alternative to the classic lasagne. It’s also great to freeze, just take out and allow to defrost the night before.

Ingredients

  • butter 100g
  • plain flour 100g
  • semi-skimmed milk 600ml
  • ricotta 400g
  • parmesan (or vegetarian alternative) 100g, grated
  • whole nutmeg freshly grated
  • spinach 200g, washed and roughly chopped
  • spring onions 2 bunches, sliced
  • dried lasagne sheets roughly 225g
  • pesto 190g jar
  • pinenuts 2 heaped tbsp
  • watercress to serve

Method

  • Step 1

    Melt the butter in a large pan, then stir in the flour and cook for 2 minutes. Whisk in the milk gradually, one splash at a time, to make a smooth sauce. Bring to a gentle bubble while still stirring, then cook for a couple of minutes until thickened.

  • Step 2

    Turn off the heat and whisk in the ricotta until smooth, followed by half of the parmesan. Season and add plenty of nutmeg. Spoon out a couple of ladlefuls of the sauce and reserve for the top of the lasagne, then stir the chopped spinach and spring onions into the rest of the sauce.

  • Step 3

    Spread a third of the spinach sauce over the bottom of a large baking dish (or 8 individual dishes). Add a layer of pasta, then spread or brush over a third of the pesto. Top with another third of the spinach sauce, followed by pasta and pesto, then repeat the layers once more. Add a final layer of pasta, then spread over the reserved white sauce. Scatter with the pine nuts and remaining parmesan. Freeze now.

  • Step 4

    Heat the oven to 180C/ fan 160C/gas 4 and bake for 40-45 minutes until bubbling, browned and crisp on top.  Serve with watercress.

Try our easy vegetarian lasagne recipes here...

Vegetaarian Lasagna Recipe for kale, ricotta and leek lasagne

Nutritional Information

  • Kcals 544
  • Fat 35g
  • Saturates 15.1g
  • Carbs 35.9g
  • Fibre 3.6g
  • Protein 19.6g
  • Salt 1.4g
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