Lasagne di Magro con Verdure (Meat-Free Vegetable Lasagne with Ricotta and Spinach)
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Ingredients
- 250 g lasagne sheets
- 300 g fresh spinach
- 250 g ricotta
- 1 courgette, sliced
- 500 g passata
- 2 garlic cloves
- 150 g mozzarella, grated
- 40 g parmesan, grated
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 602 kcal
- Protein
- 32.5 g
- Carbohydrate
- 55.5 g
- of which sugars
- 10.8 g
- Fat
- 26.6 g
- of which saturates
- 12.9 g
- Fibre
- 5.8 g
- Salt
- 1.29 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 190C (170C fan, gas 5). Wilt the spinach in a dry pan for 3 minutes, drain well and chop, then mix with the ricotta.
- 2
Heat the olive oil in a pan, fry the courgette for 5 minutes, then add the garlic and passata and simmer for 10 minutes.
- 3
Soften the lasagne sheets briefly in boiling water if needed.
- 4
Layer the lasagne sheets, ricotta and spinach mixture and tomato sauce in a baking dish, finishing with sauce, mozzarella and parmesan on top.
- 5
Bake for 30-35 minutes until golden and bubbling. Rest for 10 minutes before serving.
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