Spinach and Courgette Lasagne
with homemade cream sauce
There's nothing like a heaping helping of lasagne laden with veg and covered in creamy sauce for a delicious weeknight meal.
Tags:
Family Friendly
•Veggie
Allergens:
Milk
•Egg
•Wheat
•Cereals containing gluten
The quantities provided above are averages only.
Total55 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
1 unit(s)
Courgette
1 unit(s)
Onion
2 unit(s)
Garlic
5 grams
Thyme
120 grams
Baby Spinach
220 grams
Creme Fraiche
(Contains: Milk)
2 unit(s)
Grated Italian Style Hard Cheese
(Contains: Milk)
200 grams
Fresh Lasagne Sheets
(Contains: Egg, Wheat, Cereals containing gluten May be present: Soya, Mustard)
1 sachet(s)
Vegetable Stock
Not included in your delivery
1 tbsp
Flour
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3017 kJ
Energy (kcal)721 kcal
Fat37.7 g
of which saturates21.9 g
Carbohydrate74.3 g
of which sugars6.5 g
Dietary Fiber4.6 g
Protein25 g
Cholesterol0 mg
Salt1.7 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Oven dish
•Grater
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Boil a large pan of salted water.
- Trim the courgette and slice into thick ½ cm rounds.
- Toss the courgette slices with salt, pepper and a drizzle of oil.
- Lay the slices onto a lined baking sheet. Bake in the oven untill cooked and slightly charred, 8-10 mins.
2
- Meanwhile, halve, peel and finely chop the onion.
- Peel and grate the garlic (or use a garlic press).
- Pick the thyme leaves and roughly chop (discard the stalks).
- Once the pan of water is boiling, add the lasagne sheets. Cover and cook, 3 mins.
- Drain and rinse with cold water. Immediately separate the sheets and place on kitchen paper to dry.
3
- Wipe and return the pan to medium-high heat with a drizzle of oil.
- Add the onion, thyme and garlic.
- Fry for 4-5 mins.
4
- Add 1 tbsp flour (per 2P) to the pan and mix well.
- Pour in creme fraiche, stock, â…“ of the cheese and 100ml water (per 2P).
- Bring to the boil and allow to bubble until you reach the consistency of a bechamel.
- Stir the spinach into the sauce. Add a splash of water if the sauce becomes too thick. Season to taste with salt and pepper.
5
- Grease an oven dish with a drizzle of oil. If necessary, cut the lasagne sheets to size.
- Pour a layer of sauce into the oven dish. Cover with lasagne sheets, pressing them down well.
- Add another layer of sauce and then place some courgette on top.
- Repeat until all ingredients are used (reserve a little sauce for the top).
- Cover with a final layer of sauce and sprinkle with the remaining cheese. Bake in the oven for 30-35 mins. Allow to rest for 3-5 mins before serving.
TIP: Press the lasagne sheets together to ensure the sauce is evenly distributed.
6
- Divide the creamy veggie lasagne between plates.
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