Spinach, Ricotta & Courgette Lasagna
Lasagna must be one of the ultimate comfort foods – and nothing beats being able to enjoy every mouthful of it without feeling heavy or bloated as you can with this one. A veggie packed dish that the whole family will enjoy!
- 4 large courgettes
- 2 tbsp. olive oil
- 1 onion peeled & finely chopped
- 900 g frozen spinach
- 500 g ricotta cheese
- 250 g grated mozzarella cheese
- 2 eggs large, beaten
- 400 g tomato-based pasta sauce (my preference is the Marinara style one from the Gefen brand)
- ½ tsp. ground nutmeg
- table salt
- sea salt or herbamare
- white pepper
- fresh basil leaves
- grated parmesan
- Preheat the oven to 375°F, gas mark 5, 200°C (180°C fan-assisted)
- Start by preparing your courgette “pasta” layers. Cut both ends off each courgette then, standing them up vertically, slice each one lengthways into 9 thin strips (around 5mm wide) – or use a mandolin if you have one. You will need 36 slices in total.
- Place the courgette slices onto a large tray, sprinkle lightly with table salt and then mix to ensure that the courgette slices are evenly covered before setting them aside for 20 minutes until the release their liquid. Once this has happened, pour off the excess water and then spread the courgette slices out in a thin layer on a clean kitchen towel (or sheets of kitchen paper), cover and press down firmly to remove as much of the remaining liquid as possible, then set aside.
- For the sauce, place a large non-stick frying pan or saucepan over a gentle heat then add the olive oil and, once warm, add the onions and sauté until soft and translucent. Season with sea salt (or herbamare) and white pepper, then add the frozen spinach and cook down until the spinach has wilted and the water has evaporated. Season with sea salt or herbamare and white pepper, then set aside to cool.
- To a large mixing bowl, add the beaten eggs, nutmeg and ricotta cheese and mix thoroughly until smooth then season well with sea salt (or herbamare) and white pepper. Add 100g of the mozzarella cheese together with the cooled spinach and mix well until thoroughly combined.
- Take a large, rectangular baking dish (measuring 9x13inches) and spread half of the tomato sauce evenly across the base. Cover with a layer of the courgette slices (you may need to cut some slightly to ensure everything is covered) then top with 1/3 of the spinach and ricotta mix. Repeat this process until you have 4 layers of courgette slices and 3 layers of the spinach and ricotta filling. Once you’ve finished layering, spread the remaining tomato sauce over the top and sprinkle evenly with the remaining grated mozzarella cheese.
- Place the lasagna, uncovered, in the pre-heated on the middle shelf for 35 or if you like it well done 40 minutes.
- Garnish with basil and grated parmesan and serve.
- If you make this recipe, I’d LOVE to see how you get on - so either send me a photo to firstname.lastname@example.org or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood
LISA’S TIP This lasagna is delicious served with a simple green salad. You might find that a bit of water is produced from the courgettes when the lasagna bakes - you can simply pour that away when you remove it from the oven. This dish can be made in advance and either reheated or eaten cold – it will stay fresh in the fridge for 3-5 days if well wrapped (or in an airtight container) and can also be frozen.