Spinach and courgette lasagne
Sent in by Anne Kinsman
Ingredients:
400g Spinach
1 tablespoon olive oil
2 garlic cloves crushed.
250g mascarpone
1 teaspoon ground nutmeg
100g parmesan or veggie alternative grated
9 lasagne sheets
100ml double cream
3 large courgettes slices length ways
Method:
1. Pour boiling water over the spinach in a sieve or colander to wilt it. Leave until cool enough to handle, then squeeze out any excess liquid. Heat the oil in a non-stick frying pan over a moderate heat. Add the garlic and soften or 1 minute. Tip in the nutmeg and cook for 1 minute more, then add the mascarpone, spinach half the cream and half the parmesan. Season generously stir well and set aside.
2. Heat oven to 180/160c fan gas mark 4. Spread a third of the filling over the base of a 20x30cm baking dish, cover with 3 lasagne sheets then add a layer of courgettes. Repeat twice more. Pour the remaining cream over the final layer and sprinkle over the remaining parmesan.
3. Bake for 40 to 45 minutes or until the sauce is bubbling and the pasta has no resistance when you push a skewer through. Rest for 5 minutes, then serve.
Featured image by James Lee on Unsplash