Page title and description

Courgette and spinach lasagne
Vegetarian mains
Courgette and spinach lasagne
Ingredients
- 250g spinach, washed stalks removed
- 350ml milk
- 2 garlic cloves, finely chopped
- 1 bay leaf
- 25g butter
- 25g flour
- 50g Parmesan cheese, grated
- 1 nutmeg
- 2 courgettes, coarsely grated
- light olive oil
- 200ml curd cheese or cream cheese
- 1 egg
- 250g lasagne sheets
- salt and pepper
Method
Prep time:
15 min
PT15M
Cooking time:
40 min
PT40M
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Step 1
Cook the spinach until just wilted. Drain and leave to cool in a colander. Tip the milk into the saucepan and bring up to a gentle simmer. Add the garlic and bay leaf. In a second saucepan melt the butter and add the flour so that it forms a smooth but stiff paste, heat it gently for a few minutes to warm the flour. -
Step 2
Sieve the warmed milk into the pan, bit by bit, whisking after each addition. The milk should thicken into a smooth sauce. Whisk in the Parmesan cheese. Season with a little more salt, pepper and a light grating of nutmeg to your taste. Fry the courgettes gently for 8-10 minutes in a little oil. -
Step 3
Season with a little salt and pepper. Take the cooled spinach and squeeze out the excess water. Roughly chop it and mix it in a bowl with the curd cheese and a seasoning of salt and pepper. -
Step 4
Crack the egg into the white sauce and whisk it in thoroughly. Spread the cooked courgettes in the oven dish. Arrange a single layer of lasagne sheets on top. Cover with half the white sauce. -
Step 5
Top the sauce with the spinach mix. Add a final layer of lasagne sheets and top with the remaining sauce. Bake in the oven for 25-30 minutes or until it is golden brown.