This meat-free lasagne is a lighter alternative to other classic versions – with delicious flavours! The use of instant lasagne sheets makes it a breeze to assemble. Serve this up to the troops for lunch or dinner and it’s sure to be devoured in minutes! We’re loving that it’s only veg, too!
Leftovers can be kept in the fridge for three days or in the freezer (cut into one-meal portions) for up to two months.
- 60g unsalted butter
- 40g plain flour
- 250ml milk
- 1 fresh bay leaf
- 250g spinach
- 150g ricotta cheese
- 1 teaspoon ground nutmeg
- 200g fresh lasagne sheets
- 170g Parmesan cheese
Preheat the oven to 190°C.
Melt 30g of butter in a pan and whisk in the flour. Cook for one or two minutes, then whisk in the milk to a smooth consistency. Add sea salt and freshly ground black pepper, then add the bay leaf and simmer for five minutes. Turn off the heat.
In a covered pan, wilt the spinach (leaves only) with the remaining 30g butter. Once wilted, drain, and when cool enough to handle, squeeze out the liquid.
Chop spinach and mix with ricotta, a ladle of white sauce and the nutmeg.
Layer the lasagne sheets in a square baking dish, with white sauce, spinach and ricotta mixture and a grating of Parmesan between each layer. Finish with a layer of pasta topped with sauce and more Parmesan.
Bake for 30 minutes.
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