Preparation time is 10minutes
Cook time is 35minutes
Total time is 45minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 2tablespoons butter
- 2 medium leeks, thinly sliced
- 4 medium zucchini, grated
- 500grams spinach, chopped
- 3 cloves garlic, peeled and grated
- 300grams ricotta
- 1 medium lemon, zest
- 12 fresh lasagne sheets
- 100grams parmesan, grated
- 1 pinch cracked black pepper
Nutrition per serving
3380kJ / 808Cal
3380 Kilojoules or 808 Calories
39% of daily energy intake*
Protein
37.2grams
Fat
32.8grams
Carbs
89.8grams
Sugars
11.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This spinach, zucchini and ricotta lasagna is rich and creamy comfort food.
Method
Step 1 of 4
Pre-heat the oven to 180°C. Melt half of the butter in a large pan and cook the leeks and garlic for 3-4 minutes. Stir in the spinach and cook for 2-3 minutes until wilted.
Step 2 of 4
Tip the mix into a bowl with the ricotta and lemon zest and mix well. Melt the rest of the butter in the same pan and cook the grated zucchinis for 2-3 minutes to soften.
Step 3 of 4
Spoon a quarter of the spinach and ricotta mixture into a large baking dish, top with zucchinis and lasagne sheets. Repeat with the rest of the sheets, zucchini and ricotta mix, finishing with a ricotta layer.
Step 4 of 4
Sprinkle the top with parmesan and cracked black pepper and bake for 25 minutes until golden.
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