Satay sweet potato curry. This is a premium piece of content available to subscribed users.
Cook this tasty vegan curry for an exotic yet easy family dinner. With spinach and sweet potato, it boasts two of your five-a-day and it’s under 400 calories
Spinach & courgette lasagne
Serves 6
Easy
Prep:
Cook:
Enjoy a vegetarian lasagne bursting with spinach and courgette, held together with a creamy mascarpone sauce. It's a filling midweek meal for all the family
Skip to ingredients
- 400g spinach
- 1 tbsp olive oil
- 2 garlic clovescrushed
- 250g mascarpone
- 1 tsp ground nutmeg
- 100g parmesan(or vegetarian alternative), grated
- 9 lasagnesheets
- 100ml double cream
- 3 large courgettessliced lengthways
Nutrition: Per serving
- kcal424
- fat33g
- saturates20g
- carbs16g
- sugars4g
- fibre2g
- protein14g
- salt0.4g
Method
step 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 medium heat, add the garlic and soften for 1 min. Tip in the nutmeg and cook for 1 min more, then add the mascarpone, spinach, half the cream and half the parmesan. Season generously, stir well and set aside.
step 2
Heat oven to 180C/160C fan/gas 4. Spread a third of the filling over the base of a 20 x 30cm 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. Bake for 40-45 mins or until the sauce is bubbling and the pasta has no resistance when you push a skewer through. Rest for 5 mins, then serve.
