Looking for a meat-free pasta bake recipe? This veggie lasagne is packed with vegetables, cheese, layers of pasta and tasty bechamel sauce.
Serves 4 people
Method
- Preheat the oven to 200oc
- Melt the butter in a small saucepan and then add the flour. Stir continuously on a medium heat until a paste form. Then cook for 2 minutes
Take the pan off the heat and add 1/3 milk, return on a low heat and stir until all the milk is absorbed. Repeat 2 times until all the milk is added. - Bring to the boil and then turn downs to a simmer for 8-10 minutes. Season and add the nutmeg.
- In a large bowl mix the cooked spinach, ricotta, cheddar, lemon zest if using and salt and pepper.
- Spread a quarter of the sauce into the base of a big baking dish, then dollop over a third of the spinach mixture. Top with a layer of lasagne sheets, then repeat the layers – a quarter of the sauce, third of the spinach mix and some lasagne sheets. Finish with the remaining sauce.
- Bake for 40-50 mins until the lasagne is cooked through and the top golden.
Ingredients
Cook: 50 mins
Prep: 20 mins
Bechamel Sauce:
50g butter
50g flour
500g milk
pinch of nutmeg
Pinch of salt
Filling:
1kg cooked spinach
2 x 250g tubs Ricotta
100g cheddar
½ lemon zest (optional)
Salt and pepper
400g dried lasagne sheets
