Recipe

Green vegetable and ricotta lasagne

Jan 27, 2014 1:00pm
  • 20 mins preparation
  • 40 mins cooking
  • Serves 6
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Ingredients

Green vegetable and ricotta lasagne
  • 2 cup low-fat ricotta
  • 1 cup chopped parsley
  • 1/2 cup chopped basil
  • 1 cup coarsely shredded baby spinach
  • grated nutmeg
  • 1 1/2 cup grated parmesan
  • 2 bunches asparagus, cut into 3 cm lengths
  • 3中西葫芦,切片
  • 9 instant lasagne sheets (see tip)
  • 1/2 cup chicken stock

Method

Green vegetable and ricotta lasagne
  • 1
    Preheat oven to 190°C. Grease a 16 x 27 x 5cm ovenproof baking dish.
  • 2
    Combine ricotta, herbs, spinach, nutmeg and half of parmesan in a large bowl. Season to taste. Set aside.
  • 3
    Steam asparagus and zucchini in a steamer over a saucepan of simmering water for 5 minutes, until just tender.
  • 4
    Spread a third of ricotta mixture over base of prepared baking dish. Top with a layer of lasagne sheets and half of vegetables. Repeat layering with lasagne, ricotta and remaining vegetables. Finish with a layer of lasagne and cover with remaining ricotta. Pour over stock and sprinkle with remaining parmesan.
  • 5
    Cover with foil and bake for 30 minutes. Preheat grill and remove foil. Place lasagne under grill for 3-4 minutes, until cheese is golden. Serve.

Notes

Parcooked fresh lasagne sheets are also suitable and are available in the cold section of your local supermarket. You'll need fewer sheets, as they tend to be larger.

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