A delightful twist on the classic Italian dish! This easy recipe combines layers of courgettes and spinach with both a creamy béchamel and a tangy tomato sauce, delivering a flavourful vegetarian meal. Using store brought pasta sauce and lasagne sheets, this dish comes together quickly and is perfect for a weeknight dinner. Enjoy the comforting flavors and the vibrant colors of vegetables, making it a wholesome option for family gatherings or casual get-togethers. Dive into this deliciously simple recipe that brings a taste of Italy to your kitchen!
Ingredients:
Lasagne
3–4 large Courgettes, sliced into rounds
2-3 cups of fresh Spinach leaves
Lasagne Sheets, uncooked large, flat pasta sheets, like San Remo Lasagne
1-2 cups of your favourite store brought pasta sauce
Béchamel Sauce: See below for a quick recipe
A mixture of mozzarella and parmesan (or your preferred cheeses) for a topping
Béchamel
50gms Butter
50gms All-Purpose Flour
600 ml Milk, warm
Avohaven Salt'n'Peppa or Salt and Pepper yo taste
Nutmeg (optional) A pinch for extra flavor
Instructions:
To make the Béchamel
Melt the butter in a saucepan over medium heat. Once melted, add the flour and whisk continuously for about 1–2 minutes, until it forms a smooth paste without lumps. This is a roux.
Gradually pour the warm milk into the roux while whisking constantly to prevent lumps. Continue whisking until the sauce thickens to your desired consistency. This can take between 5–10 minutes. Once the sauce has thickened, season with salt, pepper, and a pinch of nutmeg if desired. Remove from heat, and the béchamel sauce is ready to use in your lasagne.
Layering the Lasagne
Slice the courgettes into rounds and set aside.
In a baking dish, spread a thin layer of tomato sauce on the bottom of your baking dish.
Add a layer of the uncooked lasagne sheets, followed by courgette rounds, a handful of fresh spinach, a few spoonfuls of tomato sauce, and a layer of béchamel.
Repeat these layers until you run out of ingredients, finishing with a final layer of béchamel and a generous sprinkle of cheese on top.
Cover the dish with foil and bake in a preheated oven at 180°C for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the pasta is tender and the top is golden and bubbly.
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