kcal 490
  • V

Spinach & Ricotta Lasagne

Method
  • Pre-heat the oven to 200C

  • Heat the olive oil in a frying pan and add the leeks.

  • Cook gently for 8-10 minutes or until really soft. Add the garlic and cook for another 2 minutes.

  • Reserve 4 tbsp of the ricotta and stir the rest into the leeks with the spinach. Turn the heat off and mix everything well.

  • Then, adding a little at a time, loosen it to a thick pouring consistency with the stock. 

  • Oil an oven proof lasagne dish or tin (about 18 x 25cm) and spread a 1/4 of the sauce in the bottom. Top with 1 tbsp pesto then a layer of lasagne. Repeat 3 times, ending with lasagne.

  • Mix the rest of the ricotta with a little more of the vegetable stock and spread over the top layer. Sprinkle over the cheddar and bake for 20 minutes until golden and bubbling.

  • Serve with the salad dressed with a drizzle of olive oil.

  • Extra portions of the lasagne can be kept in the fridge for 3 days or frozen.

    Serves 4






            Ingredients

            • 1 tbsp olive oil
            • 400g leeks, sliced
            • 1 clove garlic
            • 300g low-fat ricotta
            • 300g spinach
            • 150ml vegetable stock
            • 4tbsp pesto
            • 250g fresh lasagne sheets
            • 30g cheddar
            • 80g salad vegetables e.g. tomato, cucumber, lettuce, peppers
            • 1 tsp olive oil

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