Creamy Three Cheese Courgette Lasagne
with fresh pasta sheets & spinach
For even tastier lasagne, you can make this recipe the day before you intend to eat it. This way, the sauce will be less runny, and the flavours will be even more intense.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ piece
Courgette
½ piece
Onion
1 piece
Garlic
100 g
Spinach
20 g
Grana Padano flakes DOP
(Contains Egg, Milk)
25 g
Blue cheese cubes
(Contains Milk)
100 g
Fresh lasagne sheets
(Contains Egg, Wheat)
½ sachet(s)
Italian seasoning
40 g
Herbed cream cheese
(Contains Milk)
Not included in your delivery
20 g
[Plant-based] butter
20 g
Flour
1 tablespoon
Olive oil
250 milliliters
Low sodium vegetable stock
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C and prepare the stock. Slice the courgette into rounds of no more than 0.5cm thickness.
Did you know… courgettes are technically classified as a fruit, as are cucumbers, pumpkins and tomatoes. Courgettes are high in iron, vitamin C and calcium.
Transfer the courgette to a bowl and drizzle with the olive oil. Season with salt and pepper, then toss well to coat (see Tip). Transfer to a parchment-lined baking sheet and roast in the oven for 10 minutes. In the meantime, chop the onion and crush or mince the garlic.
Tip: you can also do this directly on the baking sheet.
Melt the butter in a wok or deep frying pan on medium-high heat. Fry the onion and garlic for 2 minutes, then whisk in the flour. Add a third of the stock and whisk continuously to incorporate. Repeat this twice more with the rest of the stock so as to make a smooth sauce, then bring to a boil and cook for 1 - 2 minutes (see Tip). Season to taste with salt and pepper.
Tip: this technique is known as making a roux. For this, it's important that the quantities are precise; 1 tbsp butter is 15g and 1 tbsp flour is 20g.
Stir in the Italian herbs and the spinach. Allow the spinach to wilt and reduce, then stir in the cream cheese and a third of the Grana Padano. Season to taste with salt and pepper, then continue cooking for 2 - 3 more minutes. Grease an oven dish with butter or olive oil. Cut the lasagne sheets according to the size of your oven dish.
Pour layer of the sauce into the oven dish. Top with lasagne sheets and press down, then top with another layer of sauce and some of the courgette slices (see Tip). Repeat so as to use all the ingredients, reserving enough sauce for the top.
Tip: pressing the lasagne sheets lightly allows the sauce to spread more evenly and the lasgne to cook more quickly.
Finish the lasagne with a final layer of sauce, then top with the blue cheese and the rest of the Grana Padano. Bake the lasagne for 30 - 35 minutes, then allow to stand for 3 minutes before serving.