Delicious Spinach Lasagne

So being a vegetarian or fasting does not mean that food is tasteless or boring and this standout meal well and truly proves the case. Since first being taught this recipe from my mother, I have made it several times and each time it only tastes more delightful than the previous time. But it is not only me that thinks so, when I’ve made it for people they incessantly complement it, proving that it is also a crowd pleaser and a great dinner party course. 

It definitely does turn out better with fresh pasta sheets, which are very easy to find in your local supermarket, so I highly encourage using them for this lasagne.

It is genuinely a perfect meal and although vegetarian, very sustaining. The benefits are endless!

 Spinach Lasagne 

Salsa

2 brown onions

1 zucchini

4 cloves of garlic (crushed)

2 teaspoons chopped mint

¼ cup of chopped parsley

1 teaspoon thyme leaves (approximately 6 sprigs)

½ cup of white wine

1 x 400g can peeled whole tomatoes

½ cup of your favourite pasta sauce (I use Giuseppe rocket)

1 cup of boiling vegetable stock

½ teaspoon of each: cumin, mixed herbs, paprika and oregano

Olive Oil

Salt and Pepper to taste

The Sautéed Onions, Garlic and Zucchini

Chop onions and zucchini. In a large saucepan, over medium-high heat add olive oil and heat. Once olive oil is hot add onions and sauté for 5 minutes. Add crushed garlic and sauté for another 5 minutes. Add zucchini and sauté for another 5 minutes. Add the can of tomatoes and crush the tomatoes with the back of a wooden spoon. Add the pasta sauce and the white wine and reduce heat to medium-low. Add the vegetable stock, fresh herbs and dry spices and season to taste. Place the lid on the saucepan and allow sauce to reduce for 15-20 minutes.

NOTE: You do not want sauce too thick because it is going to continue cooking in the oven and has to be dispersed over several layers of lasagne sheets.

The Finished Salsa

Spinach Filling

380g fresh ricotta

375g fresh lasagna sheets

6 spring onions (chopped)

½ cup of grated Grand Padano Parmesan (plus extra for layers)

Salt, pepper

In a large mixing bowl incorporate all the ingredients and season to taste.

Béchamel Sauce

60g butter

4 tablespoons flour

2 cups full fat milk

salt, pepper

pinch of nutmeg

125g Grand Padano Parmesan grated

Melt butter in saucepan, stir in flour; cook gently, stirring, 1 minute. Gradually add the milk, stir until sauce boils and thickens. Season with salt, pepper and nutmeg. Add Parmesan and stir until it melts.

The scrumptious finished product!

Preheat oven to 180 degrees Celsius. Put oil on the base of 30x28cm rectangular shallow oven-proof dish. Place 3 soupspoons of the salsa on the bottom, followed by a layer of the lasagne sheets. Spread half of the spinach filling on top of the lasagne sheets, evenly. Spread half the lasagne on top of the spinach mixture and cover with a thin and very light layer of Parmesan. Top evenly with a second layer of lasagne sheets and spread remaining spinach filling, evenly over the lasagne sheets followed by the remaining salsa. Cover with a thin and very light layer of Parmesan. Top evenly with a third layer of lasagne sheets and spread evenly over the top the béchamel sauce. Place in the oven for 1 hour or until evenly golden on top. Remove from oven and allow to rest at room temperature for 10 minutes before serving.