Courgette and Spinach Lasagne

Name: Courgette and Spinach Lasagne
Total time: 3600 s
Yield: 2 servings
Cuisine: British
Ingredients: 500 g spinach, washed, stalks removed; 300 ml milk; 1 clove garlic; 1 bay leaf; 40 g butter; 40 g flour; 240 g mature cheddar cheese; Nutmeg; 2 courgettes; 250 g cream cheese (like Philadelphia); 1 egg; 4 lasagne sheets; Seasonings:; Salt, black pepper, grated nutmeg and smoked paprika

Joanne @JoanneinBath

Bath, UK

I have a box of vegetables delivered every two weeks from Riverford, Organic Farms, they are lovely people with a brilliant, ethical but pragmatic approach to eating healthily. This week's box contained courgettes and the most beautiful spinach I've ever seen, and this recipe. I've pepped it up a bit with more cheese and smoked paprika, and it's delicious and FULL of vegetable goodness. Recipe says serves 2, but it would stretch to 3 if you served with bread and salad.

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Ingredients

60 mins

2 servings

500 gspinach, washed, stalks removed
300 mlmilk
1 clovegarlic
1bay leaf
40 gbutter
40 gflour
240 gmature cheddar cheese
Nutmeg
2courgettes
250 gcream cheese (like Philadelphia)
1egg
4lasagne sheets
Seasonings:
Salt, black pepper, grated nutmeg and smoked paprika

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Steps

60 mins

1

Grate the courgettes onto kitchen paper, then fold the paper over to squeeze some of the liquid out. Butter a baking dish.
2

Wash and shake dry the spinach, chop coarsely and place in a large pan with some salt, cover and wilt on a low heat. You shouldn't need any more water because spinach holds plenty, but keep an eye on it.
3

Fry the grated courgettes with some salt and pepper in some butter until just soft, then transfer to the bottom of the baking tin. Drain the wilted spinach into a sieve and push down with a wooden spoon to squeeze out the liquid.
4

Place the spinach in a bowl with the cream cheese, salt and pepper and a little grated nutmeg. Mix.
5

Melt the butter in a pan then stir in the flour, then the garlic, gradually add the milk and heat, stirring constantly, until it thickens. Stir in two thirds of the grated cheese, some salt and pepper and a pinch of grated nutmeg. Remove from the heat. Beat the egg in a small bowl, add a little of the cheese sauce to it and stir in, then transfer to the sauce - this is to prevent the egg cooking, which it might do if you add straight to the pan. Preheat the oven to 180C/Gas 4.
6

Add a layer of lasagne sheets on top of the layer of courgette. Cover with half the cheese sauce.
7

Top the sauce with the spinach mixture, then another layer of lasagne sheets.
8

Pour over the rest of the sauce, then sprinkle over the remaining grated cheese. Dust with smoked paprika. Bake in the oven for about 40 minutes until golden on top.

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Cooksnaps

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Joanne @JoanneinBath

on March 03, 2016 19:56

Bath, UK

I enjoy cooking mostly because I like eating, but also because it's a great way to relax at the end of the day. I work in book publishing and especially enjoy creating cookbooks written by cooks who love cooking and sharing food rather than creating show stopping dishes that take days to put together. As Nigel Slater would say; 'we are, after all, simply making ourselves something to eat'. I live with my lovely daughter Isobel who rarely pays any kind of compliment but will occasionally admit something I've cooked was quite nice, and our dog Piper, who will eat anything.