Supergreens Lasagne

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Supergreens Lasagne

Yield 8

Author Lucy Tweed

Cook time

1 Hour

Total time

1 Hour

Ingredients

• 8 zucchini, thinly sliced
• 400g fresh lasagne sheets, blanched, oiled and kept in cold water
• Olive oil for drizzling
• ½ c Freshly made pesto (not with cashews)

Bechamel

• 50g butter
• 3 tbsp flour
• 1 litre milk
• 250gm grated cheddar
• Salt and pepper to taste

• 200g fresh spinach
• A bunch of dill
• A bunch of parsley
• 2 garlic cloves
• 2 tubs of ricotta
• 1.5 small slabs of feta
• 3 spring onions

Instructions

1. Preheat the oven to 180°C.
2. Sauté butter and flour until golden. Gradually add in milk while whisking. Add the cheese, combine well, and season with salt and pepper.
3. In a food processor, combine fresh spinach, dill, parsley, garlic cloves, ricotta, feta, and spring onions. Blend until you have a smooth green paste.
4. Drizzle olive oil in an ovenproof dish.
5. Start layering: Place one sheet of fresh lasagne, add a single layer of thinly sliced zucchini, and drizzle with freshly made pesto, and dot with bechemal. Top with lasagne sheets, spread a layer of the green ricotta mixture and cover with more lasagne sheets. Repeat the process until all ingredients are used, finishing with a layer of zucchini, pesto, and a thick layer of béchamel.
6. Bake for about 45 minutes or until the lasagne is bubbling and golden.
7. Let it sit for at least 15 to 20 minutes before serving, have with a salad, or not because it;s already got you there.

Nutrition Facts

Calories

525

Fat

29 g

Sat. Fat

13 g

Carbs

46 g

Fiber

3 g

Net carbs

42 g

Sugar

12 g

Protein

22 g

Sodium

518 mg

Cholesterol

98 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.