Creamy spinach & roasted vegetable lasagne recipe

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  • Vegetarian
serves: 6
Cost: not
Cooking: 1 hr

Nutrition per portion

RDA
Calories 220 kCal 11%
Fat 7g 10%
Salt 7gg 117%
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  • Layers of filling Mediterranean vegetables complemented by a rich, smooth sauce

    Ingredients

    • 1 each of red and yellow peppers, deseeded and sliced
    • 10 cherry tomatoes, halved
    • 2 courgettes, cut into ribbons with a potato peeler
    • 1tbsp olive oil
    • 300g frozen spinach
    • 250g low fat fromage frais
    • 250g Quark
    • 500g ready-made tomato sauce
    • 250g pack dried lasagne sheets

    Method

    • Preheat oven to Mark 4, 180°C, 350°F. Place the peppers, tomatoes and courgettes on to a baking sheet. Drizzle with the olive oil and roast for 20 mins.

    • Cook the spinach and drain. Mix with the fromage frais and Quark, and season.

    • Heat the tomato sauce and pour 3tbsp of the sauce into a 2-litre ovenproof dish. Cover with lasagne sheets, top with half the roasted vegetables and one-third of the remaining sauce. Repeat with another layer of pasta, vegetables and sauce. Add a layer of pasta and the spinach mixture. Finally, add a layer of pasta and the remaining tomato sauce. Bake for 30 mins and serve with a crisp salad.

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    (117 ratings)
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