Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Courgette, spinach and ricotta open lasagne
This courgette, spinach and ricotta open lasagne recipe takes less than 20 minutes to prep, so it's perfect for a midweek meal or quick weekend supper. Toss courgette strips with basil pesto and just layer it up with fresh lasagne, toasted pine nuts, spinach and dollops of creamy ricotta
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Ready in 20 minutes
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Cooking time 15 minutes
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Prep time 5 minutes
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Serves 4
Ingredients
- 2 medium courgettes, thinly sliced lengthways
- 2 tsp olive oil
- 2 tbsp pine nuts
- 250g fresh lasagne sheets
- 250g baby leaf spinach
- 2 tbsp fresh green pesto
- 250g ricotta
- 10g basil, to garnish
Method
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1
Bring a large pan of water to the boil. Heat a grill pan. Toss the courgette strips with the oil and grill them for 2-3 minutes, turning often. Meanwhile, add the pine nuts to a small saucepan over a medium heat and cook for 2-3 minutes until toasted. Transfer to a plate immediately.
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2
Cook the lasagne sheets for 3-4 minutes in the boiling water, then drain well. Carefully cut each lasagne sheet in half width ways so you have 12 pieces. Meanwhile, cook the spinach in 1 tsp water for 2-3 minutes until the leaves have wilted. Drain well, squeezing out the excess moisture with the back of a spoon.
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3
Toss the cooked courgette strips in the pesto. Layer them with the lasagne sheets, spinach and dollops of the ricotta. Garnish with the basil and pine nuts.
