Four-cheese and spring vegetable lasagne recipe

Four-cheese and spring vegetable lasagne recipe

7 ratings

This vegetarian lasagne recipe is the ultimate indulgent dinner idea that the whole family will love. With four types of cheese, fresh mint and spring vegetables, you won't miss the meat. Layer up spinach, peas and broad beans with ricotta, mozzarella and hard cheese between the pasta sheets, and crumble over goat's cheese to finish. Bake until oozy and serve straight from the oven, or portion out and freeze for another time. See method

  • Serves 8
  • 30 mins to prepare and 1 hr 10 mins to cook
  • 554 calories / serving
  • Freezable

Ingredients

  • 50g butter
  • 3½ tbsp olive oil, plus extra for greasing
  • 100g plain flour
  • 1ltr milk
  • 90g vegetarian hard cheese, finely grated
  • 1 tbsp Dijon mustard
  • ½ tsp salt
  • 250g shallots, thinly sliced
  • 3 garlic cloves, crushed
  • 150g shelled broad beans
  • 150g peas
  • 30g pack fresh mint, leaves only, roughly chopped
  • 20g walnuts or pumpkin seeds
  • 130g baby spinach, plus extra to serve (optional)
  • 1 lemon, juiced
  • 2 x 250g packs ricotta, drained
  • 8-9 fresh lasagne sheets (depending on size of dish)
  • 125g pack mozzarella, torn
  • 80g soft goat’s cheese

Each serving contains

  • Energy

    2320kj
    554kcal
    28%
  • Fat

    29g 42%
  • Saturates

    14g 72%
  • Sugars

    11g 12%
  • Salt

    1g 17%

of the reference intake
Carbohydrate 48.1g Protein 25.7g Fibre 3g

Method

  1. To make the white sauce, melt the butter with 2 tbsp oil in a large saucepan over a medium-low heat. Stir in the flour and cook for 5 mins, stirring occasionally. Reduce the heat to low and gradually whisk in the milk until thick and smooth. Add 70g hard cheese, the mustard and salt; stir well to combine. Cover and set aside until needed.
  2. To make the vegetable sauce, heat ½ tbsp oil in a large pan over a medium heat. Add the shallots, two-thirds of the crushed garlic, a pinch of salt and 2 tbsp water; stir to mix. Cook for 10 mins or until soft, stirring occasionally. Stir in the beans and peas and cook for 2 mins to warm through. Turn off the heat and stir in the mint. Set aside.
  3. To make the ricotta layer, roughly chop the nuts or seeds in a food processor. Add the spinach, remaining garlic and half the lemon juice. Blitz to break down the leaves, then drizzle in 1 tbsp oil and blitz until smooth. Add the remaining hard cheese and blitz to combine. Put in a bowl and mix with the ricotta; season.
  4. Preheat the oven to gas 6, 200°C, fan 180°C. Whisk the white sauce until smooth. Cover the bottom of a large baking dish (39 x 24cm) with 3 heaped tbsp white sauce and add a layer of pasta, trimming as needed. Spread over 1 heaped tbsp white sauce, layer over half the vegetable sauce, sprinkle over half the mozzarella and cover with another layer of pasta. Spread over the ricotta mixture and add another layer of pasta. Spread over 1 heaped tbsp white sauce and sprinkle over the remaining mozzarella and the rest of the vegetable sauce. Finish with a final layer of pasta and the remaining white sauce. Cover with lightly greased foil and bake in the centre of the oven for 40 mins.
  5. Remove the foil; crumble over the goat's cheese. Bake for 5-10 mins until melted and the top is lightly browned. Serve with extra spinach, if you like. Will keep in the fridge, covered, for up to 3 days.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Vegetarian recipes

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