Creamy Courgette Lasagne

Name: Creamy Courgette Lasagne with fresh pasta sheets & spinach
Total time: 55 min
Yield: 2
Cuisine: Italian
Ingredients: 1 piece Courgette; 1 piece Onion; 2 piece Garlic; 5 g Fresh oregano; 200 g Spinach; 200 g Cooking cream; 40 g Grana Padano flakes DOP; 200 g Fresh lasagne sheets; 1 tablespoon Olive oil; 500 milliliters Low sodium vegetable stock; 40 g [Plant-based] butter; 40 g Flour; to taste Salt and pepper

with fresh pasta sheets & spinach

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Do your teeth feel gritty after eating spinach? To avoid this, be sure to include a calcium-rich component in the meal. For example, in this dish we've included cream and cheese!

Tags:

Veggie

•Family

Allergens:

Melk (inclusief lactose)

•Ei

•Tarwe

•Gluten

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total55 minutes

Cooking Time35 minutes

DifficultyMedium

Ingredients

Serving amount

½ piece

Courgette

½ piece

Onion

1 piece

Garlic

2.5 g

Fresh oregano

100 g

Spinach

100 g

Cooking cream

(Contains: Melk (inclusief lactose))

20 g

Grana Padano flakes DOP

(Contains: Melk (inclusief lactose), Ei)

100 g

Fresh lasagne sheets

(Contains: Ei, Tarwe, Gluten May be present: Mosterd, Soja)

Not included in your delivery

½ tablespoon

Olive oil

250 milliliters

Low sodium vegetable stock

20 g

[Plant-based] butter

20 g

Flour

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3699 kJ

Calories884 kcal

Fat48.1 g

Saturated Fat27.3 g

Carbohydrate86.1 g

Sugar11.9 g

Dietary Fiber12.6 g

Protein27.6 g

Salt1.3 g

Potassium316.3 mg

Calcium154.5 mg

Iron3.2 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Bowl

•Baking Sheet with Baking Paper

•Wok or sautépan

•Whisk

•Oven Dish

Cooking Steps

Preheat the oven to 220°C and prepare the stock.
Slice the courgette into rounds of 0.5cm thickness.
Transfer the courgette to a bowl and drizzle with olive oil.
Season with salt and pepper, then toss well to coat (see Tip).

Tip: to save time washing up, you can also do this directly on the baking sheet.

Transfer the courgette to a parchment-lined baking sheet and roast in the oven for 10 minutes.
In the meantime, chop the onion and crush or mince the garlic.
Pull the oregano leaves off the stems and finely chop the leaves.

Melt the butter in a wok or deep frying pan over medium-high heat.
Fry the garlic and onion for 2 minutes, then whisk in the flour.
Pour in a third of the stock and whisk continuously to incorporate, then repeat twice more with the rest of the stock so as to make a smooth sauce.
Bring to a boil, then allow to thicken and reduce for 1 - 2 minutes. Season the sauce taste with black pepper.

Stir the oregano and spinach into the sauce. Allow the spinach to wilt and reduce.
Add the cream and a third of the cheese, then season with salt and pepper and cook for 2 - 3 more minutes.
Grease an oven dish with butter or olive oil.
Cut the lasagne sheets as necessary according to the size of the oven dish.

Transfer a shallow layer of sauce to the oven dish.
Top with lasagne sheets and press down (see Tip).
Top the lasagne sheets with a layer of sauce, then arrange some of the courgette slices on top.
Repeat so as to use all the ingredients, reserving some sauce for the top.

Tip: this will help the sauce spread evenly and the lasagne will cook more quickly.