Creamy Courgette Lasagne
with fresh pasta sheets & spinach
There's a new ingredient in your box! Taste the sunshine with Hello Buon Appetito: a rich blend of tomato, herbs and a hint of chili – perfect for adding extra flavour to any dish.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ piece
Courgette
½ piece
Onion
1 piece
Garlic
2.5 g
Fresh oregano
100 g
Spinach
50 g
Cooking cream
(Contains: Melk (inclusief lactose))
20 g
Grana Padano flakes DOP
(Contains: Melk (inclusief lactose), Ei)
2 piece
Fresh lasagne sheets
(Contains: Ei, Tarwe, Gluten May be present: Gluten, Haver, Mosterd, Soja, Gerst)
½ sachet(s)
Hello Buon Appetito
Not included in your delivery
½ tablespoon
Olive oil
250 milliliters
Low sodium vegetable stock
15 g
[Plant-based] butter
10 g
Flour
to taste
Salt and pepper
Nutrition Values
Utensils
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, the Hello Buon Appetito and the 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.
- Top with a layer of sauce, then arrange some of the courgette on top.
- Repeat until you have used up all of the sauce, being sure to finish with a layer of sauce on top (see Tip).
Tip: if you have extra lasagne sheets, keep them in the fridge to use another time.
- Scatter over the rest of the cheese.
- Bake the lasagne for 30 - 35 minutes.
- Allow to stand for 3 minutes before serving.
