One-pan spinach lasagne recipe
An easy cheat's lasagne perfect for a midweek dinner. Serve with a sharp salad.
Ingredients
- 1 tbsp olive oil
- 2 courgettes/zucchini, sliced into 5mm ( ¼ inch) discs
- 250 g cream cheese (or mascarpone)
- 100 ml double (heavy) cream
- 75 g Parmesan, finely grated
- 1 unwaxed lemon, zest only
- 2 garlic cloves, grated
- 0.5 tsp ground nutmeg
- 350 g spinach (or spring greens or kale)
- 200 g dried lasagne sheets, each one snapped into 3 or 4 pieces
- 1 small bunch of fresh basil
- 1 pinch each sea salt and freshly ground black pepper
- 1 scattering of toasted pine nuts, to serve
Details
- Cuisine: British
- Recipe Type: Pasta
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 25 mins
- Serves: 4
Step-by-step
- Heat the olive oil in a large non-stick frying pan over a medium–high heat. Add the courgette slices, along with a big pinch of salt, and fry for 8–10 minutes, tossing regularly, until the courgettes are softened and charred in places.
- Meanwhile, in a jug, combine the cream cheese, double cream and most of the Parmesan, along with 400 ml (14fl oz) water. Add the lemon zest, season generously and mix well.
- Once the courgettes have softened, add the garlic and nutmeg to the pan and fry for 1 minute.
- Pour the contents of the jug into the pan and stir until it starts to bubble a little.
- Now add the spinach and most of the basil: you might have to do this gradually, adding a handful at a time and stirring as it wilts down before adding more.
- Once the spinach has completely wilted down, reduce the heat to medium. Add the lasagne pieces. Use your spoon or spatula to make sure they are all submerged and spread out within the sauce.
- Cover with a lid and cook for 6 minutes, then give everything a good stir, breaking up any lasagne pieces that might have stuck together. Try to flatten them out: this will create the lasagne feel and make it possible to cut out slices.
- Scatter with the remaining Parmesan, then cover and cook for 2 minutes further. Check that it’s cooked through: a knife should slide through without any resistance. If not, cover with a lid and cook for 2 minutes more.
- Remove from the heat and leave to sit for 5 minutes, then scatter over the remaining basil leaves and pine nuts. Use a spatula to divide into 4 portions and serve straight out of the pan at the table.
This recipe is from ONE: One Pan, One Hob, One Meal by Elena Silcock. Published by Hamlyn (16.99). Photography by Louise Hagger.
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