This melty meat-free twist on lasagne is layered with spinach, peas and crisp courgettes. Crumble in creamy feta, top with béchamel and serve with a side of rocket. Buon appetito!
Prep Time
45 min
Cuisine
Italian
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Chop the leek[s]in half lengthways, then wash to remove any grit from between the leaves, then top, tail and slice finely
Heat a large, wide-based pan (preferably non-stick with a matching lid), with a drizzle of olive oil over a medium-low heat
Once hot, add the sliced leeks with a pinch of salt and cook, covered, for 7 min or until softened
2
Meanwhile, melt 30g [60g]butter and 1/2[1]Knorrvegetable stock cube in a pot over a medium heat
Once melted, add 30g [60g]flour and stir with a wooden spoon for 1 min or until a sandy paste forms – this is your roux
Add 400ml [800ml] milk gradually and whisk for 5 min or until a smooth, thick sauce remains
Remove from the heat and season with pepper – this is your béchamel
3
Chop the courgette[s] finely
Once the leek has softened, increase the heat to medium-high and add the courgette to the pan and cook for 4-5 min further or until cooked
4
While the courgette is cooking, grate the cheddar cheese
Crumble the feta cheese
5
Once the courgette is cooked, add the baby leaf spinach to the pan and cook, covered, for 2 min further or until wilted
6
Once wilted, remove the pan from the heat and stir through the blanched peas and crumbled feta – this is your feta vegetable mix
7
Layer 1/3 of the feta vegetable mix over the bottom of an oven-proof dish, top with 2lasagne sheets then top with a 1/3 of the béchamel, repeating this process twice until you end up with a final layer of béchamel
Top with the grated cheese, and cook in the oven for 30-35 min or until the pasta is cooked – this is your lasagne primavera
Tip: You may need to layer differently depending on your dish!
8
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