You don't have to cook any elements of this vegetarian lasagne before assembling, which means it can be on the table in just 30 minutes. Using a mix of feta and ricotta cheeses gives this pasta dish a lovely light and fresh flavour. Plus, it only has 6 ingredients making it perfect for a quick midweek supper.
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Yields:
4 serving(s)
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Cal/Serv:
524
Ingredients
200g
baby spinach
200g
feta
250g
ricotta
100g
Italian-style vegetarian hard cheese, grated
250g
fresh lasagne sheets
200g
cherry tomatoes, halved
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. Put the spinach into a large heatproof bowl, cover with just-boiled water from the kettle. Leave for 1min, then drain and cool under cold running water. Drain again. Lift up handfuls and squeeze out as much excess moisture as you can. Return to the empty bowl.
Step 2In a food processor whizz the feta, ricotta and a little seasoning until smooth and combined. Alternatively, mash with a fork in a medium bowl until combined. Add to the spinach bowl, with 75g of the hard cheese. Mix to combine.
Step 3Arrange 1/3 of the lasagne sheets in the base of a rough 22 x 28cm ovenproof serving dish. Top with 1/3 of the ricotta mix, spreading to level. Sprinkle over 1/2 the tomatoes. Repeat the layering twice more, finishing with the ricotta mixture. Sprinkle over the remaining 25g hard cheese.
Step 4Cook in the oven for 20min, or until golden and bubbling. Serve with a crisp green salad, if you like.
If your lasagne doesn’t need to be vegetarian, you can use Parmesan instead of Italian-style hard cheese.
If you like this recipe, why not try our classic lasagne recipe.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
