Courgette and Spinach Lasagne (V)

Ingredients (serves 2)

  • 250g spinach, washed & stalks removed
  • 350ml milk
  • 2 garlic cloves, finely chopped
  • 1 bay leaf
  • 25g butter
  • 25g flour
  • 50g grated cheese
  • 2 courgettes, grated
  • 200ml cream cheese
  • 1 egg
  • dried lasagne sheets


Cook the spinach until just wilted. Drain and leave to cool in a colander. Tip the milk into the saucepan and bring to a gentle simmer. Add the garlic and bay leaf. In a second saucepan melt the butter and add the flour so that it forms a thick paste. Add the warmed milk bit by bit while whisking. The milk should thicken into a smooth sauce. Whisk in the cheese. Season with salt, pepper and a light grating of nutmeg.

Fry the courgettes gently for 8-10 mins in a little oil. Season with salt and pepper. Take the cooled spinach and squeeze out the excess water. Roughly chop it and mix in a bowl with the curd cheese and a seasoning of salt and pepper. Crack the egg into the white sauce and whisk thoroughly.

Spread the courgettes in an oven dish. Arrange a single layer of lasagne sheets on top. Cover with 1/2 the white sauce. Top the sauce with the spinach mix. Add a final layer of lasagne sheets and top with the remaining sauce. Bake in the oven at 180 degrees celsius for 25-30 mins or until golden brown.

Recipe contributed by Alison from Riverford Organic Farmers