Sweet potato & peanut curry
Cook this tasty, budget-friendly vegan curry for an easy family dinner. With spinach and sweet potato, it boasts two of your five-a-day and it’s under 400 calories
Spinach & courgette lasagne
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 400g spinach
- 1 tbsp olive oil
- 2 garlic clovescrushed
- 250g mascarpone
- 1 tsp ground nutmeg
- 100g parmesan(or vegetarian alternative), grated
- 9 lasagnesheets
- 100ml double cream
- 3 large courgettessliced lengthways
Nutrition: Per serving
- kcal424
- fat33g
- saturates20g
- carbs16g
- sugars4g
- fibre2g
- protein14g
- salt0.4g
Method
step 1
Pour boiling water over the spinach in a sieve or colander to wilt it. Leave until cool enough to handle, then squeeze out any excess liquid. Heat the oil in a non-stick frying pan over a medium heat, add the garlic and soften for 1 min. Tip in the nutmeg and cook for 1 min more, then add the mascarpone, spinach, half the cream and half the parmesan. Season generously, stir well and set aside.
step 2
Heat oven to 180C/160C fan/gas 4. Spread a third of the filling over the base of a 20 x 30cm baking dish, cover with 3 lasagne sheets, then add a layer of courgettes. Repeat twice more. Pour the remaining cream over the final layer and sprinkle over the remaining parmesan. Bake for 40-45 mins or until the sauce is bubbling and the pasta has no resistance when you push a skewer through. Rest for 5 mins, then serve.
