ONE POT SUPERGREENS LASAGNE

ONE POT SUPERGREENS LASAGNE

Did someone say comfort food but make it nourishing? This one pot lasagne is exactly that. It is filled with protein, fibre, healthy fats and complex carbs, and most importantly, joy! A rich tomato base, topped with a creamy ricotta and spinach layer, a béchamel sauce, dollops of delicious pesto and lots of cheese to make this the ultimate weeknight dinner.

Serves 4

Prep Time: 30-35 min
Bake time: Min

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INGREDIENTS

• 6-8 wholewheat lasagne sheets (broken up)

• 150g grated cheese (mozzarella, cheddar or mix)

• 2 tbsp pesto (for dollops on top)

GREEN SAUCE LAYER

• 1 tbsp olive oil

• 1 medium red onion, finely chopped

• 1 clove garlic, minced

• 2 tins chopped tomatoes (400g each)

• 2 medium courgettes, slices into half moons

• 1 jar butter beans with stock. If using a can, drain & rinse the beans

• 1 tsp dried oregano

• ½ tsp chilli flakes

• salt & pepper to taste
  

  SPINACH & RICOTTA LAYER

• 500g fresh spinach

• 250g ricotta

• 2 tbsp fresh dill, chopped

• 1 tbsp fresh bail, chopped

• salt & pepper to taste
  

• BECHAMEL SAUCE

• 40g plain flour

• 40g butter

• 400ml milk

• Fresh nutmeg

• salt and pepper to taste

METHOD

1. Pre-heat the oven at 180C.

2. Heat olive oil in a large pan. Add chopped onion and garlic and sauté for a few minutes until softened. Then, add in the chopped tomatoes, courgettes, butter beans, oregano, chilli flakes, salt, and pepper. Simmer 10–15 min until courgettes are tender and sauce thickens slightly.

3. To prep the ricotta layer, blanch spinach briefly in boiling water (or sauté), then drain and roughly chop. Mix the spinach with ricotta, dill, basil, salt, and pepper. Set aside.

4. Then, make the béchamel by melting butter in a small saucepan. Stir in the flour and cook for one minute, while constantly stirring to remove any lumps. Gradually whisk in the milk little by little - make sure you whisk well between each addition. Cook until thickened and coats the back of a spoon. Season with lots of freshly grated nutmeg, salt, and pepper.

5. Assemble the lasagne: break the lasagne sheets into smaller pieces and stir them into the tomato layer. Spoon the ricotta mixture on top of the tomato layer and stir gently. Pour over the béchamel and add small dollops of pesto. Finally, sprinkle grated cheese evenly on top.

6. Bake for 25-30 minutes until golden and bubbling.

7. Cool slightly before serving.

   Keep in airtight containers in the fridge for up to 4 days.
   

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• NUTRITIONAL INFO

  Per Serving (makes 4)

  • Calories: ~585 kcal

  • Protein: ~26.5g

  • Carbohydrates: ~50 g

  • Fibre: ~10g

  • Fat: ~27 g
    

  • Iron: ~5.2 mg

  • Calcium: ~420 mg

  • Potassium: ~950 mg

  • Magnesium: ~ 135 mg

  • Vitamin C: ~25 mg

  • Zinc: ~3.5 mg

  All values are an estimate.

These recipes are provided for inspiration. They are not prescriptive meal plans or serve as medical advice. We encourage you to listen to your body, honour your hunger and fullness, and adapt meals to suit your individual needs and preferences.