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
200 g baby spinach
200 g feta
250 g ricotta
100 g Italian-style vegetarian hard cheese, grated
250 g fresh lasagne sheets
200 g 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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. 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
