Red pepper and spinach lasagne
If you are looking for a vegetarian lasagne recipe, or simply want to update the Italian classic, try this easy pepper and spinach version. We can’t tell you just how terrific this veggie lasagne is – tender pepper and fresh spinach smothered in oozing cheese.
Preparation time: 15 minutes
Cooking time: 1 hour
Serves 4
5 red peppers, thickly sliced
2tbsp olive oil
2tbsp balsamic vinegar
3 garlic cloves, finely chopped
250g packet fresh
baby spinach
150g (5oz) fresh lasagne sheets, prepared according to packet instructions
2 x 150g packets mozzarella, thickly sliced
For the bechamel sauce
600ml (1pt) milk
1 bay leaf
50g (2oz) butter
40g (1½oz) flour
1tsp Dijon mustard
150g (5oz) Parmesan, grated
1 Preheat the oven to 180 C, 160 C fan oven, 350 F, gas 4. Place the peppers in a roasting tin and drizzle with the oil and balsamic vinegar. Roast for 20 minutes, add the garlic and roast for a further 10 minutes until the peppers are softened and charred.
2 Meanwhile, wilt the spinach in a large pan with a splash of water for 2 minutes only. Season well and set aside.
3 To make the sauce, heat the milk with the bay leaf to just below boiling point and simmer gently for 5 minutes. Melt the butter in a non-stick pan, add the flour and cook, stirring all the time, for 2 minutes. Gradually add the milk, whisking well, and bring to the boil until thickened. Stir in the mustard and half of the Parmesan.
4 To layer up the lasagne, spoon a third of the sauce into the base of a 2 litre (1¾pt) ovenproof dish. Scatter over half of the peppers, half of the spinach and half of the mozzarella. Top with a layer of lasagne. Repeat this process, finishing with the final third of the sauce. Scatter over the remaining Parmesan and bake for 25 to 30 minutes.
Per serving: 850cals, 51g fat, 29g saturated fat, 45g carbohydrate
w&h tip
Italian food tends to rely heavily on cheese. If you want to reduce the fat but retain the flavour, there are ways around this.
Go for a completely different taste sensation – dried porcini mushrooms and heaps of fresh herbs are a fabulous way of adding “good for you” flavours. This version cuts out an amazing 42g of fat and 491 calories per serving. Place the peppers in a roasting tin lined with BacoFoil’s Release foil (which is completely non-stick) and roast as before but omitting the oil. For the sauce use skimmed milk and infuse with the bay leaf. Use sauce flour, which means you don’t need any extra fat – just whisk it into the milk and omit the butter. Don’t add the Parmesan to the sauce – reduce the amount to 4tbsp and sprinkle it on top at the end of step 4. The mozzarella has to go if you want to reduce the fat. For flavour, add 25g (1oz) dried porcini mushrooms – soak them in boiling water first, then drain and add to the layers with the spinach and 5tbsp chopped fresh basil. Layer up the lasagne as before and bake for 25 to 30 minutes
Per serving: 359cals, 9g fat, 4g saturated fat, 30g carbohydrate
