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
200g
baby spinach
200g
feta
250g
ricotta
100g
Italian-style vegetarian hard cheese, grated
250g
fresh lasagne sheets
200g
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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
