Spinach Lasagne

Ingredients for Spinach Lasagne

• 2 tablespoons olive oil

• 6 large onions (2 white, 2 red, 2 yellow), halved and thinly sliced

• 6 cloves garlic, chopped

• 350ml lowfat chicken or vegetable stock, divided

• 6 spring onions, thinly sliced

• 1 tablespoon dried oregano

• 2 teaspoons salt (preferably sea salt), plus more to season

• 1 teaspoon freshly ground black pepper, plus more to season

• 9 whole-wheat lasagne noodles

• 2 packages (250g each) frozen spinach

• 1 tablespoon salted butter

• 1 tablespoon plain flour

• 1 egg

• 250g part-skim ricotta

• Grated zest of 1/2 lemon

• Olive oil cooking spray

• 240ml grated Parmesan, divided

Heat oven to 191°C. In a large sauté pan over medium heat, heat oil. Add onions and garlic; toss to coat. Add 240ml stock; cover and reduce heat; simmer until onions are soft, 20 minutes. Reserve 120ml liquid. Add spring onions, oregano, salt and pepper to onion mixture; increase heat to medium and cook, stirring, until liquid evaporates, 20 minutes. Cook noodles as directed on package; drain and blot dry. Cook spinach as directed on package; drain, squeeze dry, and season with salt and pepper. In a small saucepan over medium heat, melt butter. Add flour; stir until roux is brown, 2 to 3 minutes. Add remaining 120ml stock to reserved liquid; whisk into roux until thick, 5 minutes. In a bowl, beat egg; stir in ricotta and zest. Coat a 9" x 13" pan with cooking spray; spread half of stock-roux mixture on bottom. Line pan with 3 noodles; layer on half of onion and ricotta mixtures, half of spinach and 1/3 cup Parmesan. Repeat layer with 3 noodles, remaining onion and ricotta mixtures and spinach, and 1/3 cup Parmesan. Top with remaining 3 noodles, half of stock-roux mixture and 80ml grated Parmesan. Cover with foil; bake until light brown, 50 minutes. Reduce heat to 163°C; remove foil and bake 15 minutes more. Let lasagne sit 15 minutes; serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.