Sep 20

Sep 20 courgette, spinach and ricotta lasagna

This might be one of the last recipes I made with courgette’s out of my family in law’s garden. A little sad summer is getting to an end. But the upside is that pumpkins, figs and apples are in full swing! To honor the courgette one more time before we jump into fall recipes I proudly present you an all green lasagna, no tomatoes involved. Layers of creamy tofu ricotta with spinach running through, courgette sauce and a whole lotta parmesan. I decorated this lasagna with a yellow courgette I had to use up. Ugh how I love summer and it’s produce!

I’m wondering if you actually read all of this when looking for a recipe. If I’m being honest, I don’t most of the times when i’m looking for recipes. But then again I almost never follow a recipe, i just come up with a dish in my head and make it. For you who is reading this let me explain how to make this no tomato sauce lasagna.

Lasagna might sound intimidating and I hear you thinking, it’s so much work to make all the different layers then assemble and bake. I hear you, I feel you, nothing worse than hours of cooking. But this lasagna is actually pretty quick and easy. All you have to do is make the courgette sauce, ricotta mixture and you’re all set.

I used the courgette sauce from one of my previous recipes and it worked so well. I love how versatile some recipes are and you can make all different kinds of dishes with just one sauce. So if you made my creamy courgette pappardelle and you have sauce leftover, try this lasagna!

recipe

serves 4-6 people

ingredients

1 batch of courgette sauce, find the recipe here
400 gr of firm tofu
1kg of fresh spinach leaves
1-2 garlic cloves, minced
1 pack of lasagna sheets
1 courgette, sliced in thin rounds
1 block of vegan parmesan, my favorite ;)
Fresh basil or parsley to serve
salt and pepper to taste
pinch of nutmeg
olive oil

How to

Start by preheating your oven to 180°C.
Crumble the tofu in a blender and add a little slash of water.
Blend until it has a ricotta like texture.
Add the tofuricotta in a mixing bowl.
Heat up a few tablespoons of olive oil in a deep frying pan.
Add the spinach and cook down on medium high heat.
Add the minced garlic and season with salt and pepper.
Leave to cool for a little before chopping the spinach finely and adding it to the tofu ricotta.
Add the juices that came out of the spinach too.
Mix well, season with a pinch of nutmeg and grate in some vegan parmesan to your liking.
If needed add some more salt and pepper.
Start by assembling the lasagna by placing a layer of courgette sauce first in a baking dish.
Add a few spoons of the ricotta and spread it around.
Grate over some vegan parmesan and add a layer of pasta.
Repeat with a layer of courgette sauce, ricotta, parmesan and pasta.
Do this until the baking dish is full, making sure you and up with a layer of courgette sauce on top.
Add the courgette rounds on top, season with salt and pepper and a drizzle of olive oil.
Bake in the oven for 30-40 minutes until the pasta is cooked through and the courgette on top is slightly caramalized.
Serve with fresh basil or parsley on top.
Buon appetito!