Spring Vegetable Lasagne
Lasagne for the warmer months that everyone will like!
- Time
- 60 minutes
- Serves
- 4
- Calories
- 322
Ingredients
- 3 zucchinis, thinly sliced
- 600g, english spinach
- 6 asparagus spears
- 2/3 cup basil
- 200g ricotta
- 250g greek style natural yoghurt
- 1/2 cup cheese
- 1 cup peas
- 1 red onion, finely chopped
- 60g feta
- 50b basil pesto
- 1 tomato, thickly sliced
Method
- Preheat the oven to 180°C
- Mix ricotta and yoghurt together and place 1/4 of the mixture on the bottom of an oven proof lasagne dish.
- Place a bot of water on the boil and blanch the asparagus, spinach then chop and squeeze out the moisture. Add onion peas and pesto and mix together. Add 1/3 of this mixture to the lasagne dish.
- Layer 1/3 of the basil then 1/3 of the zucchini.
- Continue this pattern which should end with the ricotta mix on top, then layer the sliced tomato, feta and cheese and bake until golden.