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Green vegetable and ricotta lasagne recipe

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Created by Suzanne Gibbs

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Photography: Richard Mortimer

Cuisine: Italian
Servings: Serves 6
Cooking Time: Less than 60 minutes
Course: Main

Ingredients

2 cups (400g) low-fat ricotta
1 cup chopped parsley
½ cup chopped basil
1 cup coarsely shredded baby spinach
pinch of grated nutmeg
1½ cups (120g) grated parmesan
2 bunches asparagus, cut into 3cm lengths
3 medium zucchini, sliced
9 instant lasagne sheets
½ cup (125ml) chicken stock

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Preparation

Preheat oven to 190°C. Grease a 16 x 27 x 5cm ovenproof baking dish.

Combine ricotta, herbs, spinach, nutmeg and half of parmesan in a large bowl. Season to taste. Set aside.

Steam asparagus and zucchini in a steamer over a saucepan of simmering water for 5 minutes, until just tender.

Spread a third of ricotta mixture over base of prepared baking dish. Top with a layer of lasagne sheets and half of vegetables. Repeat layering with lasagne, ricotta and remaining vegetables. Finish with a layer of lasagne and cover with remaining ricotta. Pour over stock and sprinkle with remaining parmesan.

Cover with foil and bake for 30 minutes. Preheat grill and remove foil. Place lasagne under grill for 3-4 minutes, until cheese is golden. Serve.

If you enjoyed this Green vegetable and ricotta lasagne recipe then browse more Italian recipes and our most popular hainanese chicken rice recipe.

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1.	The Beresford Hotel		Surry Hills
2.	Cellar 47		Shepparton
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6.	Universal Bar		Northbridge
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10.	Morning Star Estate		Mt Eliza

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