Spinach, Pea and Ricotta Lasagne

Preparation Time
'
Cooking Time
'
Nr of servings
4
Difficulty Level
Want to boost your fibre intake? Then why not try this fibrelicious vegetable lasagne? Not only does this dish make a tasty and comforting evening meal, but each portion provides over half of your recommended daily fibre intake and contains a variety of vegetables including our family favourites Garden Peas, and our Country Veg Mix
Preparation Time
'
Cooking Time
'
Nr of servings
4
Difficulty Level

Ingredients

450 
g
 
Fresh or Frozen Spinach
2 
clove
 
garlic,
 
crushed or 1 teaspoon of garlic paste
1 
large
 
Red Onion
 
diced
2 
tablespoons
 
Rapeseed Oil
1/2 
teaspoon
 
Italian Herbs
1/2 
teaspoon
 
Garlic Granules
500 
g
 
Tomato Passata
400 
g
 
Chopped Tomatoes
1 
tablespoon
 
Balsamic Vinegar
250 
g
 
Garden Peas 375g WWF
250 
g
 
Ricotta
12-16 
Dried Lasagne Sheets
 125 
g
 
 (1) Reduced Fat Mozzarella Ball
15 
g
 
Parmesan Cheese
 
grated
1 bag Birds Eye Country Mixed Vegetables 

Our method

    1. Pre-heat the oven to 2000c/1800c fan/ gas mark 6.

    1. Cook the spinach in a pan on a low heat until wilted (you might need to do this in batches). If using frozen spinach, cook until defrosted and most of the water has evaporated.

    1. Transfer the wilted spinach to a colander over the sink and allow to cool slightly

    1. Whilst the spinach is cooling, use the same pan to fry the onion and garlic in the rapeseed oil, until softened.

    1. Add the Italian herbs and continue to cook for a few more minutes.

    1. Add the passata, chopped tomatoes, balsamic vinegar and season to taste. Bring to the boil then reduce the heat and continue to cook for 10 minutes, adding a splash of water if it gets too thick

    1. Whilst the tomato sauce is cooking, use your hands to squeeze any excess water out of the spinach, then place the drained spinach into a food processor.

    1. Place the peas in a sieve and run them over cold water to allow them to defrost a little, then add to the food processor along with the ricotta and some seasoning, then blitz until smooth. It should have a nice, spreadable consistency. If it’s too thick, add a splash of water and blitz again.

    1. Assemble the lasagne: pour one fifth of the tomato sauce into the bottom of an oven-proof dish and spread evenly, cover with four lasagne sheets, then spread over one quarter of the ricotta mixture. Repeat the same process until you have used all the lasagne sheets, ricotta mixture and tomato sauce.

    1. Break up the mozzarella ball into small pieces and scatter over the top of the lasagne, along with the grated parmesan.

    1. Place in the oven for 25-30 minutes until the lasagne is golden on top. 

    1. Cook the Birds Eye Country Veg Mix according to pack instructions, then serve on the side with a portion of lasagne.

WHAT OUR CONSUMERS THINK
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Info per serving

KCal
Fat (g)
Sat.fat (g)
Sugar (g)
Salt (g)
Nutritional Information
488
12.1
6
26.2
1.39
* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.