Spinach and ricotta lasagne with courgette pasta

Some may say this dish is just "perfect for eating on an evening in springtime", and that "this spinach and ricotta lasagne with courgette pasta is a good alternative to a typical pasta bake" ... I think I would agree with them!

The recipe per serving works out at 19.3 g carbs so for some readers the carb count may be a little high. As you may have already read on this blog, we try and bring a variety of recipe ideas to this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

However, I just love the mix of spinach - ricotta and Parmesan cheese - and of course the Courgette pasta, a low carber's favourite!

Here are the ingredients you'll need:

For the white sauce:
50 g unsalted butter
50 g plain flour
600 ml semi-skimmed milk
nutmeg, to grate

For the lasagne:
600 g fresh baby spinach
25 g pine nuts
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, chopped
250 g ricotta cheese
50 g Parmesan, finely grated
freshly ground black pepper
3 large courgettes, thinly sliced

To make the white sauce:
1. Heat the butter in a saucepan, add the flour and cook for 2 minutes. Remove from the heat and whisk in the milk. Bring almost to the boil, reduce the heat and then simmer for 4 minutes. Season with the freshly ground nutmeg

To make the lasagne:
1. Preheat the oven to 200˚C / fan 180˚C / gas 6. Meanwhile, place the spinach in a large saucepan and add a splash of water. Cook over a medium-high heat for 2-3 minutes until wilted. You may need to do this in batches. Tip into a colander to drain and, when cool enough to handle, squeeze out all the excess moisture and roughly chop.

2. Place the pine nuts in a medium saucepan and carefully toast over a low heat. Set to one side. In the same pan, heat the oil, add the onion and gently cook for 5 minutes until softened. Add the garlic and cook for a further 2 minutes. Place the spinach in a bowl, add the onion mixture, ricotta and half the Parmesan. Season with black pepper and combine well.

3. To assemble, place a third of the courgettes in the base of a 2 litre baking dish. Add a third of the white sauce and half of the spinach mixture. Scatter with pine nuts and add another third of courgettes. Add another third of white sauce and the remaining spinach mixture. Scatter with the remaining pine nuts and use the remainder of the courgette. Finally add the remainder of the white sauce and finish with a scattering of Parmesan.

4. Bake for 45 minutes until golden and bubbling.

The above amounts will serve six, so obviously amend as necessary, to suit the number of people who will be enjoying this meal with you.

Lay the table, open the chilled white wine, and enjoy ...
Original recipe idea from here 

Bon Appetit

All the best Jan