Quick artichoke, pea & spinach lasagne
Prep
15 mins
Cook
15 mins
Servings
4
Difficulty
Medium
This is my go to weeknight dinner when I need something satisfying but don't have much time. Packed with leafy greens and fresh vegetables, spinach is brilliant for iron and keeps you feeling full, which is always a bonus. The beauty of this lasagne is that it comes together in just thirty minutes from start to table, and honestly, most of the ingredients are probably already in your kitchen. Layer everything up, pop it in the oven, and you've got a proper comforting meal without any fuss. It's one of those recipes that feels fancy enough for guests but simple enough for a busy Tuesday night.
Ella x
Ingredients
- 1 tbspolive oil
- 450 gramsessential spinach
- 240 gramsessential artichoke hearts in water(cans Essential Artichoke Hearts, drained)
- 300 mlsvegetable stock
- 1unwaxed lemon(zest of all, juice of 1/2)
- 60 gramsvegetarian hard cheese(finely grated)
- 2 clove/sgarlic(crushed)
- 300 gramspetit pois( Essential Petits Pois, defrosted)
- 6fresh lasagne sheets(halved lengthways)
- 300 mlscreme fraiche(pot Essential Reduced Fat Crème Fraîche)
- 25 gramsbasil(leaves picked (optional))
Detail level
Instructions
- 1
Heat the oil in a large, shallow casserole dish or ovenproof sauté pan and add the spinach, cooking it in batches with a splash of water until wilted. Tip into a sieve, allow to cool, then squeeze out as much liquid as possible. Put on a plate lined with kitchen paper, then roughly chop.
- 2
While the spinach is cooling, preheat the grill to medium-high. Put the artichoke hearts in a food processor with the vegetable stock, lemon juice, 1⁄2 the cheese and the garlic; whizz to make a thick sauce, then season. Wipe out the pan used for the spinach and tip in the sauce along with the spinach and peas. Nestle the lasagne sheets into the sauce and simmer over a low heat for 5 minutes, stirring carefully from time to time.
- 3
Stir most of the lemon zest (reserving a little to serve) into the crème fraîche, season, then dollop over the lasagne. Sprinkle over the remaining cheese, then grill for about 5 minutes until golden and bubbling. Scatter with a few basil leaves (if using), the remaining lemon zest and ground black pepper to serve.
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