Green vegetable lasagna

Enjoy this delicious lasagna, a perfect combination of creamy ricotta, sundried tomato pesto and fresh spinach, with a touch of crunchy broccoli. Topped with creamy tomato sauce and topped with melty mozzarella, this lasagna is convenient for making ahead, freezes perfectly and cooks easily for a comforting and tasty meal.

0 comments

20 min
6
33 min
Freeze for three months.

  • Ingredients

    • 9 lasagna pasta
    • 1 container of ricotta cheese (400 g)
    • 30 ml (2 tbsp) sun-dried tomato pesto
    • 250 ml (1 cup) finely chopped fresh spinach
    • 250 ml (1 cup) broccoli, cut into small florets
    • Salt and pepper from the mill
    • 500 ml (2 cups) tomato sauce
    • 500 ml (2 cups) grated mozzarella cheese

  • Preparation

    1. Preheat oven to 375°F.
    2. In a large pot, bring water to a boil. Stir in lasagna noodles and cook for 13 minutes or until al dente. Drain and set aside.
    3. In a bowl, mix the ricotta cheese, sun-dried tomato pesto and spinach. Add salt and pepper to taste. Set aside.
    4. In 6 individual ovenproof and freezer-safe gratin dishes, spread a third of the sauce. Add ½ lasagna noodles to each dish.
    5. Divide half of the ricotta mixture and add ½ lasagna noodles to each dish.
    6. Spread another third of the sauce, add the other half of the ricotta mixture and spread the broccoli.
    7. Add ½ lasagna noodle to each dish, top with remaining sauce and garnish with grated cheese. Place in freezer.
    8. When ready to eat, place directly in the oven for 30 to 40 minutes or until the cheese is melted and lightly colored.

For the adventurers

Notes and tips

Replace ricotta cheese with 4% cottage cheese.

Réaliser en Batch-Cooking