Red Pepper and Spinach Lasagna

Name: Red Pepper and Spinach Lasagna
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 serving(s)
Cuisine: italian
Ingredients: 5 red peppers, thickly sliced; 2 tablespoons olive oil; 2 tablespoons balsamic vinegar; 3 garlic cloves, finely chopped; 8 ounces fresh Baby Spinach; 5 ounces fresh lasagna noodles, prepared according to packet instructions; 10 ounces mozzarella cheese, thickly sliced; 2 1/2 cups milk; 1 bay leaf; 2 ounces butter; 1 1/2 ounces flour; 1 teaspoon Dijon mustard; 5 ounces parmesan cheese, grated

⏱ 75 mins 🍽 4 serving(s) 🌶 italian 🏷 Spinach

This vegetarian lasagna offers a fresh take on the Italian classic, featuring sweet roasted red peppers and tender baby spinach layered with fresh pasta and plenty of cheese. A creamy béchamel sauce flavoured with Dijon mustard and Parmesan brings everything together. It is a satisfying and flavourful main dish that bakes to perfection in about 75 minutes, serving four people.

Ingredients

5 red peppers, thickly sliced
2 tablespoons olive oil
2 tablespoons balsamic vinegar
3 garlic cloves, finely chopped
8 ounces fresh Baby Spinach
5 ounces fresh lasagna noodles, prepared according to packet instructions
10 ounces mozzarella cheese, thickly sliced
2 1/2 cups milk
1 bay leaf
2 ounces butter
1 1/2 ounces flour
1 teaspoon Dijon mustard
5 ounces parmesan cheese, grated

Method

Set your oven to 350°F. Arrange the sliced peppers in a roasting tin and coat them with the olive oil and balsamic vinegar. Roast them for 20 minutes, then add the chopped garlic and continue roasting for a further 10 minutes until the peppers are soft and slightly charred.
While the peppers roast, place the spinach in a large pan with a small amount of water. Cook it for just 2 minutes until it wilts. Season it to taste and then set it aside.
For the sauce, warm the milk with the bay leaf until it is nearly boiling, then let it simmer gently for 5 minutes. In a separate non-stick pan, melt the butter, stir in the flour and cook this mixture for 2 minutes, stirring continuously. Slowly pour in the warmed milk, whisking constantly, and bring it to a boil until it thickens. Mix in the Dijon mustard and half of the grated Parmesan cheese.
To assemble the lasagna, spread one third of the prepared sauce over the bottom of an ovenproof dish. Distribute half of the roasted peppers, half of the wilted spinach and half of the sliced mozzarella over the sauce. Place a layer of the prepared lasagna noodles on top. Repeat these layers once more. Finish by spreading the final third of the sauce over the top and sprinkling with the remaining Parmesan. Bake for 25 to 30 minutes.

Nutrition (per serving)

Sodium1205200 mg

Recipe details

CategorySpinach

Cuisineitalian

AuthorEnglish_Rose