School recipes: Vego lasagna!

A light and creamy version of everyone’s favourite, made with spinach and ricotta.

10

Serves

1h

Prep

45m

Cook

Ingredients

Filling

  • 500g (56753) Garden Supreme Chopped Spinach Portions, thawed, drained and squeezed
  • 600g (7366) Perfect Italiano
    Ricotta Cheese
  • 1 (81481) Caterers’ Choice Bulk Large Egg
  • ½ tsp (55761) Caterers’
    Choice Ground Nutmeg
  • (55770) Caterers’ Choice Fine Cracked Black Pepper, to taste
  • 100g (17574) Perfect Italiano Grated Parmesan Cheese
  • 100g (1821) Mainland Shredded Mozzarella Cheese

 

Béchamel sauce

  • 50 (66815) Western Star Unsalted Butter
  • 4 tbsp (56339) Caterers’
    Choice Plain Flour
  • 800ml low-fat milk
  • (55770) Caterers’ Choice Fine Cracked Black Pepper, to season

 

Tomato sauce

  • 1 tbsp (59060) Alfina’s
    Extra Virgin Olive Oil
  • 1 small onion, chopped
  • 2 x 400g cans (74722)
    SPC Diced Tomatoes
  • 1 tsp (55764) Caterers’ Choice Ground Oregano
  • 750g large pasta sheets

Method

1. To make the filling

Place spinach into a large bowl with the ricotta, egg, nutmeg, 1/2 of the parmesan , 1/2 of the mozzarella and pepper to form a smooth mixture.

2. To make the béchamel sauce

Melt the butter in a small heavy-based saucepan over medium heat. Use a wooden spoon to stir in flour and cook for 1-2 minutes, stirring continuously. Remove from heat, slowly add milk and use a whisk to combine well. Return to heat and cook, stirring, for 5 minutes or until mixture thickens. Season with pepper.

3. To make the tomato sauce

Heat the olive oil in a heavy-based pan over medium-high heat and cook the onion for 5 minutes or until soft. Add the tomatoes and oregano. Stir. When bubbling, cook for 10-15 minutes until it reduces by a quarter.

4. To assemble

Preheat oven to 200°C/ 180°C fan-forced. To assemble the lasagna, spread a little of the tomato sauce over base of a large baking tray. Layer 1/3 of the pasta sheets over tomato sauce. Top with 1/3 of the spinach mixture. Top with 1/3 of the béchamel. Repeat this two more times. Sprinkle over the remaining parmesan and mozzarella and bake for 45 minutes or until golden brown. Allow to cool a little, cut into portions. Serve hot

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Read the ultimate guide to creating a healthy school canteen