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SPINACH AND RICOTTA VEGGIE LASAGNA

mEAT-FREE mONDAY
Directions

To make the vegetable filling.  

Slice the mushrooms, dice the onions, garlic, and celery, and mince the garlic.  

Heat a large pot with oil add the mushrooms and sauté for 2-3 minutes. Add the carrots, celery, onions, and garlic into the pot. Cook for 4 -5 minutes stirring often Add the Italian herbs and tins of tomatoes. Season with salt and pepper. Cook the mixture for a further 5-7 minutes. Remove from the heat and set aside.  

To make the spinach and ricotta filling: 

Melt the butter in a large frying Pan add the LeaderBrand Spinach, stir and cover with a lid for 1 minute to wilt the spinach.  

Remove from the heat. When the spinach has cooled chop the spinach.  

In a large bowl add the chopped spinach, ricotta cheese, chopped basil leaves, nut meg, parmesan cheese and egg. Mix to combine. Season with salt and pepper.  

To build the lasagna.  

In a bowl mix the mozzarella cheese and tasty cheese- Set aside. 

In a 40 x 25cm oven proof rectangle dish place 3 lasagna sheets onto the bottom of the dish. This will prevent the filling from falling out when you are serving. Spoon ⅓ of the tomato vegetable mixture into the bottom of the casserole dish. Add ⅓ of the ricotta and spinach mixture on top and spread out evenly. Sprinkle over ⅓ of the cheese mixture. Place 3 more lasagna sheets on top and add the veggie tomato sauce & ricotta and spinach mixture on top. Repeat this step one more time to create 3 layers finishing with the ricotta and spinach on top & top with the remaining cheese on top.  

Place in the oven to bake at 180°C for 40 minutes until golden and bubbling. 

Remove from the oven and set aside for 10 minutes before serving.  

Serve with extra Parmesan cheese if you wish and a crispy LeaderBrand Rocket salad.  

Featured Products

BABY SPINACH

Creamy, smooth, and very nutritious! Toss through another salad, add a handful to a smoothie or cook with many other dishes.

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LeaderBrand runs its own independently verified food safety programme.

The programme incorporates internationally recognised standards of agricultural production, product safety, traceability and record-keeping.

Servings per package: 3

Serving size: 40 g

Avg Quantity per serve Avg Quantity per 100 g
Energy  32 kJ 81 kJ
Protein 1.2 g 3.0 g
Fat, Total 0.1 g 0.3 g
– saturated <0.1 g <0.1 g
Carbohydrate 0.0 g 0.0 g
– sugars 0.0 g 0.0 g
Dietary Fibre 1.0 g 2.4 g
Sodium 7 mg 17 mg
Folate 88 ug (44% RDI*) 220 ug
Vitamin A  113 ug (15% RDI*) 283 ug

Source: The Concise New Zealand Food Composition Tables, 14th Edition 2021

Quantities stated above are averages only.

*Recommended Daily Intake (NZ Adult)

timer Total time 60 mins hourglass_empty Prep time 20 mins timer Cook time 40 mins people Serving 6 people info_outline Difficulty Easy
Ingredients

For the vegetable filling:  

  • 180g carrot diced (approx 2 large carrots) 
  • 180g celery diced (approx 2 celery sticks)  
  • 300g mushrooms  
  • 4 cloves garlic  
  • 1 onion  
  • 1 tsp Italian herbs  
  • 2 x tins 400g crushed tomatoes

For the spinach and ricotta filling. 

  • 2 x 120g bags LeaderBrand Baby Spinach 
  • 15g butter 
  • 500g ricotta cheese 
  • 1 egg 
  • Pinch of nutmeg  
  • ¼ cup fresh basil leaves chopped  
  • Salt & pepper 
  • 12 no cook lasagna sheets  
  • 100g mozzarella cheese 
  • 100g tasty cheese 
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