Asparagus, Pea and Pesto Lasagne

The other half is going to visit family tomorrow so I wanted to make him something nice for our last evening together before Christmas; however, at this time of year, isn’t everyone manically busy? All I can think about is wrapping paper, waking at night in a blind panic about presents I haven’t bought. So, I needed something extremely quick.

He loves lasagne, and so I decided to make one. When I thought through what makes a lasagne time consuming, I realised it’s the prep before it goes in the oven. Even in my Veggie Butternut Squash Lasagne the veg needs roasting in the oven first.

With this lasagne, the filling simply gets mixed together; you layer it up and top it with goats’ cheese then throw it in the oven. What could be easier? Not much of a looker but boy is it tasty!

Asparagus, Pea and Pesto Lasagne

250g fresh lasagne sheets

1 onion

150g asparagus spears

100g frozen peas

140g green pesto

400g half fat creme fraiche

300g goats’ cheese

1. Preheat the oven to 200 degrees.

2. Finely chop the onion and cut the asparagus into inch pieces. Mix together the onion, asparagus, peas (bash them up so that they’re not stuck together), pesto and creme fraiche in a large bowl.

3. In a large oven proof dish, layer lasagne, asparagus mix, lasagne, asparagus mix, lasagne. Spread the goats’ cheese over the top layer of lasagne.

4. Pop in the oven for 20-25 minutes and it’s done!

Butternut Squash and Sage Lasagne

I tried this recipe out on the off-chance that it would work – I love vegetarian lasagnes based around ricotta, and thought the butternut squash might make a nice, seasonal change to other roasted vegetables. I was worried about the texture though, but shouldn’t have been – we were both surprised by how well it worked, and how tasty it was! This is my favourite recipe of the last couple of months, so if you’re going to try anything, try this. It’s light, fragrant and easy to make.

It takes around an hour to make, but it’s worth it and the work which is needed is very straightforward. Give it a go – you won’t regret it!

By the way, if you like this, then I’m sure you’ll also love spinach and ricotta lasagne, spinach, tomato and goats cheese cannelloni and courgette lasagne.

This will serve 4 with a side salad.

Butternut Squash and Sage Lasagne

1 tbsp olive oil

650g butternut squash, peeled and cut into small chunks

1 handful sage leaves

4 cloves garlic

250g ricotta

200g creme fraiche

50g parmesan

1 egg

250g fresh lasagne sheets

1. Preheat the oven to 200 degrees.

2. Put the butternut squash, whole cloves of unpeeled garlic and half of sage leaves (chopped) in a roasting dish. Drizzle over the olive oil, season with salt and pepper and pop in the oven for 25 minutes until soft and golden.

3. Meanwhile, in a large bowl beat together the creme fraiche, the egg and half of the grated parmesan.

4. When the butternut squash is cooked, pick out the garlic cloves and bin them. Put the butternut squash into a large bowl. Carefully stir in the ricotta, trying not to break up the butternut squash too much.

5. To assemble the lasagne, cover an oven proof dish with 1/3 of the lasagne sheets. Cover with half of the butternut squash mixture, then another 1/3 of the lasagne sheets, then the remaining butternut squash, then the remaining lasagne sheets. Top this with the creme fraiche mixture. Even it out, then sprinkle over the remaining parmesan and sage leaves.

6. Bake in the oven for 30 minutes until golden and cooked through.

Courgette Lasagne

Do you ever have one of those days when you just want something hearty and warming, like a lasagne, but wish it was less calory laden? I have the answer for you right here!

This might sound like a strange concept, but really the courgette makes a beautiful, soft and creamy alternative to the meat part in a normal lasagne and I promise you, you won’t miss the meaty sauce at all.

This lasagne will feed six and takes about 45 minutes to make.

Courgette Lasagne

2 tbsps olive oil

1 onion

4 cloves garlic

1 small glass red wine

2 x 400g tins of chopped tomatoes

1 tsp mixed herbs

4 large courgettes

250g ricotta

6 fresh lasagne sheets

50g cheddar cheese

1. Start by making the tomato sauce. Finely chop two of the garlic cloves and the onion and add to a saucepan with half of the olive oil. Sizzle on a medium high heat for two minutes, then pour in the red wine and allow to simmer down. Tip in the chopped tomatoes, add the mixed herbs and season with salt and pepper. Turn the heat to low and simmer while you prepare the courgettes.

2. Finely slice the remaining two cloves of garlic and finely chop the courgettes. Add to another saucepan with the remaining olive oil and cook on a medium heat for 8-10 minutes, until the courgette has started to soften. Then turn off the heat and stir in half of the ricotta.

3. To layer the lasagne, start with half of the courgette mix, then half of the lasagne sheets. Next, half of the tomato sauce, then half of the courgette, the remaining lasagne sheets and top with the last of the tomato sauce.

4. Dot over the left over ricotta and sprinkle over the cheese. Bake in the oven at 180 degrees for 10 minutes, until golden and sizzling.