Spinach, Butterbean & 4 Cheese Lasagna
This Spinach, Butterbean & Four-Cheese Lasagna is a celebration of lighter, brighter comfort food, perfect as we move into warmer days. It has all the cosy satisfaction of a classic lasagna, but feels fresher, greener and far less heavy.
Layers of lentil lasagna sheets bring extra fibre and plant-based protein, while spinach, courgette, peas, carrot and red pepper add colour, sweetness and a generous dose of veg. Butterbeans melt beautifully into the filling, giving a creamy texture and another lovely boost of fibre.
The basil spinach sauce is what makes this dish really sing, vibrant, herby and silky, with garlic and lemon zest lifting every layer. Finished with ricotta, cottage cheese, mozzarella and pecorino, it’s rich and comforting without feeling too much.
It’s a gorgeous lunch-party dish, especially served warm from the oven with a crisp green salad.
INGREDIENTS
Lasagna Filling:
1-2 tablespoons olive oil
1 onion, diced
4 garlic cloves, crushed
1 red bell pepper, diced
1 1/2 cups frozen peas
1 carrot, peeled and diced
1 courgette, diced
1/2 teaspoon salt
1/2 teaspoon pepper
optional: 1/4 teaspoon chilli flakes
1 tablespoon fresh oregano, or teaspoon dried Italian seasoning, or oregano
500g fresh spinach, chopped (minus 1 cup for sauce)
1 tablespoon lemon zest
Basil Spinach Sauce
100g fresh basil leaves
1 cup, packed baby spinach
1 3/4 cups milk (soy milk, whole milk, nut milk)
1/2 teaspoon salt, more to taste
1/2 teaspoon pepper
2 fat garlic cloves, chopped
1 tablespoon flour or cornstarch
2 tablespoons olive oil
Ricotta Filling
1 cup whole milk ricotta
1 cup cottage cheese
1 egg
1 box of Lentil Lasagna sheets
1 ball of mozzarella, shredded
175g pecorino, save 2 tbsp for the top
1 tin of butterbeans, drained and rinsed
2 cups shredded cooked chicken (optional)
METHOD
Preheat oven to 200c
Make the filling. In an extra-large sauté pan, heat oil over medium-high heat. Add onion, carrot, courgette and bell pepper and cook for 3-4 minutes, stirring, Lower the heat to medium. Add the garlic, salt, pepper, chilli flakes and oregano. Sauté 2-3 more minutes until the onion is tender. Add the chopped spinach, lower the heat, and stir, letting the spinach wilt. Stir until all the spinach is wilted and well combined.
Stir in the lemon zest, frozen peas, taste, adjust the salt, turn off the heat. (You’ll need at least 4 cups; more is good.)
Make the sauce: Place the basil, spinach, milk, salt, pepper, garlic cloves, and flour (or cornstarch) in the blender. Leave out the oil. Blend until completely smooth, and there are no specs of basil. Add a teaspoon of oil, blend for 10 seconds, and while the blender is going, slowly stream in the remaining oil to emulsify the sauce. Blend for 15 more seconds on med-high. Place the Spinach Basil Sauce in a medium saucepan or medium pot and whisk over medium heat just until it comes to a simmer; this will thicken it. Turn the heat off.
Make the filling: In a large bowl, mix the ricotta, cottage cheese with the egg. Fold in the cooled veggie filling. Stir in the beans, mozzarella and the pecorino. Remember to save 2 tbsp for the top. Add in 2 cups of shredded chicken if using
Assemble: Grease a 9×13-inch baking dish. Spoon 1/2 cup sauce over the bottom to lightly cover. Place the lasagna noodles over the sauce. Spread half of the veggie/ricotta-and-cheese filling mixture over the top. Spoon 1/4-1/2 cup of the spinach-basil sauce over the top. Add the second layer of lasagna noodles. Add the remaining filling. Spoon a little sauce over the top. Add the third and final layer of lasagna noodles, top with the remaining Spinach Basil Sauce- saving any extra for touch-up at the end.
If there is room at the top of the baking dish sprinkle with the remaining pecorino (if not, add when you remove the foil for final grilling).
Cover with a layer of parchment, then wrap VERY tightly with foil. You need to create a seal when using uncooked lasagna sheets.
Bake at 200 °C for 40-50 minutes, uncover, and then grill until golden on top.
