Quick artichoke, pea & spinach lasagne

Name: Quick artichoke, pea & spinach lasagne
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 tbsp olive oil; 450 g bag Essential Spinach; 240 g cans Essential Artichoke Hearts, drained; 300 ml vegetable stock; 1 unwaxed lemon, zest of all, juice of 1/2; 60 g vegetarian hard cheese, finely grated; 2 clove/s garlic, crushed; 300 g Essential Petits Pois, defrosted; 6 fresh lasagne sheets, halved lengthways; 300 ml pot Essential Reduced Fat Crème Fraîche; 25 g pack basil, leaves picked (optional)

Our veg-filled take on the Italian classic is both lighter and quicker to make, cooking under the grill rather than in the oven.

4.5 out of 5 stars(3) Rate this recipe

VegetarianHealthySource of fibre2 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook15 mins
Total time30 mins
Pluscooling

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Ingredients

1 tbsp olive oil
450g bag Essential Spinach
2 x 240g cans Essential Artichoke Hearts, drained
300ml vegetable stock
1 unwaxed lemon, zest of all, juice of 1/2
60g vegetarian hard cheese, finely grated
2 clove/s garlic, crushed
300g Essential Petits Pois, defrosted
6 fresh lasagne sheets, halved lengthways
½ x 300ml pot Essential Reduced Fat Crème Fraîche
¼ x 25g pack basil, leaves picked (optional)

Method

Heat the oil in a large, shallow casserole dish or ovenproof sauté pan and add the spinach, cooking it in batches with a splash of water until wilted. Tip into a sieve, allow to cool, then squeeze out as much liquid as possible. Put on a plate lined with kitchen paper, then roughly chop.
While the spinach is cooling, preheat the grill to medium-high. Put the artichoke hearts in a food processor with the vegetable stock, lemon juice, 1⁄2 the cheese and the garlic; whizz to make a thick sauce, then season. Wipe out the pan used for the spinach and tip in the sauce along with the spinach and peas. Nestle the lasagne sheets into the sauce and simmer over a low heat for 5 minutes, stirring carefully from time to time.
Stir most of the lemon zest (reserving a little to serve) into the crème fraîche, season, then dollop over the lasagne. Sprinkle over the remaining cheese, then grill for about 5 minutes until golden and bubbling. Scatter with a few basil leaves (if using), the remaining lemon zest and ground black pepper to serve.