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Spinach, thyme and hazelnut lasagne
Spinach, thyme and hazelnut lasagne
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Revamped vegetarian lasagna with creamy spinach bechamel and crunchy hazelnut topping.
Ingredients:
  • 700g broccoli, thinly sliced lengthways
  • 20.00 ml fresh thyme leaves
  • 4 fresh lasagne sheets
  • 125.00 ml grated pizza cheese
  • 62.50 ml finely grated parmesan
  • 62.50 ml chopped roasted hazelnuts
  • 60g baby rocket, to serve
  • 60g butter, chopped
  • 82.50 ml plain flour
  • 772.50 gm milk
  • 280g baby spinach
  • 125.00 ml finely grated parmesan or vegetarian hard cheese
Instructions:
  • Preheat your oven to 220C/200C fan-forced. Line 2 large baking trays with baking paper. Arrange broccoli slices in a single layer on the trays. Brush with oil, sprinkle with pepper, and bake for 15 minutes until tender.
  • Evenly coat broccoli with garlic and thyme, then bake until golden and tender, about 10 minutes.
  • For Spinach Béchamel: In a large saucepan over medium-high heat, melt butter. Add flour and cook, stirring, for 1 minute. Gradually stir in milk until smooth. Bring to a boil while stirring, then add spinach and cook for 2 minutes until just wilted. Finally, stir in parmesan and season with pepper.
  • Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 19cm x 29cm ovenproof dish (10-cup capacity) with oil. Cut 1 lasagne sheet lengthways into 3 long strips. Line base of dish with 1 lasagne sheet and 1 strip, trimming to fit. Place half of the broccoli on top of lasagne sheet. Spread 1 cup of the béchamel over the broccoli.
  • Layer the remaining pasta sheet and strip on top. Pour over the rest of the spinach béchamel. Sprinkle with cheeses. Bake for 35 minutes. Sprinkle hazelnuts halfway through baking. Bake until golden on top and lasagne sheets are tender. Let it stand for 10 minutes before serving with rocket.

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