Waitrose and Partners
Quick artichoke, pea & spinach lasagne

Quick artichoke, pea & spinach lasagne

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

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

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

  1. 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.

  2. 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.

  3. 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,714kJ/ 409kcals

Fat

16g

Saturated Fat

7.3g

Carbohydrates

41g

Sugars

7.3g

Fibre

11g

Protein

19g

Salt

0.4g

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