Green lasagna with indian spiced ricotta

What makes this vegetarian lasagna shine is the fact that it is almost entirely green, which is all from real green veggies added in. It is also due to the fact that it has a slight twist on classic lasagna, which is the addition of indian spices to flavor the ricotta layer.

Between layers of mozzarella, lasagna sheets, ricotta and green veggies like zucchini and peas, you’ll find that it is a warming and fun edition of the lasagna that you are used to.

If you saw my recipe video over on my socials, you may have seen my herb laminated pasta sheets that I used as layers in between the lasagna. If you choose to make your own lasagna sheets too, and if you wish to laminate them with herbs, I suggest you follow the recipe over on The Burnt Butter Table. Her blog post has very detailed images and step by step instructions which explain it so well that it’s super easy to follow! Otherwise, feel free to use store bought lasagna sheets sold over in the dry pasta section with all the other pasta.

You’ll need a spice grinder or a mortar and pestle. If you don’t have either of these, purchase the spices as pre-ground. Bake in an 8 x 8 inch dish or 9 x 9 inch dish.

Ingredients:

Lasagne sheets, store bought or homemade

1 cup mozzarella, grated

Indian spiced ricotta filling:

2 tbsp extra virgin olive oil

1/2 tsp cumin seeds, ground

1/2 tsp mustard seeds, ground

1/2 tsp coriander seeds, ground

1 green cayenne chilli, deseeded, sliced thin

2 garlic cloves, sliced thin

2 zucchinis, grated

1/2 a leek, sliced thin

1 cup frozen peas, thawed

1 1/2 cups ricotta

Green béchamel:

4 cups fresh spinach, tightly packed

1 egg

40g butter, unsalted

40g all-purpose flour

400ml full cream milk

1/4 cup grated parmesan

pinch of salt

Method:

Prep the veggies: remove the frozen peas from the freezer and measure out 1 cup. Leave at room temperature to thaw as you prepare the rest. Grate the zucchinis and sprinkle over a big pinch of salt. Add the grated zucchinis to a fine mesh sieve with a bowl underneath to catch the liquid. Leave for 10 minutes, then squeeze out the liquid from the zucchinis with your hands until it seems there is almost no more liquid coming out from them. Grind the whole spices in either a spice grinder or a mortar and pestle.

To make the béchamel: heat a fry pan over medium heat and add butter. Once the butter melts, add flour and whisk continuously for about a minute into the butter. Pour the milk in, continuing to whisk, there should be no clumps of flour. As it begins to simmer, keep whisking for about 3-5 minutes. It will thicken in this time. Add the parmesan and a pinch of salt, whisk until the parmesan is completely incorporated then turn off the heat. Once slightly cooled, add to a high-speed blender with the egg and spinach. Blend until super smooth and green.

Preheat oven to 180C/ 350F.

To make the ricotta filling: heat a clean fry pan to medium-high heat and add olive oil. Once hot, add spices and fry for 2 minutes in the oil. Stir so that they don’t burn. Stir in green chilli and garlic. After 2-3 minutes, add peas, zucchini and leek plus a generous pinch of salt. Fry for 5 minutes on high heat. Add to a bowl and leave to cool for 5-10 minutes, then add in ricotta and toss to mix in.

Assemble lasagna: grab an 8 x 8 inch baking dish or a 9 x 9 inch baking dish and add a few spoonfuls of béchamel to the base as the first layer, spreading evenly. Add a few pasta sheets to cover the base completely, breaking some sheets if you need to get it evenly covered. Add a few spoonfuls of ricotta mix over the pasta, spreading evenly, then another layer of pasta. Layer over a heaping handful of mozzarella. Start the same pattern again with béchamel, then pasta, then ricotta, then pasta, then mozzarella. The very last layer will finish with pasta, tucking in all the edges into the dish so they’re not poking out, a layer of béchamel spread evenly over the pasta (making sure to cover the corners too!) and mozzarella very last.

Bake uncovered for approximately 40-45 minutes, or until the top is golden brown and the sides are bubbling. A knife or a toothpick should also come out clean! This may be less or more time depending on your oven. Let cool slightly before slicing and serving. Enjoy!