Zucchini and Butter Bean Lasagna
with Spinach, Ricotta and Parsley
Mmmmm. Can be eaten directly from the dish!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Family Friendly
40 min
Mmmmm. Can be eaten directly from the dish!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Family Friendly
Ingredients
Lasagna
Butter beans
0 Grams
Chopped tomatoes
0 Grams
Allergens
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Fry
Pre-heat the oven to 225°C. Peel and mince onion and garlic. Fry onion and garlic in oil over medium heat for 3-4 minutes. Add drained butter beans and rinsed, chopped spinach. Mash the beans a bit.
2 Add and simmer
Add chopped tomatoes, basil, salt and pepper. Cover, reduce the heat and allow to simmer for 5 minutes.
3 Rinse and slice
Meanwhile, rinse and slice zucchini to thin slices lengthwise.
4 Combine
In a small bowl, combine ricotta, eggs and chopped parsley. Season with salt and pepper.
5 Cook
Lightly grease an oven casserole. Spread 1/3 of the bean mixture on the bottom. Add 1/3 of the zucchini slices. Top with 1/3 of the ricotta mixture. Continue making two more layers. Sprinkle the grated mozzarella on top and bake in the oven for 20-25 minutes until nicely browned. Let rest for 5 minutes and serve with fresh rocket.
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