One Pan Green Lasagne

INGREDIENTS

• 2 Dunnes Stores Organic Courgettes, coarsely grated
• 250g Dunnes Stores Asparagus Tips
• 200g Dunnes Stores Frozen peas
• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 1 lemon, zested
• 30g butter
• 30g plain flour
• 700ml whole milk
• 70g parmesan
• 3 tbsp mascarpone
• 130g pot fresh pesto
• 100g baby leaf spinach
• 350g hard mozzarella, sliced
• 250g dried lasagne

METHOD

1. Tip the grated courgettes into a sieve with a really big pinch of salt and set aside for 1 hour to drain off any excess liquid.
2. Bring a pan of salted water to the boil. Add the asparagus and peas and cook for 3 mins. Drain and set aside in ice water.
3. Heat the oil in a large frying pan. Add the onion and fry over a low-medium heat for 10-12 mins or until softened and translucent. Add the courgettes and cook for 3 mins. Add the garlic and cook for 1 min. Stir in the asparagus, peas and lemon zest and season to taste, then set aside.
4. Heat the butter in a saucepan. Once melted, add the flour and stir to cook for 2 mins. Gradually pour in the milk, whisking continuously. Bring to a simmer and cook for 5 mins, constantly stirring, then add the parmesan and mascarpone. Add the spinach, then blitz with a stick blender to create a green, creamy sauce.
5. Take a large shallow ovenproof dish (roughly 30cm). Layer up with a good spoonful of the spinach sauce, then a broken sheet of lasagne in an even layer, not overlapping. Top with the veg, dollops of pesto, mozzarella and more parmesan. And repeat the process twice more, making sure to finish with the green sauce, a really generous layer of parmesan, and some mozzarella.
6. Heat the oven to 180C/160C fan. Bake the lasagne for 40-45 mins or until golden brown and cooked through. Rest for 10 mins before digging in.