Watercress and ricotta lasagne

Name: Watercress and ricotta lasagne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 300 g watercress; 500 g ricotta; 100 g parmesan (or vegetarian Italian-style hard cheese), grated; 2 x 350g tubs fresh tomato and basil sauce; 250 g fresh lasagne sheets

Requiring just five ingredients, this speedy lasagne makes the perfect midweek meal.

By The Good Housekeeping Cookery TeamUpdated: 04 September 2023

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On the table in 45 minutes and full of good-for-you greens, this vibrant vegetarian lasagne is a delicious addition to your midweek recipe rotation. Be sure to use fresh lasagne sheets as opposed to dried, as it'll ensure the dish comes together in a flash.

Serve with a simple green salad or seasonal tomatoes dressed with fresh basil and cracked black pepper.

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Yields:

4 serving(s)

Prep Time:

15 mins

Cook Time:

30 mins

Total Time:

45 mins

Cal/Serv:

648

Ingredients

300 g
watercress
500 g
ricotta
100 g
parmesan (or vegetarian Italian-style hard cheese), grated
2
x 350g tubs fresh tomato and basil sauce
250 g
fresh lasagne sheets

Directions

1. Step 1Preheat oven to 200°C (180°C fan) mark 6. Put the watercress in a large heatproof bowl, cover with just-boiled water from the kettle, leave for 1min and then drain. Refresh under cold water. Lift up handfuls and squeeze out as much excess moisture as you can. Roughly chop.
2. Step 2Return watercress to the empty bowl and mix in the ricotta, 75g of the Parmesan and some seasoning.
3. Step 3Spread a third of the tomato sauce in the base of a 20 x 30cm ovenproof dish. Top with a layer of lasagne sheets, followed by a third of the ricotta mixture (dot this over and spread slightly – it will melt down as it cooks). Repeat, layering the tomato sauce, lasagne sheets and ricotta mixture twice more, finishing with the ricotta mixture. Sprinkle over the remaining Parmesan.
4. Step 4Cook in the oven for 30min, until golden and bubbling.