Make the most of fresh Spring veggies with this delicious lasagne.

Prep time
15 mins
Cook time
1 hour
6 serves


  • 30g Community Co Butter Blend Spread*
  • 10 Community Co Fresh Lasagne Sheets*
  • ¼ cup plain Community Co Flour*
  • 1½ cups Community Co Lite Cream Milk*
  • 1 cup Community Co Shredded Mozzarella cheese*
  • 1 bunch asparagus, trimmed, thickly sliced
  • 2 zucchinis, cut into ribbons
  • 2 green onions, trimmed, cut into 8cm lengths
  • 1 bunch English spinach, trimmed
  • 1 cup frozen peas
  • 250g fresh ricotta
  • 2 roma tomatoes, thinly sliced
  • ⅔ cup chopped fresh basil leaves

How to make:

  1. Preheat oven to 200°C. To make the white sauce, melt butter in small saucepan over medium heat. Add flour. Cook, stirring, for 1 minute and remove from heat. Stir in the milk and return to heat. Stir constantly for 3 minutes or until sauce boils and thickens. Remove from heat and season with salt and pepper.
  2. Bring a saucepan of salted water to the boil. Add asparagus, zucchini and onion. Boil for 2 minutes. Remove with slotted spoon and drain on paper towel. Add spinach to pan. Cook for 1 minute. Remove with slotted spoon. Squeeze out excess moisture when cool enough to handle. Roughly chop.
  3. Cover the base of a rectangular ovenproof dish with ⅔ cup of the white sauce. Layer ¼ lasagne sheets trimmed to fit. Layer the first mixture, peas and ⅓ ricotta. Top with ⅓ of remaining lasagne sheets, ½ the spinach, and ½ the remaining ricotta. Repeat. Top with remaining lasagne sheets and remaining white sauce. Arrange tomato and basil leaves on top. Sprinkle with cheese.
  4. Bake for 45 minutes or until golden and pasta is tender. Serve with extra basil leaves.


*Community Co products proudly at home at IGA.
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