Alive and Cooking

Fresh Lasagne with Aromatic Greens

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(Serves 4)
300g fine “OO” flour
4 eggs
1 tbsp extra virgin olive oil
2 zucchini, grated
½ bunch basil, chopped
½ bunch oregano, stalks removed and chopped
½ bunch dill, chopped
100g baby spinach leaves
200g Bega Tasty Bar-B-Cubes
Splash of extra virgin olive oil


Empty the flour onto the bench and create a well in the centre. Drop the eggs and oil into the well and slowly bring the mixture together.

Knead until smooth. Wrap with cling wrap and place in the fridge for 30-60 minutes.

Lightly dust the bench with flour and roll out the pasta dough using a pasta machine until thin sheets are formed.

Splash the oil into a pan and heat. Toss in the zucchini and herbs and stir for a minute.

Toss the spinach into the pan. Switch off and cover with a lid. Allow to wilt down for approx. 4 minutes.

Place a layer of pasta sheet into a baking tray, sprinkle over some cheese, then cover with some spinach/ zucchini mixture. Repeat the layering process.

Pour any remaining pan juices over the top layer of pasta and top with cheese.
Place into a preheated oven at 200°C for 20-25 minutes.

Fresh Lasagne with Aromatic Greens