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Courgette lasagne

Courgette lasagne

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Rating: 4 out of 5.26 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

A classic veggie recipe that uses fresh, seasonal veg, is low calorie and bound to please the whole family

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal327
fat17g
saturates10g
carbs23g
sugars9g
fibre4g
protein17g
salt0.5g
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Ingredients

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Put the tomatoes on a baking tray with the garlic, oil, rosemary and a good pinch of seasoning. Bake for 25-30 mins until soft, then discard the rosemary and peel off the garlic skin. Put the tomatoes, garlic and sugar in a blender and blitz a few times until you have a chunky sauce.

  • STEP 2

    Meanwhile, put the leeks in a pan over a low heat, add the butter, season and cook for 7-10 mins or until soft. Add the spinach and courgettes, and cook, covered, for 2 mins until wilted and soft. Set aside.

  • STEP 3

    In a lasagne dish, layer up the ingredients using the tomato sauce first, then some pasta, followed by the ricotta and vegetables. Keep layering until you’ve used up everything. Finish with a final layer of the vegetables, the mozzarella and the Parmesan. Bake in the oven for 40-45 mins until the sauce has reduced and the top is golden brown.

Goes well with

Recipe from Good Food magazine, August 2016

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Overall rating

Rating: 4 out of 5.26 ratings

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