Name: Courgette lasagne
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Yield: 6
Cuisine: British
Ingredients: 8 plum tomatoes halved; 2 garlic cloves lightly bashed; 1 tbsp olive oil; 1 rosemary sprig; ½ tbsp golden caster sugar; 2 leeks sliced into rings; 20g unsalted butter; 100g baby spinach; 500g courgettes grated; 10 lasagne sheets; 250g tub of ricotta; 125g mozzarella torn; 50g parmesan (or vegetarian alternative), grated

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Courgette lasagne

Courgette lasagne

John Torode

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Serves 6

Easy

Prep: 20 mins

Cook: 1 hr and 25 mins

A star rating of 4.2 out of 5.32 ratingsRate

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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

8 plum tomatoes

halved
2 garlic cloves

lightly bashed
1 tbsp olive oil
1 rosemary

sprig
½ tbsp golden caster sugar
2 leeks

sliced into rings
20g unsalted butter
100g baby spinach
500g courgettes

grated
10 lasagne

sheets
250g tub of ricotta
125g mozzarella

torn
50g parmesan

(or vegetarian alternative), grated

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Nutrition: per serving

kcal327

low
fat17g
saturates10g
carbs23g
sugars9g
fibre4g
protein17g
salt0.5g

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.

Recipe from Good Food magazine, August 2016

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A star rating of 4.2 out of 5.32 ratings

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