Name: Courgette lasagne
Prep time: 20 min
Cook time: 20 min
Yield: 6
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Courgette lasagne

1. 8 plum tomatoes , halved -

2. 2 garlic cloves , lightly bashed -

3. 1 tbsp olive oil -

4. 1 rosemary sprig -

5. ½ tbsp golden caster sugar -

6. 2 leeks , sliced into rings -

7. 20g unsalted butter -

8. 100g baby spinach -

9. 500g courgettes , grated -

10. 10 lasagne sheets -

11. 250g tub of ricotta -

12. 125g mozzarella , torn -

13. 50g parmesan (or vegetarian alternative), grated -

How to cook deliciously - Courgette lasagne

1. Stage

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.

2. Stage

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.

3. Stage

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.