COURGETTE LASAGNE
A classic veggie recipe that uses fresh, seasonal veg, is low calorie and bound to please the whole family
Provided by John Torode
Categories Dinner, Main course
Time 1h45m
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 327 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 0.5 milligram of sodium
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