COURGETTE LASAGNE

Courgette lasagne image

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

Provided by John Torode

Time 1h45m

Number Of Ingredients 13

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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

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