Courgette lasagne

2 of 5-a-day calcium courgette easy family folate lasagne low calorie summer vegetarian

N/A

Source

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

Method

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.