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