Courgette lasagne 

I do like eating veggie food. This is super easy to make. I added a shake of chilli flakes to the top before baking. 


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 grated


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.

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