8 plum tomatoes, halved
2 garlic cloves, lightly bashed
1 tbsp olive oil
1 rosemary sprig
1/2 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
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.
327 kcals • fat 17g • saturates 10g • carbs 23g • sugars 9g • fibre 4g • protein 17g • salt 0.5g