Ingredients
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
Method
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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.
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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.
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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.
PER SERVING
327 kcals • fat 17g • saturates 10g • carbs 23g • sugars 9g • fibre 4g • protein 17g • salt 0.5g
