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Ingredients

1 tbsp tbsp olive oil olive oil
4 spring onions spring onion
(finelly sliced)
200 g g baby spinach baby spinach
(roughly chopped )
500 g g Onion and Garlic Tomato Pasta Sauce Onion and Garlic Tomato Pasta Sauce
4 courgettes courgette
(large)
250 g g ricotta ricotta
25 g g Parmesan Parmesan
(grated)
250 g g mozzarella mozzarella
(grated)

Courgette lasagne

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1:10 h
(155)

Method

Impress your dinner guests with this creamy vegetarian courgetti lasagne. Topped with mozzarella cheese, this dish is best served with salad and garlic flatbread.

1 Prepare the spinach, heat 1 tbsp olive oil in a lidded frying pan, add the spinach and 1 tbsp water, cover and cook for 1-2 mins until wilted. Uncover and stir frequently for 2-3 minutes to allow the water to evaporate. Then, drain and squeeze the spinach in a sieve. Finely chop.

2 Prepare the courgetti for earthiness, cut into 2mm slices lengthways (the thickest setting on a mandolin works well for this). You need around 26 slices. Cover a section of your worksurface in paper towels and lay the courgette slices side-by-side on top. Sprinkle over ½ tsp salt. Leave to stand for 15 minutes.

3 In a bowl, place the ricotta for creaminess, parmesan and spinach for bulk and mix well to combine. Set aside. Preheat the oven to 200ºC, 180ºC fan,

4 Heat the olive oil in an 25cm oven-proof frying pan, add spring onions for punch and cook for 2-3 mins until softened and lightly browned. Add 400g of the garlic and onion pasta sauce and heat through for a minute or two, to loosen and combine. Remove from the heat.

5 Cover the courgette slices with paper towels to soak up the moisture that will have come to the surface. Spread each slice with the ricotta and spinach mix, then spread each with a thin layer of the reserved pasta sauce. Reserve 25g of the mozzarella, then use the remainder to scatter over each courgette slice. Roll up, then nestle into the sauce in the pan – start with a layer around the outside and work inwards. Scatter over the remaining mozzarella. Bake for 20-25 minutes until the mozzarella is melted and turning golden and the courgette is cooked through. Serve with garlic flatbread and salad.