Courgette and Tomato Lasagne
An alternative to the traditional meaty version but not compromising on taste!
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- Prep Time
- 1 hour 5 mins
-
- Cook Time
- (4/5)
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- Serves
- 4
Ingredients
- Frylight Cooking Spray
- 1 onion, chopped
- 2 courgettes, sliced
- 3 garlic cloves, finely chopped
- 200g mushrooms, sliced
- 100ml red or white wine
- 2tbsp sun-dried tomato purée
- 400g tin chopped tomatoes
- 200g passata
- 100g baby spinach
- 2tbsp each chopped fresh basil and fresh parsley
- 250g pack fresh lasagne sheets
- A few fresh sprigs of thyme
- For the topping:
- 250g ricotta
- 30g vegetarian hard cheese, grated
- 4 tbsp skimmed milk
- 4 spring onions, finely chopped
Directions
- Heat the oven to 190 °C. Spray a 1.5‑2 litre ovenproof dish with Frylight.
- Spray a large frying pan with Frylight to cover the cooking surface of the pan and set over a medium heat. Wait until the Frylight goes clear and then add the onion, courgettes, garlic and mushrooms. Cook for 5-7 minutes until softened.
- Stir in the wine, tomato purée, chopped tomatoes and passata. Bring to a gentle boil and cook for 5 minutes until reduced by a third. Stir in the spinach and the chopped basil and parsley.
- If you prefer a smoother texture place into a food processor and blitz (optional). If you prefer a more chunky texture then leave.
- Blitz all the topping ingredients in a food processor until smooth.
- To assemble, layer a third of the vegetable mix in the prepared dish and top with a third of the lasagne sheets. Repeat twice more.
- Spread the cheese topping on top of the final layer. Sprinkle over more nutmeg and press in the sprigs of thyme .
- Bake for 30‑35 minutes, then serve.
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