Serves 4 Preparation time: 15 minutes Cooking time: 35 minutes
250g fresh lasagne 2 leeks 4 small courgettes 2 garlic cloves 250g ricotta cheese 150g grated cheddar 1 ½ tbsp olive oil 500g jar of tomato pasta sauce 1 tbsp olive oil 200g spinach
Pre heat the oven to 200C.
Immerse the sheets of lasagne into a bowl filled with boiling water and leave to one side while preparing the other ingredients.
Remove the outer rough layer of the leeks, clean and finely slice. Grate the courgettes and crush the garlic. Heat 1 tbsp of olive oil, fry the leeks until soft, add the courgettes and garlic and continue to fry until soft. Stir in 2/3 of the ricotta cheese and 2/3 of the cheddar, season well with salt and pepper. Set to one side. Heat the tomato sauce.
Take a rectangle oven dish aprox 20 x 30cm. Cover the base with 1/3 of the courgette mix, then add one layer of pasta followed by 1/3 of tomato sauce then another 1/3 of the courgette mix then a layer of pasta. Repeat this one more time, spread the remaining 1/3 of tomato sauce on top of the pasta. Scatter the remaining ricotta cheese in blobs on the top followed by the grated cheddar.
Bake in the oven for 30 minutes until the pasta is cooked.
When the pasta is almost ready heat ½ tbsp of olive oil, add the spinach and cook for a couple of minutes, season to taste.
Remove the lasagne from the oven and serve with the spinach.
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