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Leek and Courgette Lasagne

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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