Courgette and tomato lasagne

Serves: 4

Time to make: 50 mins

Hands-on time: 25 mins

Ingredients

Vegetable mix
1 tablespoon oil
1 onion, chopped
2 courgettezucchiniXszucchini, summer squashX, sliced
1-2 cloves garlic, finely chopped
2 cups mushrooms, sliced
2 bacon-style rashers (we used Vegie Delights), chopped
4 teaspoons sun-dried tomato pesto
few sprigs thyme
½ cup fresh basil and fresh parsley, mixed
Cheese and onion topping
200g reduced-fat ricotta cheese
⅓ cup grated fresh parmesan cheese, plus 2 extra tablespoons, to serve
⅓ cup low-fat plain yoghurt
4 spring onions, finely chopped
freshly ground black pepper
grated nutmeg, plus extra, to sprinkle on top
Tomato sauce
420g can no-added-salt tomatoes
400g packet fresh lasagne sheets
2 cups baby spinach

Instructions

Stay Awake

1 Lightly grease individual ovenproof dishes or one large ovenproof dish. Preheat oven to 190°C. To make vegetable mix, heat oil in a non-stick pan and add onion, courgettes, garlic and mushrooms with vege bacon. Cook until softened. Stir in pesto with half the herbs.

2 To make cheese and onion topping, mix ricotta together with parmesan, yoghurt, 1/3 cup water and onions. Season with salt, pepper and nutmeg.

3 To make tomato sauce, purée tomatoes and mix with 1 1/2 cups water and remaining fresh herbs.

4 To assemble, cut lasagne sheets in even-sized pieces. Place pieces in (each) dish base. Add some vegetable mix, top with some tomato sauce and spinach. Repeat layers finishing with a lasagne layer.

5 Spread cheese and onion topping on top of lasagne. Sprinkle with nutmeg. Bake for 20-25 minutes (a large dish may take a bit longer). Serve with a little extra parmesan and extra fresh herbs if you prefer.

Variations

Make it gluten free: Omit bacon-style rashers and use gluten-free pasta.

HFG tip

Cook pasta in lightly salted water until al dente – ie. until it is tender but still has some bite!
Once cooked, drain pasta, leaving a little of the cooking water still in the pan. This stops the pasta sticking.

Nutrition Info (per serve)

Calories 389 cal

Kilojoules 1630 kJ

Protein 22 g

Total fat 14 g

Saturated fat 5 g

Carbohydrates 40 g

Sugar 11 g

Dietary fibre 6 g

Sodium 550 mg

Calcium 430 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.