Courgette and tomato lasagne

Author: Sarah Swain - Food writer, stylist and recipe creator

First published: Mar 2015

Serves: 4

Time to make: 50 mins

Hands-on time: 25 mins

Total cost: $26.40 / $6.60 per serve

(at time of publication)

Ingredients

More weights & measures

Vegetable mix
1 tablespoon oil
1 onion, chopped
2 courgetteszucchini, 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

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 389cal

Kilojoules 1630kJ

Protein 22g

Total fat 14g

–Saturated fat 5g

Carbohydrates 40g

–Sugars 11g

Dietary fibre 6g

Sodium 550mg

Calcium 430mg

Iron 4.5mg

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.

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