Zucchini lasagna 1



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Lasagna is a go-to when it comes to hearty comfort food and this vegetarian version is a great twist on the classic recipe. The filling is packed with zucchini and baby spinach, as well as beautiful soft leeks and ricotta. The top is sprinkled with two types of cheese – mozzarella and parmesan – for the ultimate golden cheesy top! You can serve it with more veggies if you like, or just enjoy a nice big slice as is. Enjoy!


  • 8 plum tomatoes, halved
  • 2 garlic cloves, lightly bashed
  • 1 tbsp olive oil
  • 1 rosemary sprig
  • ½ tbsp golden caster sugar
  • 2 leeks, sliced into rings
  • 20g unsalted butter
  • 100g baby spinach
  • 500g courgettes, grated
  • 10 lasagne sheets
  • 250g tub of ricotta
  • 125g mozzarella, torn
  • 50g Parmesan, grated


1. Heat oven to 200C. Put the tomatoes on a baking tray with the garlic, oil, rosemary and a good pinch of seasoning. Bake for 25-30 mins until soft, then discard the rosemary and peel off the garlic skin. Put the tomatoes, garlic and sugar in a blender and blitz a few times until you have a chunky sauce.

2. Meanwhile, put the leeks in a pan over a low heat, add the butter, season and cook for 7-10 mins or until soft. Add the spinach and courgettes, and cook, covered, for 2 mins until wilted and soft. Set aside.

3. In a lasagne dish, layer up the ingredients using the tomato sauce first, then some pasta, followed by the ricotta and vegetables. Keep layering until you’ve used up everything. Finish with a final layer of the vegetables, the mozzarella and the Parmesan. Bake in the oven for 40-45 mins until the sauce has reduced and the top is golden brown.


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