Crunchy bulgur salad
A vibrant summer salad with radishes, edamame beans, peppers, almonds and herbs, drizzled with a citrus dressing
Courgette lasagne
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
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- 8 plum tomatoeshalved
- 2 garlic cloveslightly bashed
- 1 tbsp olive oil
- 1 rosemarysprig
- ½ tbsp golden caster sugar
- 2 leekssliced into rings
- 20g unsalted butter
- 100g baby spinach
- 500g courgettesgrated
- 10 lasagnesheets
- 250g tub of ricotta
- 125g mozzarellatorn
- 50g parmesan(or vegetarian alternative), grated
Nutrition: per serving
- kcal327low
- fat17g
- saturates10g
- carbs23g
- sugars9g
- fibre4g
- protein17g
- salt0.5g
Method
step 1
Heat oven to 200C/180C fan/gas 6. 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.
step 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.
step 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.
