Following the Celebrity Operation Transformation food plan? Check out this veggie lasagne from Week 3.
Ingredients
Serves: 4
Portion Calories: 434
- 400g cherry tomatoes
- 2 courgettes, sliced
- 250g ricotta cheese
- 1 large carrot, chopped
- 2 sticks of celery, chopped
- 100g baby spinach leaves
- 80g mozzarella, grated
- 30g parmesan, grated
- 160g wholewheat lasagne sheets
- Food Staples
- 3 tsp olive oil
- 1 clove garlic, crushed
Method
- Heat the oven to 200ºC /180ºC fan
- Steam celery and carrots. Once tender blend with a hand blender into puree and set aside
- Place a pan on a medium heat and add 1 teaspoon of olive oil. Add the crushed garlic and allow to cook for a few minutes being sure not to let it burn
- Add the tomatoes to the pan and allow them to soften
- Add the blended carrot and celery to the tomato sauce
- Add 2 teaspoons of olive oil to another pan and add the sliced courgettes. Cook until tender and slightly browned
- Add the spinach to the pan and cook for a few minutes allowing to wilt
- In a lasagne dish, layer up the ingredients using the tomato sauce first, followed by a lasagne sheet
- Spread the ricotta cheese on the lasagne sheets and top with the spinach and courgette slices
- Keep layering until the final layer of courgette is on top
- Top with mozzarella and parmesan in oven and cook for 40-45 minutes
- Serve quarter of the lasagne for one portion
