This lasagne could be prepared ready to cook up to 3 days in advance and kept covered with cling film in the fridge until ready to cook.

Ingredients

Serves 4

  • 3 courgettes
  • 1 garlic clove
  • 1 large carrot
  • 2 celery sticks
  • 2 tablespoons rapeseed oil (30g)
  • 400g cherry tomatoes
  • 100g baby spinach leaves
  • 250g ricotta cheese
  • 160g wholewheat lasagne sheets
  • 80g grated mozzarella cheese
  • 30g Gran Moravia cheese (vegetarian Parmesan style alternative)
  • salt (optional) and freshly ground black pepper
  • side salad, to serve 

Side Salad 
Serves

  • 160g baby spinach leaves
  • 2 ripe tomatoes
  • ½ cucumber
  • 2 tablespoons vinaigrette salad dressing (see recipe link or use shop-bought – 30g)

Vinaigrette Salad Dressing 
Makes
8 servings 

  • 1 small garlic clove
  • 2 tablespoons balsamic vinegar (30g)
  • 50ml rapeseed oil (cold-pressed for a stronger flavour)
  • 1 tablespoon wholegrain mustard (15g)
  • 1 teaspoon honey (5g)
  • 1 teaspoon snipped fresh chives (5g)
  • salt (optional) and freshly ground black pepper

Method

  1. Preheat the oven to 200C / 400F / gas mark 6. Trim the courgettes and cut into thin slices lengthways. Peel and crush the garlic. 
  2. Peel the carrot and cut into thin slices along with the celery. Place the carrot and celery in a steamer for 6-8 minutes until tender. Place in a bowl and blend to a puree with a hand blender (or if you don't have one you can use a potato masher and plenty of elbow grease!). 
  3. Heat a saucepan over a medium heat and add half the oil. Add the garlic and cook for 30 seconds, stirring. Tip in the cherry tomatoes and cook for another 3-4 minutes until the tomatoes have begun to soften. 
  4. Stir the carrot and celery puree into the tomato sauce and season lightly with salt (optional) and pepper to taste. Set aside until needed. 
  5. Heat the rest of the rapeseed oil in a large frying pan. Sauté the courgettes in batches until tender and slightly browned. Transfer to a plate and continue to cook in batches.
  6. Once all the courgettes have been cooked, add the spinach to the frying pan and allow to wilt down. Tip into a sieve in the sink to drain and then squeeze dry. Finely chop the spinach on a chopping board, and then beat into the ricotta. 
  7. Add a third of the tomato sauce to a small deep ovenproof dish. Cover with a layer of the lasagne sheets. Spread over half of the spinach ricotta and then cover with half of the courgettes. Add the remaining two-thirds of the tomato sauce and cover with the rest of the lasagne sheets.
  8. Spread the spinach ricotta on top and cover with the rest of the courgettes. Sprinkle over the mozzarella and Gran Moravia cheese.
  9. Bake for 40-45 minutes until bubbling and golden, covering with tin foil if you think it is browning too quickly. Leave to settle for 5 minutes, then cut into quarters and arrange on plates with the side salad to serve.

Prepare Ahead
This lasagne could be prepared ready to cook up to 3 days in advance and kept covered with cling film in the fridge until ready to cook. The extra portions can be put in the fridge within 2 hours of cooking in an airtight container for up to 3 days. Only reheat once in either a microwave or an ovenproof dish covered with tin foil in a preheated oven 180C / 350F / gas mark 4 for about 20 minutes until piping hot.

Side Salad 
Put the spinach leaves in a bowl. Dice the tomato and cucumber and scatter on top. Dress with the vinaigrette, tossing to coat and arrange on plates to serve.

Prepare Ahead
The salad can be kept in an airtight container for up to 1 day in the fridge with the vinaigrette in a separate small container. Dress just before serving and bring a fork if transporting.

Vinaigrette Salad Dressing 

  1. Use a garlic crusher to crush the garlic or the fine side of a box grater if you find that easier. Put into a screw-topped jar (an old washed out jam jar is perfect).
  2. Add the balsamic vinegar, oil, mustard, honey and chives to the jar and season lightly with salt, if using and add plenty of freshly ground black pepper. Then screw the lid back on tightly.
  3. Shake hard until the dressing has thickened and emulsified. Store in the fridge and use as required.

Prepare Ahead
This dressing will last up to 3 days if stored in the fridge.