Courgette & spinach open lasagne
PersonalPoints™ per serving
Try this open lasagne for a simple midweek meal. If courgettes aren't your thing, experiment with different veg.
1 medium, thinly sliced diagonally
Calorie controlled cooking spray
200 g, washed
Lasagne sheet(s), fresh
2 tablespoons, level
Light Feta Cheese
4 leaf/leaves, to garnish
- Preheat the oven to 200°C, fan 180°C, gas mark 6.
- Preheat the grill. Mist the courgette slices with cooking spray, then grill them for 2-3 minutes on each side. You may have to do this in batches.
- Meanwhile, cook the spinach in a tiny amount of water for 2-3 minutes, until the leaves have wilted. Drain well, squeezing out the excess moisture with the back of a spoon. At the same time, cook the lasagne sheets for 3-4 minutes in a large saucepan of gently boiling lightly salted water.
- Toss the cooked courgette slices in the pesto sauce. Drain the lasagne sheets well, and then layer them onto two warmed plates with the courgettes and spinach. Sprinkle the feta cheese on top, then serve, garnished with basil leaves.