Courgette & lentil lasagne
3 medium, trimmed and thinly sliced
Green or Brown Lentils, cooked
2 can(s), large, drained, green, drained and rinsed
Wholewheat Lasagne sheet(s), dry
3 individual, roughly torn
Calorie controlled cooking spray
2 clove(s), finely chopped
Dried Mixed Herbs
- Mist a large nonstick frying pan with cooking spray and cook the courgettes over a high heat for 10 minutes, stirring occasionally, until softened. Remove from the heat, stir in the lentils and set aside.
- Mist a medium nonstick pan with cooking spray and set over a medium heat. Fry the garlic for 1 minute, then add the passata and heat until just beginning to simmer. Stir in the balsamic vinegar and dried herbs, then season to taste and remove from the heat. Preheat the oven to 200°C, fan 180°C, gas mark 6.
- Assemble the lasagne. Spoon a little of the passata into a 1.5-litre baking dish and spread over the base of the dish, then layer with one-quarter of the lasagne sheets, followed by one-quarter of the passata sauce. Scatter over one-third of the courgette and lentil mixture, followed by one-quarter of the mozzarella. Repeat twice, then add a final layer of lasagne sheets, passata and mozzarella.
- Cover with kitchen foil and bake for 30 minutes, then remove the foil and bake for a further 15 minutes, until the pasta is cooked through and the cheese is melted and bubbling, then serve.