(Approx 580 kcal per serving)
2 courgettes (500g)
2 tablespoons rapeseed oil
2 celery sticks
2 garlic cloves
400g cherry tomatoes
large handful baby spinach leaves
250g lasagne sheets
250g tub ricotta cheese
80g grated mozzarella cheese
30g Gran Moravia cheese (vegetarian style Parmesan)
salt (optional) and freshly ground black pepper
dressed side salad, to serve (see separate recipes)
Preheat the oven to 180°C (350°F), gas mark 4. Trim the courgettes and cut into thin slices lengthways. Arrange on a baking sheet in a single layer and drizzle over half of the oil, tossing to coat, then season lightly with salt (optional) and pepper. Roast for 10 minutes until just tender, then remove and set aside.
Meanwhile, peel the carrots and cut into dice. Trim the celery and finely chop. Peel and crush the garlic.
To make the tomato sauce, heat a non-stick frying pan over a medium heat and add the rest of the oil. Add the carrots, celery and garlic and cook for 2-3 minutes until softened. Tip in the cherry tomatoes, then season lightly with salt (optional) and pepper. Cover, then reduce the heat and cook for 8-10 minutes all until the vegetables are tender. Fold in the spinach until wilted.
Spread half of the tomato sauce in an ovenproof dish and cover with a layer of the lasagne sheets. Spread over half of the ricotta and then cover with half of the courgettes. Add another layer of lasagne sheets and spread the remaining half of the tomato sauce on top. Add the final layer of lasagne sheets and cover with the remaining ricotta. Arrange the rest of the courgettes on top and sprinkle over the mozzarella and Gran Moravia cheese.
Bake the vegetarian lasagne for 30-35 minutes until the lasagne sheets are cooked through and the top is bubbling and golden. Leave to settle for 5 minutes, then cut into quarters and arrange on plates with the side salad to serve.