COURGETTE AND CHEESE LASAGNE

Yields4 Servings

4 tbsp olive oil

2 garlic cloves crushed

800 g chopped tomatoes

2 tbsp honey

1 tbsp dried oregano

2 leeks finely sliced

2 x 200g cans butter beans, drained

200 ml vegetable stock

100 g goat’s cheese crumbled

100 g grated parmesan

Grated zest of 1 lemon

2 tsp lemon juice

6 zucchini cut into strips

Heat 1 tbsp oil in a saucepan and fry the garlic for 30 seconds; add the tomatoes and honey and simmer for 15 minutes until thickened; season, stir in the oregano and set aside

In a separate small saucepan, heat another tablespoon oil and sauté the leeks for 8 minutes until soft; add the beans and stock and simmer for 2-3 minutes; season and take off the heat; process with the goat’s cheese, add the parmesan and stir in the lemon zest and juice

heat a large frying pan; toss the courgettes with the remaining 2 tbsp oil, season and fry, in batches for 2-3 minutes on each side, until softened; place 3 strips of courgette on a plate, spoon over some of the tomato sauce, top with some cheese sauce, then repeat to build another layer; repeat for the other lasagne and serve

COURGETTE AND CHEESE LASAGNE

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