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

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