Yields6 Servings
 2 large courgettes
 5 tbsp olive oil
 3 medium leeks
 Finely grated zest of 1 lemon
 30 g fresh basil leaves
 65 g pine nuts
 250 g fresh lasagne sheets
 700 g tomato and basil sauce
 250 g mozzarella
 50 g Gruyere, grated

Preheat the oven to 220C/Gas7; cut the courgettes into long slices; you need at least 18 slices in total; arrange the slices on lined baking trays and brush both sides with 1 tablespoon olive oil; season, then bake for 10-12 minutes until tender and starting to go golden at the edges; remove and set aside to cool; turn the oven down to 200C/Gas6


Trim and halve the leeks and slice thinly; heat 2 tablespoons oil in a large frying pan, add the leeks and fry on a medium-high heat, stirring regularly until tender and just starting to turn golden, about 7-8 minutes; allow to cool, then stir in the lemon zest, half the basil and 45g pine nuts


Cut each lasagne sheet into three strips, each about 5cm wide; place in a large bowl and cover with cold water; leave to soak for 5 minutes


Mix the rest of the basil with 2/3 of the tomato sauce then spread this over the base and up the sides of a roasting dish


Shake the water from 6 pasta strips and line up on a chopping board; spread a teaspoon of the remaining tomato sauce over each strip, then lay a courgette slice on top; take a third of the leek mixture and scatter it over the courgettes, then place a piece of mozzarella at the end of each strip; roll up tightly from the mozzarella end and place in the baking dish; repeat twice more, in batches of 6; brush the tops of the rolls with a little oil and cover the dish tightly with oiled foil


Bake for 35-40 minutes until the pasta is tender in the middle and crisp at the edges; remove the foil, sprinkle over the rest of the pine nuts and grated cheese, grill for a few minutes to melt the cheese and toast the pine nuts; scatter with extra basil

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