Courgette and Tomato Lasagne | Frylight

Ingredients

• Frylight Cooking Spray
• 1 onion, chopped
• 2 courgettes, sliced
• 3 garlic cloves, finely chopped
• 200g mushrooms, sliced
• 100ml red or white wine
• 2tbsp sun-dried tomato purée
• 400g tin chopped tomatoes
• 200g passata
• 100g baby spinach
• 2tbsp each chopped fresh basil and fresh parsley
• 250g pack fresh lasagne sheets
• A few fresh sprigs of thyme
• For the topping:
• 250g ricotta
• 30g vegetarian hard cheese, grated
• 4 tbsp skimmed milk
• 4 spring onions, finely chopped
• Heat the oven to 190 °C. Spray a 1.5‑2 litre ovenproof dish with Frylight.
• Stir in the wine, tomato purée, chopped tomatoes and passata. Bring to a gentle boil and cook for 5 minutes until reduced by a third. Stir in the spinach and the chopped basil and parsley.
• If you prefer a smoother texture place into a food processor and blitz (optional). If you prefer a more chunky texture then leave.
• Blitz all the topping ingredients in a food processor until smooth.
• To assemble, layer a third of the vegetable mix in the prepared dish and top with a third of the lasagne sheets. Repeat twice more.
• Spread the cheese topping on top of the final layer. Sprinkle over more nutmeg and press in the sprigs of thyme .
• Bake for 30‑35 minutes, then serve.