Day 35 - Vegetable Lasagne

Method

1. Heat the oven to 200°C /180°C fan / gas mark 6.
2. Steam celery and carrots. Once tender blend with a hand blender into puree and set aside.
3. Place a pan on a medium heat and add 1 teaspoon of olive oil. Add the crushed garlic and allow to cook for a few minutes being sure not to let it burn.
4. Add the tomatoes to the pan and allow them so soften.
5. Add the blended carrot and celery to the tomato sauce.
6. Add 2 teaspoons of olive oil to another pan and add the sliced courgettes. Cook until tender and slightly browned.
7. Add the spinach to the pan and cook for a few minutes allowing to wilt.
8. In a lasagne dish , layer up the ingredients using the tomato sauce first, followed by a lasagne sheet.
9. Spread the ricotta cheese on the lasagne sheets and top with the spinach and courgette slices.
10. Keep layering until the final layer of courgette is on top.
11. Top with mozarella and parmesan in oven and cook for 40-45 minutes.
12. Serve quarter of the lasagne for one portion.