Easy courgette & leek lasagne
Quark makes a great creamy base for this light, vegetable-filled lasagne.
SERVES 4 PREP 20min COOK about 50min
• 2tsp olive oil
• 2 garlic cloves, crushed
• 1tbsp fresh thyme leaves, finely chopped
• 400g tin plum tomatoes
• 3 medium courgettes, about 500g, coarsely grated
• 2 medium leeks, about 350g, finely sliced • 250g tub quark • ¼tsp freshly grated nutmeg • 150g fresh lasagne sheets • 50g feta, crumbled • 15g vegetarian Italian-style hard cheese, finely grated
1 Preheat oven to 200°C (180°C fan) mark 6. Heat 1tsp oil in a medium pan over a low heat, add garlic and thyme and cook for 2-3min, until starting to sizzle. Add tomatoes and some seasoning, increase heat to medium-high and bubble for 12-15min, stirring regularly, until tomatoes have broken down and reduced.
2 Meanwhile, heat remaining oil in a large frying pan over a medium-high heat. Add courgettes and leeks and cook for 10-15min, stirring occasionally, until softened and any moisture has evaporated from pan. Remove from heat, stir in quark, nutmeg and some seasoning.
3 Spread half of leek mixture over base of a 1.8-2 litre ovenproof serving dish (a rough 21cm square one works well) and arrange half the lasagne sheets on top. Spoon over half the tomato sauce. Repeat layers once more. Sprinkle over feta, hard cheese and a little freshly ground black pepper.
4 Cook lasagne in oven for 25-30min, until browned and bubbling, and serve.
PER SERVING: CALS 277; FAT 7G; SAT FAT 3G; CARBS 30G