This post is one of my recent attempts at making the lasagne a more healthy dish (other attempts to follow). Firstly, this is FAR more delicious (in my opinion) than the carb-free quorn lasagne which I attempted once and only once earlier this year.
This recipe is fresh and easily adaptable to suit whichever vegetables are available at your time of shopping. It is based on a recipe from BBC Good Food 'Healthy Meals' cook book.
6 vine ripened tomatoes
2 cloves garlic
100ml beef stock (or vegetable if you prefer)
1/2 tub ricotta cheese
100g frozen spinach
1 tbsp olive oil
Grated parmesan to taste
Chop the onions, garlic and tomatos and fry in a pan, add beef or vegetable stock and simmer to reduce. Chop the aubergine, pepper and courgette and add to the mixture. Cook until vegetables have softened.
Defrost the spinach in the microwave for 30 seconds and then mix with the ricotta cheese.
Layer the vegetable mixture, lasagne sheets and spinach and ricotta then top with parmesan.
Cook at 200oC for 25 minutes and serve.