• 2 medium courgettes, thinly sliced lengthways
  • 2 tsp olive oil
  • 2 tbsp pine nuts
  • 250g fresh lasagne sheets
  • 250g baby leaf spinach
  • 2 tbsp fresh green pesto
  • 250g ricotta
  • 10g basil, to garnish


  1. 1

    Bring a large pan of water to the boil. Heat a grill pan. Toss the courgette strips with the oil and grill them for 2-3 minutes, turning often. Meanwhile, add the pine nuts to a small saucepan over a medium heat and cook for 2-3 minutes until toasted. Transfer to a plate immediately.

  2. 2

    Cook the lasagne sheets for 3-4 minutes in the boiling water, then drain well. Carefully cut each lasagne sheet in half width ways so you have 12 pieces. Meanwhile, cook the spinach in 1 tsp water for 2-3 minutes until the leaves have wilted. Drain well, squeezing out the excess moisture with the back of a spoon.

  3. 3

    Toss the cooked courgette strips in the pesto. Layer them with the lasagne sheets, spinach and dollops of the ricotta. Garnish with the basil and pine nuts. 

Nutritional Details

Each serving provides
  • Energy 1721kj 411kcal 21%
  • Fat 19.2g 27%
  • Saturates 5.9g 30%
  • Sugars 4.6g 5%
  • Salt 0.45g 8%

% of the Reference Intakes

Typical values per 100g: Energy 519kj/124kcal

Each serving provides

40.3g carbohydrate 4.8g fibre 16.4g protein

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