Now to Wow Lasagna

Serves 4


2 tsp olive oil

2 x 400g tins of chopped tomatoes

4 large leeks, trimmed to same length as oven dish

5 courgettes, finely chopped

Stock made with 1 tbsp Swiss vegetable bouillon and 30ml boiling water

1 tbsp smoked garlic paste

Freshly ground black pepper

30g parmesan, grated

How to prepare:

  1. Preheat oven to 180ºC.
  2. Boil leeks for 7 minutes. Drain and set aside until cool enough to handle.
  3. Meanwhile, heat 1 teaspoon of olive oil in a large pan over medium heat.
  4. Add the courgettes and mushrooms. Fry for 3 minutes.
  5. Stir in the chopped tomatoes, stock and garlic paste.
  6. Leave to simmer uncovered until the vegetables are tender. Season to taste.
  7. Carefully cut the leeks length ways through to the middle and open them. Separate the larger leaves for your use – these are your lasagna sheets.
  8. Grease the large ovenproof dish with 1 tsp of olive oil.
  9. Spoon a layer of the tomato sauce into the dish and top with a layer of leek.
  10. Repeat this process until all the sauce is used, finishing with a layer of leek.
  11. Bake for 30 minutes and remove from the oven to sprinkle over the parmesan.
  12. Cover with foi and return to the oven for 10 minutes.