Recipes : Quick courgette lasagne

This comforting midweek meal is on the table in under an hour, and it's sure to keep veggies and meat-eaters happy

• olive oil
• 2 large courgettes , grated
• 1 clove garlic , crushed
• a pinch of chilli flakes
• ½ 250g tub ricotta
• 3 tbsp Parmesan (or vegetarian alternative), grated
• 300ml jar tomato pasta sauce
• 6 sheets fresh lasagne

1. Heat the oven to 190C/fan 170C/gas 5. Heat 1 tbsp olive oil in a pan. Cook the courgette, garlic and chilli until soft. Add the ricotta and 2 tbsp of parmesan, season and mix well.
2. Put a layer of the mix in the bottom of a small dish. Add a quarter of the sauce then cover with 2 sheets of lasagne. Repeat twice, ending with lasagne. Spoon over the last 1/4 of tomato sauce and sprinkle over the Parmesan. Bake for 20-30 minutes until bubbling.

Per serving

573 kcalories, protein 25,4g, carbohydrate 57,8g, fat 28,3 g, saturated fat 9,2g, fibre 5,2g, salt 2,39 g