1 teaspoon extra virgin olive oil
1 x jar of good quality tomato sauce (approx. 400g) – I used vine ripened tomato with chilli
1 x cup of tomato passata sauce
1 x medium size zucchini, grated
1 x handful of fresh oregano leaves
1 x bag of baby spinach leaves (approx. 120g)
1 x tin (400g) butter beans, drained
1 x 375g pack of fresh lasagna sheets – use half the pack only
Fresh basil leaves
1 x small ball of mozzarella
1 x handful of grated parmesan
In an oven proof frying pan or cast iron skillet, mix the olive oil, grated zucchini, oregano, spinach leaves (reserving one handful), butter beans, jar of tomato sauce and passata sauce together. Heat until bubbling.
Cut the pasta sheets into 5cm strips and fold into the sauce ensuring they are coated well in the sauce. Tuck the sheets into the sauce and top with the reserved spinach leaves. Tear pieces off the mozzarella ball and dot around the top of the spinach. Sprinkle with grated parmesan and place under a hot griller for around 10 minutes or until golden brown and bubbling. Serve sprinkled with extra parmesan and basil leaves.
Serves 2-3
