700g jar passata with onions and garlic
2 courgettes, cut into small cubes
1 red pepper, deseeded and cut into small cubes
A small handful of fresh basil, finely chopped
Salt and freshly ground black pepper
340g ricotta
400g low-far natural cottage cheese
2 large eggs, beaten
9 sheets dried lasagne
600g frozen chopped spinach, defrosted and squeezed dry
250g Total 0% Fat Greek yogurt


1. Put the passata, courgettes, red pepper and basil in a pan and bring to the boil. Turn the heat to low and cook for 10 minutes. Season and set aside.

2. Preheat your oven to 180C/Gas 4. Put the ricotta, cottage cheese and half the beaten egg in a large bowl, season and mix well.

3. Spread half the veggie sauce over the base of a deep 33 x 23cm baking dish. Place 3 lasagne sheets on top. Spread with half the ricotta mixture, then top with half the spinach.

4. Layer with 3 more lasagne sheets, the remaining ricotta mixture and the rest of the spinach. Top with the remaining lasagne sheets. Spread the rest of the tomato sauce over the top., then gently press down on the lasagne sheets so the sauce fills up around the sides.

5. Mix the yogurt and remaining egg in a bowl, season and spoon over the top to cover evenly. Add a twist of black pepper and bake for 35-40 minutes until golden and bubbling. Allow to stand for 10 minutes before serving.