Try our delicious recipe for a healthier zucchini lasagna, with Quorn Meat Free Grounds, celery, onion, and slices of zucchini instead of pasta. Under 300 calories per portion, low in saturated fat and high in protein
2 large zucchini, sliced
Ingredients for the Topping
9 oz Ricotta cheese
4 tbs. low fat Greek yogurt
1/4 tsp ground nutmeg
Pinch of fresh nutmeg
1/2 tsp salt
1/2 tsp black pepper
6 cherry tomatoes, halved
2 tbs. vegetarian Parmesan, grated
Method
Preheat the oven to 400F.
Gently sautee the onion, garlic and celery for 5-10 minutes until softened. Add the pesto, broth, canned tomatoes, basil and oregano. Bring to the boil then simmer for 10 minutes. Add the Quorn Grounds. Season with a little salt and black pepper.
Preheat a griddle pan over a high heat and chargrill the zucchini slices for 1-2 minutes on each side.
With the exception of the tomatoes, combine all of the topping ingredients in a bowl.
In an oven proof container arrange a layer of chargrilled zucchini slices, cover with half of the Quorn mix. Arrange a second layer of zucchini slices then cover this with the remaining Quorn mix. Spoon the topping over, garnish with the cherry tomato halves and a sprinkle of cheese. Bake for 20 minutes until golden and bubbling.
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