Ingredients
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2tbsp Olitalia Olive oil
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1 Red onion, finely chopped
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2 Cloves of garlic, crushed
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2 Sticks of celery, finely diced
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3tbsp Red pesto
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1 Knorr Vegetable stock cube dissolved in 100ml hot water
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400g Tomato passata
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3tbsp Fresh basil, chopped
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1tsp Oregano, dried
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Salt & freshly ground black pepper to taste
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2 Large courgettes, thinly sliced, lengthways
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For the topping:
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250g Hanini ricotta cheese
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60ml Low fat creme fraiche
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1/4tsp Nutmeg
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1/2tsp Salt
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1/2tsp Black pepper
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6 Cherry tomatoes, halved – optional
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30g Vegetarian hard cheese, grated
Directions
1. Pre-heat the oil in a pan over a medium heat and fry the onion gently for 4-5 minutes until beginning to soften, stirring frequently. Add the garlic and celery and cook for a further 2 minutes.
2. Stir in the red pesto, vegetable stock and tomato passata. Bring to a boil, cover and simmer gently for 10 minutes then stir in the Quorn Mince. Cover and cook for a further 2 minutes. Stir in the basil and oregano and season to taste with salt and freshly ground black pepper.
3. Pre-heat a griddle pan over a high heat and chargrill the courgette slices for 1-2 minutes on each side.
4. Combine the ricotta, creme fraiche, nutmeg, salt, pepper and half of the hard cheese in a bowl.
5. In an ovenproof dish arrange a layer of chargrilled courgette slices, cover with the Quorn Mince mix then place a second layer of courgette slices over this. Spoon the ricotta topping over and garnish with the cherry tomatoes, black pepper and the remaining cheese.
6. Bake in a pre-heated oven to 200⁰C/400⁰F/Gas Mark 6 for 20 minutes.
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