|
Creamy Courgette Lasagne |
Printer Friendly Copy |
 |
|
| Serves 4 |
Prep 10 mins |
Cooking 20 mins |
Easy |
|
| |
|
|
My rating |
 |
Ingredients |
9 dried lasagne sheets
1 tbsp sunflower oil
1 onion, finely chopped
700g courgette (about 6), coarsely grated
250g tub ricotta
50g cheddar
350g jar tomato sauce for pasta
|
|
-
Heat oven to 220C/fan
200C/gas 7. Put a pan of water on to boil, then cook the
lasagne sheets for about 5 mins until softened, but not
cooked through. Rinse in cold water, then drizzle with a
little oil to stop them sticking together.
-
Meanwhile, heat the oil in a
large frying pan, then fry the onion. After 3 mins, add
the courgettes and continue to fry until the
courgette has softened and turned bright green. Stir in
2/3 of both the ricotta and the cheddar, then season to
taste. Heat the tomato sauce in the microwave for 2 mins
on High until hot.
-
In a large baking dish, layer
up the lasagne, starting with half the courgette mix, then
pasta, then tomato sauce. Repeat, top with blobs of the
remaining ricotta, then scatter with the rest of the
cheddar. Bake on the top shelf for about 10 mins until the
pasta is tender and the cheese is golden.
|
|
DAILY
DINNERS 
