Creamy courgette lasagne
Directions
- 1Heat oven to 220C/fan 200C/gas 7.
- 2Put a pan of water on to boil, then cook the lasagne sheets for about 5 mins until softened, but not cooked through.
- 3Rinse in cold water, then drizzle with a little oil to stop them sticking together.
- 4Meanwhile, heat the oil in a large frying pan, then fry the onion.
- 5After 3 mins, add the courgettes and garlic and continue to fry until the courgette has softened and turned bright green.
- 6Stir in 2/3 of both the ricotta and the cheddar, then season to taste.
- 7Heat the tomato sauce in the microwave for 2 mins on High until hot.
- 8In a large baking dish, layer up the lasagne, starting with half the courgette mix, then pasta, then tomato sauce.
- 9Repeat, top with blobs of the remaining ricotta, then scatter with the rest of the cheddar.
- 10Bake on the top shelf for about 10 mins until the pasta is tender and the cheese is golden.
Ingredients
- 9 dried lasagne sheets
- 1 tbsp sunflower oil
- 1 onion finely chopped
- 700 g courgette (about 6), coarsely grated
- 2 garlic cloves crushed
- 250 g tub ricotta
- 50 g cheddar
- 350 g jar tomato sauce for pasta
Equipment
ovenpanlarge frying panmicrowavelarge baking dish
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