Creamy courgette lasagne
I made this creamy courgette lasagne for a veggie friend who came to dinner. It was quick and easy to make and went down well, even amongst the meat eaters. I also topped with a bit of parmesen.
Dried lasagne sheets
1 tbsp sunflower oil
1 onion, finely chopped
700g courgettes (about 6) coarsely grated
2 garlie cloves, crushed
250g tub ricotta
350g Tomato sauce – I made my own sauce (recipe below)
Chilli flakes (optional)
- 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 garlic and continue to fry until the courgette has softened and turned bright green. Stir in 2/3 of both the ricotta, cheddar and chilli flakes and then season to taste. Heat the tomato sauce 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.
For the tomato sauce
Heat 1 tbsp olive oil in a saucepan. Add the onions, garlic cloves and carrot, roughly chopped and cook for 5-7 mins over a medium heat until softened. Turn up the heat a little and stir in the tomato purée. Cook for 1 min, pour in white wine, then cook for 5 mins until this has reduced by two-thirds. Pour over 3 x 400g cans chopped tomatoes and add 1 handful basil leaves. Bring to the boil then simmer for 20 mins. Leave to cool, whizz in a food processor.