This is a great veggie alternative to a classic meat lasagne. Courgettes are so versatile and they soak up flavours wonderfully, plus they’re a great vegetable to include in your diet thanks to their high vitamin C and vitamin K content. Courgettes are also a brilliant source of dietary fibre and potassium – so you’ll be getting plenty of essential nutrients with this tasty lasagne recipe. By using a mixture of ricotta and cheddar you get a creamy but gooey cheese sauce which is what every good lasagne needs! If you don’t have any passata, but have a jar of tomato pasta sauce in the cupboard that will work just as well. Try this one if you’re feeding a vegetarian or are just trying to cut down on your meat intake and you may well find yourself preferring it to a meat version. What’s more, this veggie recipe actually takes much less time to cook than a meat version – so it’s a great one to try for a quick and healthy week night meal.
- 1 pack fresh egg lasagne sheets
- 1tbsp sunflower oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 6 courgettes, sliced into long strips using a mandolin
- 250g tub ricotta
- 50g cheddar
- 1 jar of passata
To make your lasagne heat oven to 220°C/425°F/Fan 200°C/Gas Mark 7. Heat the oil in a large frying pan and fry the onion and garlic for 2-3mins. Stir in 2/3 of both the ricotta and the cheddar, then season to taste. Turn off the heat.
In a large baking dish, layer up the lasagne, starting with strips of courgette, then spread the cheese mixture, then pasta sheets, then passata. Repeat and top with remaining ricotta and scatter with the rest of the cheddar. Bake for 15-20mins until the pasta is tender and the cheese is golden.
If you want to use dried lasagne, part cook the sheets in boiling for 5minutes before laying them on a plate and drizzling with oil to prevent them from sticking.