Looking for a family friendly veggie dish? We’ve got you covered – this dish is super easy to make, and takes only half an hour to prep and cook!
9 dried lasagne sheets
1 tbsp sunflower oil
1 onion, finely chopped
700g courgette (about 6), coarsely grated
2 garlic cloves, crushed
250g tub ricotta
250g jar tomato sauce for pasta
Heat the oven to 220C/fan 200C/gas 7. Put a pan on water on to boil and add a few drops of oil to stop the pasta from sticking. Cook the lasagne sheets for about 5 mins, until softened, but not cooked through. Rinse with cold water.
Meanwhile, heat the oil in a large frying pan and 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 and the cheddar, and season to taste. Warm the tomato sauce in a pan.
In a large baking disk, 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 and melted.
|Enjoy…we certainly did!|