Do you ever have one of those days when you just want something hearty and warming, like a lasagne, but wish it was less calory laden? I have the answer for you right here!
This might sound like a strange concept, but really the courgette makes a beautiful, soft and creamy alternative to the meat part in a normal lasagne and I promise you, you won’t miss the meaty sauce at all.
This lasagne will feed six and takes about 45 minutes to make.
2 tbsps olive oil
4 cloves garlic
1 small glass red wine
2 x 400g tins of chopped tomatoes
1 tsp mixed herbs
4 large courgettes
6 fresh lasagne sheets
50g cheddar cheese
1. Start by making the tomato sauce. Finely chop two of the garlic cloves and the onion and add to a saucepan with half of the olive oil. Sizzle on a medium high heat for two minutes, then pour in the red wine and allow to simmer down. Tip in the chopped tomatoes, add the mixed herbs and season with salt and pepper. Turn the heat to low and simmer while you prepare the courgettes.
2. Finely slice the remaining two cloves of garlic and finely chop the courgettes. Add to another saucepan with the remaining olive oil and cook on a medium heat for 8-10 minutes, until the courgette has started to soften. Then turn off the heat and stir in half of the ricotta.
3. To layer the lasagne, start with half of the courgette mix, then half of the lasagne sheets. Next, half of the tomato sauce, then half of the courgette, the remaining lasagne sheets and top with the last of the tomato sauce.
4. Dot over the left over ricotta and sprinkle over the cheese. Bake in the oven at 180 degrees for 10 minutes, until golden and sizzling.