Quick Courgette Lasagne
This creamy and flavorful vegetarian lasagne is filled with tender courgettes, aromatic garlic, and a hint of chili flakes, all enveloped in a rich tomato sauce. Layers of lasagne sheets are generously topped with a mixture of ricotta and Parmesan, creating a gooey and comforting dish that is perfect for sharing with loved ones. Enjoy the satisfying combination of textures and flavors in every bite of this delicious oven-baked creation.
— Constant Cookbook
Ingredients
- olive oil
- 2 large courgettes , grated
- 1 clove garlic , crushed
- a pinch of chilli flakes
- ½ 250g tub ricotta
- 3 tbsp Parmesan (or vegetarian alternative), grated
- 300ml jar tomato pasta sauce
- 6 sheets fresh lasagne
Instructions
- 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 and the cheddar, then season to taste. Heat the tomato sauce in the microwave for 2 mins on High 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.
Cook Time
30M
Prep Time
PT15M
Yield
Serves 2
Nutrition
- Calories: 405 calories
- Fat Content: 21 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Carbohydrate Content: 38 grams carbohydrates
- Sugar Content: 13 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 18 grams protein
- Sodium Content: 1.36 milligram of sodium
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