Creamy Courgette Lasagne
Serve up this creamy quick dish for a last minute dinner party and impress veggie friends
Method
Based on 4 servings, adjust as needed.
Step 1
Heat oven to 220C/fan 200C/gas 7. 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 either in a small pan or microwave until hot.
Step 2
In a large baking dish, layer up the lasagne, starting with half the courgette mix, then pasta (as they are fresh there is no need to pre-cook them), 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 15-20 mins until the pasta is tender and the cheese is golden.
- Ingredients
- Based on 4 servings
-
2 Garlic Cloves, crushed 1x Sainsbury's Garlic -
9 Fresh Lasagne Sheets, sheets 1x Sainsbury's Fresh Egg Lasagne Sheets 250g -
250g Ricotta 1x Sainsbury's Ricotta Cheese 250g -
50g Cheddar 1x Sainsbury's British Medium Grated Cheddar Cheese 250g -
700g Courgette, (about 6), coarsely grated 2x Sainsbury's Courgettes 500g -
500g Tomato Sauce 1x Sainsbury's Italian Passata with Garlic 500g -
1 tbsp Sunflower Oil 1x JS Sunflower Oil 1L -
1 Onion, finely chopped 1x Sainsbury's Onions Loose -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g