Creamy courgette lasagne
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
This creamy courgette lasagne is one of my go to weeknight dinners when I want something satisfying without spending ages in the kitchen. The beauty of it is that the whole thing comes together in just 35 minutes, making it perfect for busy evenings. I love that courgettes are packed with vitamin C and fiber while being low in calories, so you get a genuinely nutritious meal that doesn't feel heavy. The best part? You probably have most of these ingredients already, and it won't break the bank. It's comfort food that actually feels good to eat.
Ella x
Ingredients
- 19 dried lasagne sheets
- 1 tbspsunflower oil
- 11 onion finely chopped
- 700 gcourgette(about 6), coarsely grated)
- 12 garlic cloves crushed
- 250 gtub ricotta
- 50 gcheddar
- 350 gjar tomato sauce for pasta
Detail level
Instructions
- 1
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.
- 2
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.
- 3
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.
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