How to Make It
Preheat the oven to 200 degrees celsius and bring a saucepan of water to the boil. Cook the lasagne sheets in the boiling water for 5 minutes until softened. Drain set aside.
Whilst the lasagne sheets are cooking, heat the olive oil in a frying pan over a medium heat and fry the onions for 3 minutes. Next, add the courgettes and garlic and cook for another 3 minutes.
Stir two thirds of the ricotta and cheese into the pan and season with salt and pepper. In a separate pan, heat the tomato sauce.
In a large baking dish, place half of the courgette mix then top with lasagne sheets and then tomato sauce. Repeat until all of the mixture has been used.
Top the lasagne with the rest of the ricotta and cheese and bake for 10 minutes. Serve with a side salad.
- 9 dried lasagne sheets
- 700g courgette, grated
- 350g tomato pasta sauce
- 250g ricotta
- 50g cheddar, grated
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1 tbsp olive oil