Wednesday, 28 March 2012

Courgette Lasagne

I know, I know. As soon as you read that title, you thought - 'Oh no, that sounds totally tasteless.' Well, fear not! I have actually found (and fixed) a good recipe, for this most classic of vegetarian staples, and it actually seems to work!  It's quite filling as-is, but you might find that with the low protein content, you're hungrier a bit sooner in the morning than you might be normally. I suspect that the calorie count on this is quite a bit lower than in the meat equivalent. At this time of year, when courgettes are stacked up high on the grocers' shelves, it's also quite stunningly cheap.


  • two large onions (white, red or both)
  • a 340g tin of tomatoes
  • a generous handful of fresh oregano, or 2 tsp dried
  • 3-4 large courgettes (about 700g)
  • half a head of garlic
  • 9-10 dried lasagne sheets
  • a small bunch of basil
  • one 250g tub ricotta (or two if you like it more creamy - I do!)
  • 50g cheddar

Finely chop and fry one of the onions for a couple of minutes, then add the herbs and tin of tomatoes; simmer for 20-30 minutes until reduced and thickened, stirring occasionally to prevent it sticking. Meanwhile...

Heat oven to 200C. Put a pan of water on to boil, then cook the lasagne sheets for about 5 mins until softened, but not cooked through (or not, if you're using instant lasagne sheets).

Finely chop the other onion; grate the courgettes; finely slice or crush the garlic. In a large frying pan, fry the onion, then add the courgettes and garlic; fry until the courgettes have released their water and turned bright green. Turn off the heat, tear in the basil, and stir in all of the ricotta, then season to taste. You may well need to add quite a lot of salt or even stock powder at this point - get it right because it's no good if it's bland.

In a large baking dish, layer up the lasagne, starting with half the courgette mix, then pasta, then tomato sauce. Repeat, putting a fine layer of tomato sauce on the top, then scatter with the cheddar. Bake on the top shelf for 10-15 mins until the pasta is tender and the cheese is golden.

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