Editor’s Note 1: For those in North America, Australia, Scandinavia, and elsewhere, courgette is the French term for zucchini.
Editor’s Note 2: This sounds amazing.
A great crowd pleaser for meat-eaters and vegetarians alike this quick midweek dinner will be on the table in under an hour.
- 1 tbsp olive oil
- 2 large courgettes, grated
- 1 clove of garlic, minced
- 1 tsp chilli flakes
- 1/3 15 oz tub of ricotta cheese
- 1/2 24 oz tomato pasta sauce
- 3 tbsp of Parmesan
- 6 sheets of lasagna
Step 1: Heat the oven to 375F/190C. Heat the olive oil in a pan. Cook the grated courgette, garlic and chilli until soft. Add the ricotta and 2 tbsp of Parmesan and mix well. Season to taste with salt & pepper.
Step 2: Place a layer of the mix in the bottom of a small stoneware dish. Add a quarter of the tomato mix then cover with 2 sheets of lasagne. Repeat this twice, ending with lasagne. Spoon over the remaining tomato mix and sprinkle over the remaining Parmesan. Place in the oven and bake for 20-30 minutes until bubbling and the Parmesan golden brown.
Step 3: Plate up and serve with a side salad or for a peppery bite arugula.