Courgette & ricotta lasagne

Courgette & ricotta lasagne

By
From
Love Your Lunches
Makes
4–6 lunch portions
Photographer
Bec Dickinson

This is a fresh take on the classic lasgane. Made with a generous portion of herbs, and courgette layers to replace pasta, you’ll be feeling light and zippy with this warm weather alternative.

Ingredients

Quantity Ingredient
olive oil, for greasing
1 large broccoli crown, cut into florets, then sliced lengthways
300g spinach
600g ricotta
2 garlic cloves, minced
1/2 small bunch of basil leaves only, roughly chopped
1/2 small bunch flat-leaf parsley, leaves only, roughly chopped
1/2 small bunch mint, leaves only, roughly chopped
850g passata
4 large courgettes, peeled into ribbons
150g parmesan, grated
2 tablespoons balsamic vinegar
salt
freshly ground black pepper

Method

  1. Preheat the oven to 200°C. Grease a 23 cm deep baking dish with olive oil.
  2. Fill a small saucepan with salted water and bring to the boil. Add the broccoli, bring back to the boil and cook for 1–2 minutes or until just crisp and tender. Remove with a slotted spoon, and place in a bowl of ice-cold water.
  3. In the same saucepan, fit in a steaming pot and fill with the spinach. Reduce to a simmer, cover and steam for 2 minutes until the spinach has wilted. Remove from the pan, and squeeze out as much water as possible.
  4. In a large bowl, stir together the ricotta, garlic, basil, parsley and mint with a pinch of salt and pepper.
  5. Spread one third of the passata over the base of the dish, top with half of the courgette ribbons, the spinach and broccoli, one-third of the ricotta mixture and one-third of the Parmesan. Repeat the layering once more. Drizzle over the balsamic vinegar and top with the remaining passata, ricotta and Parmesan.
  6. Place the dish on a baking tray, (in case any sauce bubbles over) and bake for 20 minutes or until golden on top and bubbling. Set aside to cool completely.
  7. Cut the lasagne into 4–6 portions, place each serving into containers and freeze. When ready to eat, defrost in the fridge overnight, and reheat in the microwave until piping hot.

Note

  • Vegetarian Gluten-free
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