1 jar of tomato & basil/Bolognese sauce (or use rainbow sauce!)
2 handfuls of grated mozzarella or Cheddar cheese
Veg Portions / Serving:
1
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This ‘cheat’s’ lasagna is actually quick and easy! It is also veggie, full of yummy courgettes, and delicious. This dish freezes well – assemble completely, then freeze for up to 2 months and thaw or just bake from frozen, adding an extra 10-20 mins of cooking time to ensure it’s piping hot all the way through.
Method:
Preheat oven to 180C/gas 4. Use a vegetable peeler or sharp knife to thinly ‘slice’ the courgettes so they resemble the lasagna sheets.
In a bowl, mix the ricotta, Parmesan and egg. Season to taste with salt and pepper.
In a large casserole dish, add ½ of the jar of tomato sauce and spread to coat the bottom of the dish in a thin layer. Top with a layer of lasagna sheets, then half the thinly sliced courgettes, followed by a layer of ricotta ‘white sauce’. Repeat these layers a second time (you can do it a third if you have enough of everything and your casserole dish is deep). After the final layer of ricotta, sprinkling over the grated cheese and bake in the oven for 30-35 mins, until the top if golden, the pasta is cooked, and the layers are bubbling around the edges.
Serve hot – great with a peppery salad like rocket or fresh spinach on the side!
Claire Wright
Communications Manager: After leaving Exeter University with a degree in English Literature, Claire worked in various fields ranging from youth work and charities to publishing, before starting up a food-focused website when her first child was born. After being asked to project manage the publication of Veg Power's Crowdfunder book, Claire came on board as a fully-fledged team member in 2018 to take on the role of Communications Manager, looking after Veg Power's website and social media platforms.
