- 9 dried lasagne sheets
- 1 tbsp oil
- 1 onion, finely chopped
- 700g (about 6) courgettes, coarsly grated
- 2 garlic cloves, crushed
- 250g ricotta
- 50g chedar
- 350g passata
Heat oven to 220C / 200C / gas 7. Cook lasgane sheets in boiling water for 5 mins, until soften, but not cooked. Rinse in cold water and drizzle with little oil.
Heat the oil in frying pan, fry the onion, after 3 mins and courgettes and garlic. Fry until cougettes soften and turn bright green. Stir in 2/3 rocotta and cheddar. Season to taste. Heat passata.
Layer up the lasagne; start with half courgette mix, then pasta, the passata. Top with blobs of ricotta and scatter the rest of cheddar. Bake on top shelf for 10mins, until pasta is tender and cheese is golden.
405kcal, serves 4
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