Creamy Courgette( Zucchini) Lasagna Serves 4
6 fresh lasagna sheets( your baking dish may require more)
1 tbsp olive oil
1 onion, quartered
700g courgette( zucchini) cut into 2cm pieces
2 garlic cloves peeled
250g tub ricotta
70g tasty cheddar ,cubed
25g Parmesan
350g tomato sauce, F&E cooking page 59 with a little basil added.
1.Drop the Parmesan and cheddar onto running blades speed/ 8. Put aside.
2.Chop the courgettes in 2-3 batches on speed/3. You need a coarse texture. Put aside.
3.Drop the garlic on running blades speed/8
4. Drop the onion onto running blades speed/5
5 Add the oil and cook 100c/5 minutes/ speed1.
6.Add the courgettes and cook 100c/5 minutes/spoon speed /reverse action with the aid of the spatula. They should be soft and turned bright green.
7.Add 2/3 ricotta and the cheddar/Parmesan, season and mix well with the spatula
8 In your baking dish start layering up starting with half the courgette mixture, then the pasta then the tomato sauce. Repeat, top with blobs of remaining ricotta and sprinkle with remaining cheddar/Parmesan mixture. Cook in the oven 200c/fan180c for approx.30 minutes or until hot, bubbly and the cheese golden.
When I first made this in TM I over processed the courgettes and it looked like a cream sauce by the time I added the cheese!!!. It didn't make any difference to the taste and the DH and DS gobbled it up.
Adapted from BBC Good Food
http://www.bbcgoodfood.com/recipes/4716/creamy-courgette-lasagne
