Throughout the summer we have had a couple of gluts of courgettes. Because we are vegetarian I can always use them up and I’ve been picking consistently to get fairly small ones, that way they keep coming and are more tasty.
I had about six in the fridge and found this recipe on the Good Food website. Since I had a tub of ricotta in the fridge I dived in and made this lasagne.
I used the last of Gav’s tomato sauces from the freezer instead of the jar mentioned in the recipe.
And I pulled the food processor out from the depths of the cupboard to grate the veg then added it to the onions.
Gentle stirring was required as my pan was a bit small but they soon reduced down.
As the recipe indicated I added the cheese to the courgettes, seasoning and started layering.
I think because the cooking time in the oven is not as long as usual for a lasagne, the recipe requires the partial cooking of the pasta. Whenever I’ve done that in the past they always stick together and they did just that again but I managed to peel them apart. I also noticed that the sheets stretched when cooking. Usually one sheet of pasta just fits width ways in the dish above but as you can see it was a bit bigger.
After the pasta the sauce.
Then repeat the layers once more and add the rest of the ricotta in dollops.
Just fifteen minutes later…
A new summer favourite I think. And using up courgettes too. Excellent.