You might not think that a courgette and ricotta lasagne would be a patch on a full-on meat one.
I don’t know quite know how, since there are very few ingredients, but this combination produces such a delicious creamy and flavourful vegetarian lasagne. It’s also inexpensive and feeds the five thousand! And in summer is perfect for those courgette gluts!
Heat the oven to 200 degrees.
Gently fry the onion and garlic until the onion becomes translucent then add the courgettes and cook until softened but still very green.
Add the ricotta and most of the Cheddar (keep some for the top) and season with sea salt to taste (it needs a good amount). Give it a good stir to mix.
Now mix the passata with a glug of olive oil, the sugar and some salt, and add it to the base of a lasagne dish, except for a couple of spoonfuls to go on top. Place three sheets of lasagne on top, side-by-side, then add a layer of the courgette mix. Add two more layers of lasagne and courgette mix finishing with the courgette mix as the top layer.
Blob some of the passata over the top, not a complete coating, just small blobs! Then ad the rest of the Cheddar.
Bake for 20-25 mins and serve with a big salad then go for a lovely walk.
Cheese is not only gorgeous to eat but provides some important nutrients including phosphorus, calcium and vitamin B12. Phosphorus forms part of every one of our cells, so is pretty important! It’s actually quite abundant in the diet so you don’t have to OD on cheese – sorry 🙂
Calcium is not only good for teeth and bones but helps to balance the PH of the blood as well as assisting with nerve signals and muscle function. B12 performs a lot of functions but its main claim to fame is red blood cell production.
When the lasagne content of my blood gets low I get mean.