Serve this quick, creamy courgette & ricotta lasagne for a last-minute dinner party to impress vegetarian friends. It’s a great way to use courgettes when they’re in season
Prep:10 mins
Serves 4
9 dried lasagne sheets1 tbsp sunflower oil1 onion, finely chopped700g courgette (about 6), coarsely grated2 garlic cloves, crushed250g tub ricotta50g cheddar350g jar tomato sauce for pasta
STEP 1Heat oven to 220C/fan 200C/gas 7. Put a pan of water on to boil, then cook the lasagne sheets for about 5 mins until softened, but not cooked through. Rinse in cold water, then drizzle with a little oil to stop them sticking together.STEP 2Meanwhile, heat the oil in a large frying pan, then fry the onion. After 3 mins, add the courgettes and garlic and continue to fry until the courgette has softened and turned bright green. Stir in 2/3 of both the ricotta and the cheddar, then season to taste. Heat the tomato sauce in the microwave for 2 mins on High until hot.STEP 3In a large baking dish, layer up the lasagne, starting with half the courgette mix, then pasta, then tomato sauce. Repeat, top with blobs of the remaining ricotta, then scatter with the rest of the cheddar. Bake on the top shelf for about 10 mins until the pasta is tender and the cheese is golden.
