Great vegetarian lasagne recipe for using up a courgette glut.
This recipe is based on BBC Good Food's Creamy Courgette Lasagne, but I decided I had the time a fuller flavoured tomato sauce, not pre cook the lasagne first, and used whipped feta rather than ricotta.
Serves 4
800g courgette, grated
3 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
8 dried lasagne sheets
200g feta
4 tbsp greek yoghurt
50g cheddar
500g passata
Heat 1 tbsp oil in a sauté pan over a medium heat, adding each courgette to the pan as you grate it. The more courgette you add, they will begin to sweat and release water rather than fry. Don't worry. Stir from time to time as you get on with the tomato sauce and whipped feta, and the liquid will evaporate.
In a separate sauce pan, fry the onion and 1 clove of garlic over a medium heat 1 tbsp of olive oil until they start to brown. Add the passata, and about 100ml of water to rinse the carton out. Simmer gently whilst you make the whipped feta.
Blend the feta, yoghurt, 1 garlic clove, and 1 tbsp of olive oil in a food processor. If you haven't got a food processor you could mash the feta and whisk in the rest of the ingredients.
Add 2/3rds of the whipped feta to the softened courgette and turn off the heat under the courgettes and tomato sauce.
Turn the oven on to the temperature specified on the lasagne packet. Mine was 200C (Fan 180C).
In a lasagne/baking dish large enough to fit 4 lasagne sheets side by side, start to layer up the lasagne, starting with half the cheesy courgette, then a layer of pasta, then half the tomato sauce. Repeat, adding the remaining whipped feta in blobs in the top layer of tomato sauce, and finish with an even layer of grated cheddar cheese.
Bake according to the instructions on the lasagne packet. My packet said 30 minutes, but I found it took 40 minutes. 45 minutes is pretty standard.
Serve with a chilli oil, and a green salad.
No comments:
Post a Comment