Weeknight Meal: How to Make A Quick Courgette Lasagna

Weeknight Meal: How to Make A Quick Courgette Lasagna
Editor's Note 1: For those in North America, Australia, Scandinavia, and elsewhere,  courgette is the French term for zucchini. 
Editor's Note 2: This sounds amazing.

A great crowd pleaser for meat-eaters and vegetarians alike this quick midweek dinner will be on the table in under an hour.  

(Serves 4)

  • 1 tbsp olive oil
  • 2 large courgettes, grated
  • 1 clove of garlic, minced
  • 1 tsp chilli flakes
  • 1/3 15 oz tub of ricotta cheese
  • 1/2 24 oz tomato pasta sauce
  • 3 tbsp of Parmesan
  • 6 sheets of lasagna
  • salt
  • pepper

Step 1: Heat the oven to 375F/190C. Heat the olive oil in a pan. Cook the grated courgette, garlic and chilli until soft. Add the ricotta and 2 tbsp of Parmesan and mix well. Season to taste with salt & pepper.

Step 2: Place a layer of the mix in the bottom of a small stoneware dish. Add a quarter of the tomato mix then cover with 2 sheets of lasagne. Repeat this twice, ending with lasagne. Spoon over the remaining tomato mix and sprinkle over the remaining Parmesan. Place in the oven and bake for 20-30 minutes until bubbling and the Parmesan golden brown.

Step 3: Plate up and serve with a side salad or for a peppery bite arugula.


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