Nutritional Information

Calculated based on standard values with available measurements and may therefore not be accurate.

Nutritional information not available.

Instructions

1. Step 1

   Preheat the oven to 220C/200C fan/gas mark 7. Place a pan of water on the stove and bring to a boil, then cook the lasagne sheets for approximately 5 minutes until they are softened but not fully cooked. Rinse them under cold water, then lightly coat with a bit of oil to prevent sticking.

2. Step 2

   In the meantime, warm the oil in a large frying pan and sauté the onion. After 3 minutes, add the courgettes and garlic, cooking until the courgette is softened and has a bright green color. Mix in two-thirds of both the ricotta and cheddar, then adjust the seasoning to your preference. Heat the tomato sauce in the microwave on High for 2 minutes until it’s hot.

3. Step 3

   In a large baking dish, assemble the lasagne by first spreading half of the courgette mixture, followed by a layer of pasta, and then tomato sauce. Repeat this layering process, finish by adding dollops of the remaining ricotta, and sprinkle with the leftover cheddar. Bake on the top rack for about 10 minutes until the pasta is tender and the cheese is golden brown.