Cafe Lula

I know, I know. Courgette lasagne? Really? Surely it can’t taste that good. Or fill you up at all. In fact, it sounds like a stupid idea. But it’s not! It’s a really good idea! I promise!

The first time I decided to make this, Chris was not enthusiastic. At all. When I told him what we were having for tea, his response was a very disappointed “oh”. I have to admit, I wasn’t convinced either, but this has become one of our favourite meals. See? Is good! It’s quick and easy to prepare, and it is just as filling and tasty as any meat-based meal.

I prefer to make my own tomato sauce, but the original recipe uses a shop-bought tomato sauce, so choose whichever you prefer 🙂 This recipe can be made vegetarian by using vegetarian mozzarella and parmesan.

Courgette lasagne

Adapted from Olive magazine June 2010

Serves 2

Ingredients:

olive oil

1 shallot, finely chopped

300g passata

a pinch of mixed herbs

a pinch of sugar

2 large courgettes , coarsely grated

1 garlic clove, crushed

a pinch of chilli flakes

125g ricotta

2 tbsp Parmesan (or vegetarian alternative), grated

salt and black pepper, to season

6 sheets fresh lasagne (about 150g)

100g grated mozzarella

Preheat the oven to 180C.

In a medium pan, heat a little olive oil over a medium heat and fry the shallots for a couple of minutes until softened, then add the passata. Season with the mixed herbs, salt, black pepper, and sugar. Leave this to simmer gently while you make the courgette mixture.

In another pan, heat a little olive oil over a medium heat and fry the garlic, courgette and chilli flakes until softened. Add the ricotta and parmesan and stir well to combine. Season with salt and black pepper.

Put the third of the courgette mixture in the base of an ovenproof dish, then top with a quarter of the tomato sauce. Cover with two sheets of lasagne. Repeat twice more and then cover the top layer of lasagne with the rest of the tomato sauce. Cover with the mozzarella and bake for 20-30 minutes. Serve with garlic bread, nom nom.