• 2servings
  • 30minutes
  • 573calories

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Nutrition Info . . .

VitaminsA, B3
MineralsPhosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. olive oil

  2. 2 large courgettes , grated

  3. 1 clove garlic , crushed

  4. a pinch of chilli flakes

  5. 1/2 250g tub ricotta

  6. 3 tbsp Parmesan (or vegetarian alternative), grated

  7. 300ml jar tomato pasta sauce

  8. 6 sheets fresh lasagne

Instructions Jump to Ingredients ↑

  1. Heat the oven to 190C/fan 170C/gas 5. Heat 1 tbsp olive oil in a pan. Cook the courgette, garlic and chilli until soft. Add the ricotta and 2 tbsp of parmesan, season and mix well.

  2. Put a layer of the mix in the bottom of a small dish. Add a quarter of the sauce then cover with 2 sheets of lasagne. Repeat twice, ending with lasagne. Spoon over the last 1/4 of tomato sauce and sprinkle over the Parmesan. Bake for 20-30 minutes until bubbling.


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