Courgette Lasagne
Calories:600
Difficulty:Easy
Time: 30 Minutes
Ingredients
- 5ml Olive Oil
- 65g Brown Onion
- 1 Garlic Clove
- 165g Tinned Tomato
- 1 tsp Italian Herbs
- 55g Ricotta
- 20g Cheddar
- 110g 0% Fat Greek Yoghurt
- 65g Dry Lasagne Sheets
- 180g Courgette
Method
Preheat your oven to 190°C/375°F/gas 5.
Start by making the tomato sauce. So, in a saucepan, gently fry your onion and garlic in olive oil for 3-4 minutes until just turning soft. Now add your tinned tomatoes and Italian herbs. Bring this mix to the boil then let it simmer until the sauce begins to thicken.
In a bowl, mix together the ricotta, cheddar and yoghurt. Quickly cook your lasagne sheets in boiling water for 2-3 minutes so they just soften up a touch, now you are ready to build your lasagne.
In a baking tray, start with the tomato sauce, then a layer of thinly sliced courgettes, then the lasagne sheets, finally the cheese mix. Repeat the layering process until all your ingredients are used up, top with any left-over cheese.
Now whack this in the oven for 10-15 minutes until bubbling and delicious.