Courgette and tomato open lasagne recipe
Warming dishes to cook on a rainy summer’s day. Simple yet delicious; this classic family favourite, layered with courgettes and tomatoes for a vegetarian spin, makes for a quick-fix, flavoursome feast that will fuel the whole family.
See method- Serves 4
- 2 mins to prepare and 10 mins to cook
- 359 calories / serving
Ingredients
- 6 medium courgettes, thinly sliced lengthways
- 2 tbsp olive oil
- 252g pack fresh lasagne sheets, each sheet halved to make 12 squares
- 500g carton passata
- 31g pack fresh basil, leaves picked and finely chopped, reserving a few whole leaves to garnish
- 50g vegetarian hard cheese or Parmesan shavings
- green salad, to serve
Each serving contains
- Energy
- 1505kJ 359.0kcal
- Fat
- 12g
- Saturates
- 4g
- Salt
- 0.9g
- Sugars
- 11g
of the Reference intake
Carbohydrate 46.1gProtein 15.7gFibre 2.9g
Method
- Brush the courgette slices using 1½ tbsp of the olive oil. Heat a griddle pan and fry the courgette in batches for 2 mins on each side until softened and lightly charred.
- Meanwhile, lightly brush the lasagne sheets with the remaining olive oil and cook in boiling salted water for 3-5 mins until tender. Heat the passata with the chopped basil in a small saucepan. Drain the pasta sheets.
- In alternate layers, layer the pasta sheets, courgettes and passata between 4 serving plates, finishing with a spoonful of passata. Sprinkle over the vegetarian hard cheese (or Parmesan) shavings and garnish with the basil leaves. Serve immediately with the green salad.
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