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
Ready to shop?
Shop ingredientsEach 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
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- 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.
- See more Family favourites
