Recipe of the month

Creamy courgette lasagne

Sent in by Anne Kinsman

Ingredients:

9 dried lasagne sheets
1 tablespoon sunflower oil
1 onion finely chopped
700g courgettes about 6 coarsely grated
2 garlic cloves crushed.
250g tub ricotta
50g cheddar.
350g jar tomato sauce or passata

Method:

1. Heat over to 220c/gas7. Put a pan of water on to boil, then cook the lasagne sheets for about five minutes until softened, but not cooked through. Rinse in cold water, them drizzle with little oil to stop them sticking together.

2. Meanwhile, heat the oil in a large frying pan then fry the onion. After 3 minutes add the courgettes and garlic and continue to fry until the courgettes have softened and turned bright green, stir in 2/3 of both the ricotta and the cheddar, then season to taste. Heat the tomato sauce or passata.

3. In a large baking dish layer up the lasagne starting with half of the courgette mix, then a layer of pasta, then tomato sauce, Repeat, then top with blobs of the remaining ricotta. Scatter with the rest of the cheddar. Bake on top shelf for about 10 minutes until the pasta is tender and the cheese is golden. Serve with crusty bread and green salad.