Creamy veggie lasagne

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Info

Macros

Ingredients

– 1 tsp olive oil
– 1 onion, diced
– 2 garlic cloves, crushed
– 3 courgettes, grated
– 250g chestnut mushrooms, sliced
– 250g ricotta cheese
– 50g cheddar cheese (I use vintage cathedral city)
– 6 lasagne sheets (I use Tesco’s lasagne pasta sheets)
– 500g of garlic & herb passata

Method

1. Heat the oil in a pan on a medium to high heat. Add the onion, garlic, courgettes & mushroom and fry until slightly softened.

2. Add the ricotta cheese & 25g of the cheddar cheese and mix well. Simmer for 5 minutes.

3. Pre heat the oven to 180 degrees and transfer half of the courgette mixture into a medium sized oven proof dish, followed by 3 lasagne sheets and half of the passata. Repeat order again and place into the oven for 25 minutes

4. Sprinkle the rest of the cheddar cheese on top and place in the grill for 3-5 minutes until the cheese has melted.