“This comforting midweek meal is on the table in under an hour, and it’s sure to keep veggies and meat-eaters happy”

  • olive oil
  • 2 large courgettes , grated
  • 1 clove garlic , crushed
  • a pinch of chilli flakes
  • ½ 250g tub ricotta
  • 3 tbsp parmesan , grated
  • 300ml home made tomato sauce
  • 6 sheets fresh lasagne

Heat the oven to 190C/fan 170C/gas 5. Heat 1 tbsp olive oil in a pan. Cook the courgette, garlic and chilli until soft. Add the ricotta and 2 tbsp of parmesan, season and mix well.

Put a layer of the mix in the bottom of a small dish. Add a quarter of the sauce then cover with 2 sheets of lasagne. Repeat twice, ending with lasagne. Spoon over the last 1/4 of tomato sauce and sprinkle over the parmesan. Bake for 20-30 minutes until bubbling.

Source : Olive Magazine : June 2010

Servings/Yield : 2 Servings

Difficulty : Surprisingly Easy

Course : Main

Preparation Times : Prep 15 mins Cook 30 mins

Nutritional notes : per serving : 573 kcalories, protein 25.4g, carbohydrate 57.8g, fat 28.3 g, saturated fat 9.2g, fibre 5.2g, salt 2.39 g

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