Recipe - Courgette and Mushroom Lasagna
Here is a delicious vegetarian recipe for a winter day.
This is a crowd pleasure and it freezes really well so consider doubling the ingredients and make 2 dishes, keeping one for when you are running out of time.
5-6 servings - prep:30mins - cooking 25mins
400g mushroom, sliced
750g courgette (3 medium size), grated
4 large pasta sheets (or 8 medium sheets)
80g cheddar, grated
1 garlic clove, crushed
some nutmeg, grated
Pre-heat the oven to 200ºC.
In a large pan with a drizzle of oil, over medium heat, gently fry the grated courgettes. Once the courgettes have stopped rendering water, add in the ricotta and grate a bit a nutmeg to season. Cook for another 5 minutes. Set aside.
In a large pan with a drizzle of oil, over high heat, fry the mushrooms until golden, with a pinch of salt. When the mushrooms are almost cooked, stir in the crushed garlic and cook for another minute.
Depending on the type of lasagna pasta, you might need to pre-cook the pasta sheet (follow the product instruction)
Time to layer the dish: Start with one third of the courgette/ricotta mix. Top with half of the mushrooms. Insert a layer of pasta. Repeat.
Finish with the remainder of courgette/ricotta and sprinkle the grated cheddar on top.
Pop in the oven to cook for 25mins until golden.
Serve with a green leaf salad and enjoy (and don't expect to have any left for a pack lunch - everybody will want a second helping!)
Clemence Cleave is a nutritionist and a trained chef, specialised in weight management, women's health, health behaviours and wellbeing at work.