No pasta lasagne
Having a low-carb day, or just fancy a change from pasta? Then courgettes to your rescue for you my friend. This fresh, organic Mediterranean style recipe is yummy and healthy. Hurrah.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 jar of tomato pasta sauce, or make your own, see Chef's notes
- 2-3 courgettes
- sea salt and freshly ground pepper
- A lemon
- 100g parmesan
- A few handfuls of fresh basil
- 2 balls of fresh mozzarella
- A handful of pine nuts (optional)
- olive oil
Mise en place
- Heat your oven to 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]
Method
- Dollop a few spoonfuls of sauce in the bottom of a lasagne dish. Top with overlapping ribbons of courgette (use your veg peeler).
- Sprinkle with salt, pepper, lemon juice and zest. Scatter with grated parmesan and basil and torn mozzarella. Repeat. Repeat again, but skip the courgettes.
- Top with pine nuts. Season. Bake in a 180°C/Gas 4 oven until golden, 20-30 mins.
Chef's notes
Make your own tomato sauce: Fry finely diced onion in olive oil till tender. Add two or three chopped garlic cloves. Season. Sizzle for a mo. Add a tin of tomatoes, bubble it for a few mins. Add a glug of balsamic vinegar. Bubble again. Fold in fresh herbs
See also
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Recipe source
Abel & Cole have kindly given Cookipedia permission to reproduce this recipe.
All of the ingredients in this recipe can be delivered to your door by Abel & Cole; weekly home deliveries of organic fruit and vegetable boxes, and much much more.