Courgette lasagna

Updated at: Thu, 17 Aug 2023 12:59:53 GMT

Step 1

Pre-heat the oven to 350 degrees F.

Step 2

Roughly chop the red pepper, onion, and garlic, and thinly slice the zucchini.

Step 3

Add a splash of oil to a frying pan and cook the red pepper and onion over high heat for about 4 minutes.

Step 4

Turn down the heat and add the garlic, being careful not to burn it – I add a little juice from the tinned tomatoes to protect the garlic. Simmer for two minutes.

Step 5

Once the garlic has softened, transfer the vegetables to a blender, and add the tinned tomatoes – blend until smooth. Add salt, pepper and chili flakes to taste.

Step 6

I like to sieve my mixture at this point, but it’s not something you HAVE to do. I started doing it when I couldn’t tolerate insoluble fiber due to strictures, and I just prefer my sauces this way now.

Step 7

In a suitably sized ovenproof dish (one layer is two lasagna sheets), add a little of your vegetable sauce.

Step 8

Start with a layer of lasagna sheets and then a layer of thinly sliced zucchini, topped with more vegetable sauce. Repeat the layer of lasagna, zucchini, and sauce, and add a layer of cheese.

Step 9

Add one more layer of lasagna, zucchini, and sauce, then a final lasagna sheet and any remaining zucchini. Top with vegetable sauce, 2 slices of gouda, and if you feel the need (like I always do) you can fill any gaps with additional grated cheese – totally up to you!

Step 10

Bake in the oven for 20 – 30 mins (check your packet instructions).

Step 11

Allow cooling a little before cutting and serving.

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