Last week, I tried something a bit different; I had already
tried “courgetti” and I absolutely love lasagne, so I thought I would replace
the pasta sheets with slices of courgette instead. Here is my recipe for
courgette lasagne.
Ingredients:
Slices of courgette
A batch of white sauce
A batch of bolognaise sauce
Method:
Peel the courgette; with a normal vegetable peeler; into
slices of courgette, they will be quite slim so you will need quite a few
slices.
Assemble the lasagne after you have made your batches of
white sauce and bolognaise sauce. In your baking dish, put a layer of
bolognaise sauce, then a layer of courgette slices and then a layer of white
sauce. Repeat this until you have used up all the ingredients or the dish is
full. Try to keep the layers similar in size.
Place in the oven at 180C for 30 minutes. It won’t need to
cook for as long because the layers of courgette are thinner than the pasta
sheets.
Serve with garlic bread or more vegetables, I had mine all
on its own, as I didn’t feel I needed any more than that.
I know it’s not the most attractive looking plate of food,
but trust me, it tasted even better than normal lasagne.
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