Courgette ‘Lasagne’ (v)

This doesn’t use pasta for the layers, but thin slices of courgette. Omit the cheese for a vegan version.

For 4-6 portions you need:
3 large courgettes, topped and tailed and sliced into thin strips length ways (sometimes it’s easier to cut the courgettes in half if they’re very long)
2 tins chopped tomatoes
1 onion, chopped
3 cloves garlic, crushed
herbs e.g. oregano
2 tsp red wine vinegar
1 tsp sugar
salt and pepper
1 tsp stock powder
1 mozzerella ball
grated parmesan
olive oil

Begin by making the tomato sauce. Saute the onion in 2 tbsp olive oil for 5-10 mins. Add the garlic, tomatoes, herbs, vinegar, stock powder and sugar and bring to the boil. Reduce the heat and simmer for about 10 mins till slightly reduced. Season to taste.

Place some courgettes in the bottom of an oven proof dish, add 1/3 of the sauce and repeat until everything is used up. If using cheese add a few cubes of mozz and some grated parmesan in each layer. Finish with a layer of courgettes and top with breadcrumbs and some more cheese. Bake in a hot oven for 30-45 mins till bubbling and the courgettes are soft šŸ™‚ Yummy with a green salad and lots of crusty bread to mop up the juices.

One thought on “Courgette ‘Lasagne’ (v)

  1. Pingback: Antonio Carluccio’s Pasta with Courgette Sauce | beckaeats

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