The veg box delivered a load of courgettes which I have to say are not one of my favourite veggies. So I thought I’d make a lasagne with them where they’d be semi-hidden and there was some ricotta to use up in the fridge too. The ricotta however was sell by 26 June 2009 (yes today *is* September 11th 2009), so despite it tasting OK I didn’t want to risk it and ditched it in favour of some quark (which was also past it’s sell by date, but only by 12 days this time!!).
I never used to be able to make a decent lasagne and after years of trying decided that maybe it was my lasagne dish that was letting me down. It was! Lasagne now tastes edible in my house and tonight’s concoction was pretty tasty.
Tomato and courgette lasagne
2 medium onions, chopped
1 tin toms
1 carton passata
spalsh balasmic vinager
1 tsp veg stock powder
salt and pepper to taste
1 tbsp olive oil
4 courgettes, roughly diced
3 tbsp olive oil
6 cloves garlic, crushed
salt and pepper
1 tub quark (ricotta would taste better imho)
6 or so sheets lasagne
2 good handfuls of grated cheddar
1 good handul grated parmesan
either 1 roughly torn mozzarella ball or 10 or so mini mozz balls
First make the tomato sauce. Saute the onions in the oil and then add everything else. Simmer for 10 mins till slightly thickened.
For the courgettes fry them in the oil for a few mins then add the garlic and salt and pepper. Saute for 10 mins or so until tender. Add the quark/ricotta and stir till mixed. Take off the heat.
Assemble the lasagne by putting 2 sheets pasta in the bottom of a dish and then adding a half the tom sauce. Add more pasta then the courgette layer. Add more pasta then the other half of the tom sauce. Top with the cheese and bake in a hot oven (180 degrees) for 30-45 mins till cooked and bubbling.
Serve with salad, crusty bread and lashings of wine. Rather superb for a friday night supper, and at least 4 of your 5 a day portions!