Open lasagne

main dish Italian cuisine summer
Total: 45 min. | Active: 45 min.
vegetarian

Fancy a lasagne but want something a bit lighter for summer? Then this is the perfect recipe for you! A generous helping of protein along with fresh cherry tomatoes and courgettes bring a touch of summer to this classic recipe.

Recipe by:
Joel & Muriel

Ingredients

for 4 people

Sauce
800 g plain cottage cheese
1  organic lemon, use grated zest only
1 bunch basil, leaves torn off
a little  pepper
Filling
  olive oil for frying
1 kg courgette, cut into small pieces
4  garlic cloves, squeezed
500 g cherry tomatoes, cut in half
1 ½ tsp salt
Lasagne sheets
12  white lasagne sheets
  salted water, boiling
To serve
80 g Parmesan, grated
4 sprig basil
  pepper, to taste

How it's done

Sauce

Puree the cottage cheese, lemon zest and half of the basil, season. Set aside the sauce and the remainder of the basil.

Filling

Heat a dash of oil in a wide non-stick frying pan. Stir-fry half of the courgettes for approx. 3 mins. Add the garlic and cook for approx. 2 mins. Remove and set aside. Heat a dash of oil in the same pan, stir-fry the remaining courgettes for approx. 5 mins. Return the reserved courgettes to the pan, mix in the tomatoes, bring to the boil, season with salt. Cook the vegetables for approx. 10 mins., stirring occasionally, mix in the reserved basil.

Lasagne sheets

Cook the lasagne sheets in boiling salted water until al dente, stirring occasionally. Remove the lasagne sheets using a slotted spoon.

To serve

Spoon a little of the reserved sauce onto each plate. Top with 1 sheet of lasagne each. Spread 1/3 of the sauce, vegetables and Parmesan on top, sprinkle with a few basil leaves and a little pepper. Add another sheet of lasagne, then layer the remaining ingredients on top.

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