Creamy Courgette Lasagne

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories while maintaining creaminess.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat, while cheddar is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and adds a cheesy flavor.

lasagne sheets

🥗Healthier: whole wheat lasagne sheets

💰Cheaper: regular pasta sheets

Whole wheat adds fiber, while regular sheets are often cheaper.

Rinse the courgette and cut it into thin slices, using a mandolin or a knife.

In a pan, add 2 tablespoons of olive oil and 1 clove of minced garlic; cook on medium heat for a few minutes until fragrant.

Add the diced courgette to the pan and cook for a further 2 to 3 minutes or until slightly softened.

Add the chopped basil to the pan and cook for another minute; season with a pinch of salt and black pepper to taste.

To make the sauce, drain and rinse 100 g of chickpeas and add them to a blender along with 100 g of ricotta cheese, half of the spinach, and a pinch of salt and pepper; blend until smooth.

Spread the sauce over the base and middle layer of your lasagne sheets.

Add a layer of the chickpea mixture and spread it evenly.

Cover with the remaining lasagne sheets, pressing them together to seal.

Top the lasagne with a generous amount of the creamy courgette sauce and press it evenly over the top.

Melt some olive oil in a pan and roast the lasagne in the oven for 20 to 25 minutes or until the top is golden brown and bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens