Courgette and Tomato Open Lasagne

courgette tomato open lasagne

Layered with courgettes and tomatoes, this vegetarian spin on a classic makes for a quick-fix dinner that will fuel the whole family.

Prep time: 2 minutes

Cook time: 10 minutes

Servings: 4 people

Preparation

Brush the courgette slices using 1 1/2 tbsp of the olive oil.

Heat a griddle pan and fry the courgette in batches for 2 minutes on each side until softened and lightly charred.

Meanwhile, lightly brush the lasagne sheets with the remaining olive oil and cook in boiling salted water for 3-5 minutes until tender.

Heat the passata with the chopped basil in a small saucepan.

Drain the pasta sheets.

In alternate layers, layer the pasta sheets, courgettes and passata between 4 serving plates, finishing with a spoonful of passata.

Sprinkle over the vegetarian hard cheese (or Parmesan) shavings and garnish with the basil leaves.

Serve immediately with the green salad.

Ingredients

6 medium courgettes, thinly sliced lengthways
2 tbsp olive oil
1 x 252g pack fresh lasagne sheets, each sheet halved to make 12 squares
1 x 500g carton passata
1 x 31g pack Tesco fresh basil leaves (leave some to garnish)
50g vegetarian hard cheese or Parmesan shavings
Green salad, to serve



Ingredients

6 medium courgettes, thinly sliced lengthways
2 tbsp olive oil
1 x 252g pack fresh lasagne sheets, each sheet halved to make 12 squares
1 x 500g carton passata
1 x 31g pack Tesco fresh basil leaves (leave some to garnish)
50g vegetarian hard cheese or Parmesan shavings
Green salad, to serve



Preparation

Brush the courgette slices using 1 1/2 tbsp of the olive oil.

Heat a griddle pan and fry the courgette in batches for 2 minutes on each side until softened and lightly charred.

Meanwhile, lightly brush the lasagne sheets with the remaining olive oil and cook in boiling salted water for 3-5 minutes until tender.

Heat the passata with the chopped basil in a small saucepan.

Drain the pasta sheets.

In alternate layers, layer the pasta sheets, courgettes and passata between 4 serving plates, finishing with a spoonful of passata.

Sprinkle over the vegetarian hard cheese (or Parmesan) shavings and garnish with the basil leaves.

Serve immediately with the green salad.