Ditch the pasta and use your glut of home grown courgettes to create this amazing veggie lasagne. Make your own white sauce or cheat and buy some ready made (like I do!)
- 3 large courgettes, the fatter the better (600 to 700g)
- 3 tbsp rapeseed or olive oil
- 1 can of chopped tomatoes
- 2 finely sliced onions
- 1 crushed/finely chopped garlic clove
- 1 chopped red pepper
- Small head of broccoli cut into mini florets
- 200g mushrooms, cut into bite size pieces
- 2 tsp dried oregano
- 100g cherry tomatoes, halved
- Small jar of white sauce (or half a large jar!)
- Cheddar for sprinkling
Heat your oven to 180c fan. Cut your courgettes lengthways into slices about half a centimetre thick. Brush with oil and season with black pepper. Roast in the oven for 10 minutes until they start colouring.
Heat the rest of the olive oil in a pan and gently fry the onions for 5 minutes. Chuck in the pepper, brocolli, mushrooms and garlic. Cook for another couple of minutes before adding both the cherry and canned tomatoes. Dont forget the dried oregano too.
Season well and cook for 10 minutes until the tomatoes start breaking down.
In the meantime it’s all about white sauce. Either start making your own or gently warm your ready made. I’ve even used a jar of carbonara sauce before and it was lush – but obviously that means its no longer vegetarian!
Once your sauce is heated through it’s time to get your ovenproof dish and start building. Spread some of the tomato and vegetable mixture on the base of the dish, then a layer of roasted courgettes followed by a smothering of white sauce.
Repeat the layers but make sure you’re finishing off with the sauce layer.
Give it a good sprinkling of cheddar and then put it in the oven 20 minutes or until golden brown and bubbly.
Serve up with some garlic bread and a nice crisp salad. Job done.