Creamy Courgette Lasagne

Having the girls round for dinner is always a great excuse to try something new (but under the conditions its easy so I'm not stuck in the kitchen and missing wine drinking and a good gossip) plus one is a vegetarian and I love veggie dishes.

So I went for a recipe found on BBC Good Food, a quick and easy Creamy Courgette Lasagne - the only thing which was a bit of a faff was grating/making ribbons/chopping six courgettes but from then on really simple.

Creamy Courgette Lasagne

Serves 6

Ingredients:

• 9 dried lasagne sheets

• 1 tbsp sunflower oil

• 1 onion , finely chopped

• 700g courgettes (about 6), coarsely grated

• 2 garlic cloves , crushed

• 250g tub ricotta

• 50g cheddar

• 350g jar tomato sauce for pasta

• Garlic bread and salad to serve

Method:

1. Heat oven to 220C/fan 200C/gas 7. Put a pan of water on to boil, then cook the lasagne sheets for about 5 mins until softened, but not cooked through. Rinse in cold water, then drizzle with a little oil to stop them sticking together.

2. Meanwhile, heat the oil in a large frying pan, then fry the onion. After 3 mins, add the courgettes and garlic and continue to fry until the courgette has softened and turned bright green. Stir in 2/3 of both the ricotta and the cheddar, then season to taste. Heat the tomato sauce in the microwave for 2 mins on High until hot.

3. In a large baking dish, layer up the lasagne, starting with half the courgette mix, then pasta, then tomato sauce. Repeat, top with blobs of the remaining ricotta, then scatter with the rest of the cheddar. Bake on the top shelf for about 10 mins until the pasta is tender and the cheese is golden.