Creamy zucchini lasagna

• dry lasagna sheets↗9

  leaves

• sunflower oil↗1 tbsp tbsp
• onion↗1

  finely chopped

• zucchini↗700g g

  (about 6), coarsely grated

• garlic cloves↗2

  minced

• ricotta (tube)250g g
• cheddar↗50g g
• tomato sauce (can)350g g

  for the pasta

Step-by-step instructions

1. 1

   Preheat the oven to 220 °C (200 °C convection, gas mark 7). Pour water into a pot and bring to a boil, then cook the lasagna sheets for about 5 minutes until they are soft but not fully cooked. Rinse them with cold water and drizzle a little oil so they don’t stick.

2. 2

   Meanwhile, heat the oil in a large pan and sauté the onion. After 3 minutes add the zucchini and garlic and continue cooking until the zucchini are soft and turn bright green. Add 2/3 of the ricotta and the cheddar, stir, then season to taste. Heat the tomato sauce in the microwave for 2 minutes on high until hot.

3. 3

   In a large baking dish layer the lasagna sheets, starting with half of the zucchini mixture, then the ricotta mixture, then the tomato sauce. Repeat, top with the remaining ricotta pieces and sprinkle the rest of the cheddar. Bake on the top rack for about 10 minutes until the pasta is soft and the cheese is golden.