Zucchini Lasagne
Zucchini Lasagne



  • 9 sheets of dried lasagne pasta
  • 1 tbsp oil
  • 1 chopped onion
  • 700g zucchini, grated
  • 2 crushed garlic cloves
  • 250g ricotta
  • 50g grated cheddar
  • 350g jar of passata with herbs
  • Preheat the oven to 220C. Cook the lasagne sheets in boiling water for about 5 mins, then rinse in cold water and drizzle with oil. Meanwhile, fry the onion in some oil to soften for 3 mins, then stir in the zucchini and garlic and fry for another 3-4 mins. Stir in the cheeses, and season to taste.
  • In a baking dish, layer the lasagne starting with half the zucchini mix, followed by the pasta, then the passata. Repeat, top with a few dollops of ricotta, then scatter with any remaining cheddar. Bake for 10 mins until golden and bubbling, and serve with salad.
20 mins
4 serving

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