Zucchini Lasagne

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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