Summer Veg Lasagne

This is a really tasty dish, bit lighter than the meat version and great for the warmer weather plus easy to make.

Ingredients

- Lasagne Sheets - Fresh or dried
- I used a 23" x 23" baking dish but use what you can


White filling
- 2 x Small Courgettes - Grated and squeeze all water out
- 2 x Garlic Clove - Crushed (add more if you are a garlic fiend like me)
- 200g fresh spinach - cooked (I stick in microwave for a few minutes) - squeeze all water out
- 250g Tub of Ricotta
- 250g Cottage Cheese
- 1/4 teaspoon of Nutmeg - freshly grated or already ground
- 20g of Cheddar grated (extra for topping)
- 20g of Parmesan grated (extra for topping)
- Seasoning


Tomato Sauce  - You can of course cheat this bit and use a pre-made pasta/lasagne sauce
- 1/2  a Onion - Chopped finely
- 1/2 a Green Pepper - Chopped finely
- 1-2 x Garlic Clove crushed (I would probably add 4/5 but then I do love garlic)
- 1 x 400g Tin of chopped tomatoes
- Use the can and fill half with water
- Splash of red wine vinegar (you can also use Balsamic or white wine vinegar)
- 1/2 Tablespoon of Tomato puree or tomato sauce if you have no puree
- Herbs - a good size bunch -  I generally use fresh Oregano and Basil then add some dried Marjoram. You can of course just use dried and as much as you see fit
- Seasoning
(this is also great for a pizza base if you like to make your own)


To make the white filling
- Mix courgettes, garlic, spinach, cheddar,  parmesan, nutmeg, 2/3 of the ricotta and a good pinch of salt and pepper together


To make the tomato sauce
- Saute onion, garlic and pepper till soft
- Add the tin tomatoes, water, puree, red wine vinegar, herbs and pinch of salt and pepper
- Bring to the boil and put on a low simmer for 20/30 mins
- Blend with a hand blender

2nd picture is blitzed with a hand blender

Layer the bottom with lasagne sheets

Add half of the white filling on top

 Put on a layer of tomato sauce - approx 1/3

Repeat layers

 Add another layer of lasagne sheets and Tomato sauce

Add the remaining ricotta plus as much parmesan and cheddar as you like

Cook on Gas Mark 4.5 (180 degrees) for approx 40/45 minutes or until you have something that looks like below

Voila! Enjoy!

I accompanied it with some yummy crusty bread and salad  

Originally I wanted to start a food blog but other things came up and fashion and beauty came first. I feel it's about the right time to add a few other dimensions to the blog and so this is my first food post! What do you think? Something to carry on with? If you do make it please come back and let me know how you got on :)

Sorry the images are a bit blurry. Will work on changing them


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