Ingredients
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1 tbsp olive oil
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1 white onion, finely chopped
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2 carrots, peeled and finely diced
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1 tsp fennel seeds
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1 tsp fresh rosemary
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2 garlic cloves, crushed
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2 peppers, deseeded and finely sliced
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500g courgettes, grated and drained of excess liquid
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200g ricotta
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3 tbsp parmesan or pecorino, grated
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8 sheets dried lasagne
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FOR THE TOMATO SAUCE
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300g passata
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12 cherry tomatoes
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1 tsp dried oregano
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2 bay leaves
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1/2 tsp smoked paprika
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1 tsp sugar
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100ml stock, made with 1/2 vegetable or Kallo yeast-free stock cube
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2 garlic cloves, crushed
Directions
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Heat the olive oil in a frying pan and sauté the onion and carrot over a medium heat for 10-15 minutes until softened and starting to colour. Add the fennel seeds, rosemary and the garlic and cook for 1 minute more.
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Add the courgette and peppers to the pan, increase the heat and stir-fry for 3 minutes. Take off the heat, season to taste and stir through the ricotta. Mix well and set aside.
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To make the tomato sauce, blitz the cherry tomatoes with the passata and oregano. Pour into a small pan, add the bay leaves, paprika, sugar, garlic and stock, and cook for 15-20 minutes until thickened.
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To assemble, put a third of the courgette and ricotta mix in the bottom of a roasting dish. Add four sheets of lasagne, overlapping to make it fit if necessary, then cover with half the tomato sauce (don’t forget to remove the bay leaves). Repeat again.
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Top with the remaining courgette and ricotta mix, and scatter the parmesan or pecorino evenly over the top.
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Bake in a preheated oven at 190C for 40-45 minutes until bubbling and starting to catch on top. Serve with a side of greens or salad.
