1 tablespoon sunflower or olive oil + extra for drizzling
1 onion, finely chopped
700g courgettes (about 6), coarsley grated
2 cloves garlic, crushed
200g ricotta cheese
50g Cheddar cheese, grated
350g jar of tomato sauce for pasta
Method Prep:10min › Cook:20min › Ready in:30min
Heat oven to 220 C / Gas 7.
Put pan of water on to boil, then cook lasagne sheets for about 5 minutes until softened but not cooked through. Rinse with cold water then to stop them sticking together drizzle with a little olive oil.
Meanwhile, heat the oil in a large frying pan and fry the onion. After 3 minutes, add the courgettes and garlic and continue to fry until the courgette has softened and turned green.
Stir in 2/3 of the ricotta and cheddar, then season to taste.
Heat the tomato pasta sauce until hot.
In a large baking dish, layer up the lasagne starting with half the courgette mix, then the pasta, then the tomato sauce. Repeat, top with blobs of the remaining ricotta, then scatter with the rest of the Cheddar.
Bake on the top shelf for about 10 minutes until the pasta is tender and the cheese is golden.