Have you got too many frozen sliced courgettes sitting in your freezer? My courgette plants went crazy at the allotment this year and produced an absolute abundance of fresh courgettes for months on end! The slugs barely got a look in! I froze big batches of it.
Here is a quick and delicious recipe to use up some of them.
INGREDIENTS
A tin of chopped tomatoes
Spinach leaves
Some lasagna pasta sheets (I buy the fresh ones)
A tub of ricotta cheese
3 fresh or frozen courgettes
METHOD
Grate the courgettes and pop in a pan with a splash of olive oil. Add a few spinach leaves and cook until the courgette has gone a lovely dark green and the spinach has wilted (3 or 4 minutes, slightly longer if cooking from frozen courgette)
Add 3/4 of the ricotta to the pan and stir well until combined.
Now it’s time to layer up. I heated up my chopped tomatoes in the microwave first.
I start with a layer of the courgette mixture, followed by the pasta sheets and then the tinned tomatoes. Continue this pattern until you have a layer of pasta sheets.
For the final layer, I smooth over some of the leftover ricotta cheese and grate a little cheddar cheese over the top. You could also use mozzarella cheese on top for a more gooey texture!
Cook in a preheated oven at about 180 degrees for about half an hour.
Serve with some lovely salad leaves or whatever you fancy!
Check out some of my other recipes here!
