You all know my love for pasta. But sometimes you just want something a little bit lighter that won't feel like a bomb in your stomach. Though I do love a meaty lasagne! With its dreamy creamy bechamel..
This is easy, quick and a #MeatlessMonday Favourite. I won't bore you with my rambles, but you have to try it. It's really good.
Here is what you need for 2:
1courgette, cut in quarters or smaller (make sure you clean them beforehand)
1 onion in small pieces
2 tomatoes, washed and cut in quarters
1 red pepper, washed and cut in small pieces.
1 garlic clove crushed
1 bay leaf
100ml vegetable stock or chicken stock
about 100ml of canned chopped tomatoes
4 sheets of lasagne, I used the spinach ones.
For the cheese topping:
10-20g of grated cheese
20ml single cream
cheese to sprinkle
Heat up a big pan with a tbsp. of olive oil and put in all the veggies. Let it cook for a few minutes before you add the garlic, stock, tomatoes and bay leaf. Season lightly. Leave to cook for about 15-20 minutes and while it is cooking, preheat the oven at 200 degrees. In the meantime, in a large dish, put hot water from the tap, add a few drops of olive oil and put the pasta sheets in the water. Let it soak until you are ready to build the lasagne.
Once it has cooked and the liquid has reduced slightly, take it off the heat.
Take the pasta sheets out of the water and lay them flat on a cutting board or a plate. Empty the dish and at the bottom add a bit of the tomato sauce. Now create the layers; pasta, veggies, pasta etc. If you have any spare sauce pour it on top or on the sides. It will well cook the pasta sheets.
In a small pan, heat up the cream and the milk and add the cheese. Mix until melted and pour at the top of the lasagne. Sprinkle some cheese and put in the oven for about 20 min or until the top is golden.
Serve warm, with a side of salad or some garlic bread, it's up to you!