Creamy Lasagne Recipes

Cooking Time: 15 - 30 mins
Serves: 4   

Ingredients

6 dried lasagne sheets
1 jar Sacla' Oven Roasted Tomato and Wild Rocket Stir Through
1 tbsp olive oil
1 onion, finely chopped
500g courgettes, coarsely grated
200g ricotta
2 garlic cloves, crushed
50g cheddar cheese, grated

Instructions

Preheat the oven to 220°C/fan 200°C, gas mark 7.

Cook the lasagne sheets in a pan of boiling water until softened, but not cooked through. Remove and rinse in cold water, then drizzle with oil to stop the sheets sticking together.

Meanwhile, place the oil in a large frying pan and add the onion. After a few minutes add the courgette and garlic, and continue to fry until the courgette is softened.

In the pan add two thirds of both the ricotta and cheddar cheese, and stir through.

Heat the Sacla' Oven Roasted Tomato and Wild Rocket Stir Through in a microwave for a couple of minutes until warmed through.

In a mid-size baking dish, place a layer of the courgette mixture,a layer of lasagne sheets and then a layer of tomato sauce. Repeat this a second time.

Finally, on top scatter the remaining ricotta and cheddar cheese.

Bake in the oven for 10 mintues until the pasta is al dente and cheese is bubbling.