October 16th, 2009

Vegetarians are always looking for alternatives and here is a recipe that does just that.

• about 9 sheets of ready-to-use lasagna
• 1 Tbsp olive oil
• 2 onions, chopped
• 500g thinly sliced courgettes
• 275g frozen petit pois (baby peas)
• 4 Tbsp chopped mint
• 500g ricotta cheese
• 300ml milk
• 300ml sour cream
• 75g Parmesan cheese, freshly grated
• salt & pepper

1. Put the lasagna into a shallow dish, cover with water and leave until needed – this pre-soaking makes ready-to-use lasagna lighter and nicer
2. Heat the olive oil in a large saucepan, add the onions, and fry gently for 5 minutes until beginning to soften
3. Add the courgettes, cover and cook gently for 15-20 minutes or until vegetables are tender, but not browned
4. Stir in the petit pois and mint, season with salt & pepper, and remove from the heat
5. Mix the Ricotta with 2 Tbsp of the milk to soften a little, and season with black pepper
6. Drain the lasagna and arrange a single layer in the base of your casserole
7. Spread half the ricotta over the lasagna sheets and put half the courgette mixture over that
8. Top with another layer of lasagna sheets, the remaining ricotta and the courgette mixture – finish with a layer of lasagna sheets
9. To make the topping, spoon the soured cream into a bowl, and gradually stir in the remaining milk
10. Pour this mixture over the top of the lasagna, then sprinkle thickly with Parmesan cheese
11. Bake @ 200°C for 40 minutes until puffy, golden brown and smelling gorgeous

Serve with a crunchy green salad

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Tags: recipes, vegetarian

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