The perfect Sunday lasagne that’s quick and healthy too
This is a perfect Sunday lasagne – it’s warm and comforting, but quick and healthy. I’ve substituted the bechamel for a herb and pecorino creme fraiche, which helps to keep this recipe light, making the vegetable ragu the star. Feel free to play around with vegetables throughout the year, as this works equally well with aubergine and pumpkins when they are in season.
Serves 6
For the courgette ragu
good olive oil 200ml
scotch bonnet chilli 1, halved (optional)
garlic 6 cloves, roughly chopped
basil leaves 6, roughly chopped
courgettes 3 medium, diced into 2cm cubes
celery 2 sticks, diced into 2cm cubes
carrots 2, diced into 2cm cubes
red onion 2, finely diced
mint leaves 4, roughly chopped
white wine 200ml
tinned tomatoes 400g
lasagne sheets 400g, cooked in salted boiling water for 1 minute or until tender, laid on a tray, dressed with olive oil – if using fresh sheets, there is no need to boil them