6 courgettes, coarsely grated
9 dried lasagna sheets
1 onion, finely chopped
2 cloves garlic, crushed
250g tub ricotta
350g jar tomato sauce for pasta
1 tablespoon sunflower oil
Preheat the oven to 220C.
Cook the lasagna.
Bring a pan of water to the boil and cook the lasagna sheets for 5 minutes until they have softened but have not cooked all the way through. Rinse the sheets in cold water and then drizzle over a little oil to stop them from sticking together.
Fry the ingredients.
Heat the oil in a large frying pan and add the onions. Fry the onions for 3 minutes then add the courgettes and the garlic and continue to fry until the courgettes have softened and turned bright green. Stir in 2/3 of the ricotta and the cheddar and season to taste.
Heat the pasta sauce.
Heat the tomato sauce for the pasta in the microwave for 2 minutes on high.
Make the lasagna.
Layer up the lasagna in a large baking dish. Start with ½ of the courgette mix, then the pasta and then the tomato sauce. Repeat and top with blobs of the remaining ricotta and sprinkle over the rest of the cheddar cheese.
Place on the top shelf of the oven and bake for 10 minutes until the pasta is tender and the cheese is golden.