Quick, Mid-Week Three Cheese and Zucchini Lasagne

Quick, Mid-Week Three Cheese and Zucchini Lasagne

Hitting a home base with this throw together three cheese and zucchini “lasagne”. ⚾️ Made possible thanks to our Home Base sauce – a rich and smooth, slow-cooked, summer tomato and basil sauce. We’ve done all the work for you. This “lasagne” is just an assembly job, ideal for a weeknight cook. Usually, you need to squeeze out the moisture in zucchinis but here we use that liquid to our advantage.

View this recipe on Instagram. Guest appearance by my beloved dog, Forest.

Serves: 4

  • INGREDIENTS

    Extra virgin olive oil
    300g mozzarella, grated
    250g ricotta, full fat
    125g Parmigiano Reggiano plus extra for top
    125g sour cream or crème fraiche
    ¼ tsp nutmeg grated
    Zest 1 lemon
    Salt
    12 dried lasagne sheets (or more pending size of dish)
    500g SNP Home Base pasta sauce
    3 fat zucchinis, grated

  • METHOD

    Preheat oven to 200 (180FF). Mix 200g grated mozzarella, ricotta, Parmigiano Reggiano, sour cream, nutmeg, lemon zest and salt into a bowl. Oil a 2-2.5L casserole dish. Pour 1/4 of tomato sauce in the bottom. Follow by one layer of pasta then 1/3 of your zucchini, 1/3 of your cheese mixture and 1/4 of your tomato sauce (smoothing out each later as you go), then top with pasta sheets. Press down. Repeat process, ending with pasta sheets and the final ¼ of your tomato sauce. Sprinkle over the remaining mozzarella and a good snowfall of Parmigiano Reg. Finish will a drizzle of oil to say I love you. Bake for 30 minutes or until golden and bubbling. Leave to stand for 10 minutes to set before serving. I love to serve it with a spoonful of pesto I had in the fridge but that’s just a suggestion, she’s pretty great just on her own.

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