A 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. Guest appearance by my beloved dog, Forest.

Serves 4

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
12 dried lasagne sheets (or more pending size of dish)
500g of SNP Home Base pasta sauce
3 fat zucchinis, grated

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.

You can view this recipe on Instagram here.

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