Thursday, 20 July 2017

Roasted Courgette Layered 'Lasagne'

What is amazing about this recipe is that it uses zero pasta sheets, the courgettes are sliced thinly with a mandolin into thin sheets to replace the traditional pasta sheets.
It was really good.  I have never really been a fan of ricotta.  I had a pie once and the ricotta just tasted congealed to me and dry, but this was really nice and quite light to eat, compared to pasta based lasagne's that can sometimes be stodgy, but also a great way to use up those courgettes. 
This is one of those recipes you make when you have time on your hands and perhaps over the weekend when its raining and it certainly was.

I followed the original recipe which comes from Donna Hay with very few tweaks.  Round courgette for the tradition courgettes, Tuscan Black kale for spinach and kale  and cheddar cheese for the topping in place of mozzarella.  Just make sure you drain excess liquid from the vegetables otherwise it will exude a lot of liquid whilst cooking and you don't want a soggy lasagne.  The recipe states it serves 4, but I think could easily be stretched to 6 people with a salad on the side.
I am sharing this RoastedCourgette Layered 'Lasagne' with Eat Your Greens challenge hosted this month by The VegHog - You still have time to share your #EatYourGreens recipe with the VegHog, so go on what's stopping you!?. 



Roasted Courgette Layered 'Lasagne'
Serves 4 - 6 as an accompaniment
Ingredients
4 round courgettes, sliced thinly with a mandolin or with a knife as thin as you can
30ml extra virgin olive oil, for extra for brushing

Sea salt and cracked black pepper
1 small onion, chopped
400g black Tuscan kale or curly kale, stalks removed and roughly chopped
2 teaspoons garlic salt 
1 tbsp dried oregano
500g fresh ricotta
100g Cheddar cheese
Method
Preheat oven to 200oc/gas mark 5
Place the courgette slices in a single layer on non stick baking trays. 
Brush both sides of the courgettes with oil and season with salt. 
Roast until golden between 10 - 15 minutes. remove from the oven and allow to cool.

Heat 30ml oil in a wide pan. 
Add the onion and saute until tender, the stir in the kale, garlic and oregano until the kale is really soft, turn of the heat and allow to cool. Then squeeze or drain to remove excess liquid. 
Return to the pan
In another bowl, stir in the ricotta and parsley and mix to combine.
Taste and adjust seasoning.
Line the base of a deep casserole dish with one-third of the roasted courgettes. followed by half of the kale. 
Cover with half of the ricotta parsley cheese.
Then top with some of the courgettes and the remaining kale mixture.
Spread over the remaining ricotta parsley cheese.
Cover with the remaining courgette slices.
Then sprinkle over the grated cheddar. 
Bake for 20 to 25 minutes or until crisp and golden. 
Allow to cool for a few minutes, before slicing and serving.
Adapted slightly from Life in Balance by Donna Hay, The original recipe can also be found published in Vancouver Sun and Hello Canada Magazine.

11 comments:

  1. That looks so nice, I instantly started craving it. I'm thinking that I still have time for a couple of courgette dishes before I'm cooking for two again. Maybe I just have to make a smaller amount.

    Thank you for sharing with Eat Your Greens!

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    1. Thanks VegHog, not the best photograph - i find it hard to take good pics of lasagne even on the best of days and this day it was raining. Thanks for hosting #EatYOurGreens, looking forward to the round up.

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    2. I think the photos are just fine, but do agree with the challenge of photographing lasagnes too! If you cut it, it just flattens and runs all over the plate. If you keep it in the dish, you'll only have the top layer on the photo...

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  2. I have yet to embrace zucchini lasagne but as I have had some good zoodles I am willing to believe that with the right recipe I would like it - I think the same is true of ricotta. The lasagne certainly looks delicious

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    Replies
    1. I hope you embrace Zucchini Lasagne - this could be the right recipe, not mine - the original one from Donna Hay. I actually made some zoodles last year, the blog post was part written but I never got round to blogging it - will have to check my backlog and release it with all the upcoming courgette posts.

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  3. Oooohhhh.... This is quite like our gratin'd courgette recipe. Yummy! x

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    1. I look forward to seeing your Gratin Courgette.
      :P

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  4. Mmm, looks tasty, but then anything with cheesy courgettes is on our menu at the moment!

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    Replies
    1. Thanks Belinda, I don't eat much cheese but yes melty cheeze can be so good

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  5. This looks sooo good!
    I love vegetable lasagna!

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    Replies
    1. Thank you. I do come by your blog, but cannot find google translator to read you blog posts and therefore leave comments. Hope your well.

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