Creamy Zucchini Lasagna

Prep Time 20 minutes

Cook Time 45 minutes

Servings 6-8

Ingredients

1 packet instant lasagna sheets

1L tomato passata

4-6 zucchinis, grated

1 small brown onion, diced

3 sprigs lemon thyme

½ cup extra virgin olive oil

1kg ricotta

1½ cups mozzarella

2 garlic cloves

Salt & pepper

1 cup parmesan, grated

Method

Preheat oven to 180C.

Heat ¼ of the amount of olive oil in a large pan, add garlic and cook for 2 to 3 minutes. Add tomato passata to pan and fill half the jar with water and add to the pan.

Bring to the boil and simmer for 10 minutes, stirring occasionally and then turn off. Add salt and pepper to taste.

In another pan heat remaining oil with 1 garlic clove, lemon thyme and onion.

Cook onion for 3mins, add zucchini and cook for 3 to 5 minutes or until zucchini is soft.

Add salt and pepper to taste. Allow to cool slightly and add ricotta, 1 cup of mozzarella and mix together.

To assemble, take a baking dish and cover base with enough tomato passata.

Cover with a layer of lasagna sheets and cover the sheets with just a little passata.

Spread zucchini mix over pasta and sprinkle parmesan over top.

Repeat the layering process until 3 to 4 layers have been made.

Finish with a layer of pasta on top and spoon over remaining passata.

Scatter remaining mozzarella over top.

Bake for 30 to 40 mins in a moderate oven or until the lasagna is golden and cooked through.