Warming dishes to cook on a rainy summer’s day. Simple yet delicious; this classic family favourite, layered with courgettes and tomatoes for a vegetarian spin, makes for a quick-fix, flavoursome feast that will fuel the whole family.
- Brush the courgette slices using 1 1/2 tbsp of the olive oil. Heat a griddle pan and fry the courgette in batches for 2 minutes on each side until softened and lightly charred.
- Meanwhile, lightly brush the lasagne sheets with the remaining olive oil and cook in boiling salted water for 3-5 minutes until tender. Heat the passata with the chopped basil in a small saucepan. Drain the pasta sheets.
- In alternate layers, layer the pasta sheets, courgettes and passata between 4 serving plates, finishing with a spoonful of passata. Sprinkle over the vegetarian hard cheese (or Parmesan) shavings and garnish with the basil leaves. Serve immediately with the green salad.
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