Ingredients

• Dried lasagne sheets – 9 nos.
• Sunflower oil – 1 tablespoon.
• Finely chopped onion – 1 no.
• Cheddar – 50 grams.

• Crushed garlic clove - 2 nos.
• Coarsely grated courgette – 700 grams.
• Tub ricotta – 250 grams.
• Tomato sauce (for pasta) – 350 gram jar.

Cooking guidelines

You need to heat the oven to 220C/fan 200C/gas 7.

Your optimal quantity of water into a pan and boil.

Cook the lasagne for 5 minutes and make sure that they are softened. (Extreme care should be given not to overcook).

Rinse lasagna using cold water.

Then, you have to drizzle with small quantity of oil and it is being done to prevent them from sticking together.

The oil needs to be heated on a large frying pan.

Fry the onion in the oil for three minutes.

Add the courgettes and garlic.

Fry until courgettes soften and turn bright green.

Then, 2/3 of both the ricotta and cheddar should be added and you need to stir well while adding these items.

Season to taste.

The tomato sauce should be heated in the microwave for two minutes until it turns hot.

The next step is to layer up the lasagne in a big baking dish.

You have to start with half of the courgette and mix well.

Then, mix pasta.

Mix tomato sauce as well.

Repeat the same process.

Top with the blobs of the remaining ricotta.

Then, scatter the remaining cheddar.

Then, you need to bake on the top shelf for about 10 minutes.Stop when the pasta becomes tender and cheese turns gold.The dish is ready to serve.