The quantities provided above are averages only.
1 unit(s)
Courgette
1 unit(s)
Onion
2 unit(s)
Garlic
5 grams
Thyme
120 grams
Baby Spinach
220 grams
Creme Fraiche
2 unit(s)
Grated Italian Style Hard Cheese
Fresh Lasagne Sheets
1 sachet(s)
Vegetable Stock
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
1 tbsp
Flour
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large pan of salted water to a boil.
Trim the courgette and slice into thick 1/2 cm rounds.
Toss the courgette slices with a drizzle of oil and season with salt and pepper Lay the slices in a single line onto a lined baking sheet and bake in the oven for 8-10 mins, untill cooked and slightly charred.
In the meantime, halve, peel and finely chop the onion. Peel and grate the garlic (or use a garlic press).
Pick the thyme leaves and roughly chop (discard the stalks).
Once boiling add the lasagna sheets for 3 mins in the pan with a lid. Drain and rinse with cold water. Immediately separate the sheets and place them on paper towels to dry.
Wipe and return the pan to a medium-high heat with a drizzle of oil. Add the onion, thyme and garlic and fry for 4-5 mins.
Then, add 1 tbsp flour (per 2P) and mix well. Pour in the creme fraiche, stock, 1/3rd of the Italian hard cheese and 100ml water (per 2P) and bring to a boil until you reach the consistency of a béchamel sauce. Add a splash of water if the sauce is too thick. Season to taste with salt and pepper.
Grease an oven dish with a drizzle of oil. Cut the lasagna sheets to the size of your oven dish.
Pour a layer of sauce into the oven dish. Cover with lasagna sheets and press them down well (see Tip). Cover these again with a layer of sauce and then place some courgette on the lasagna sheets. Repeat this until all ingredients are used up, but keep some sauce for the top.
Tip: Pressing the lasagna sheets together ensures that the sauce is evenly distributed and the lasagna cooks more evenly.
Cover the lasagna with a layer of sauce and sprinkle with the remaining Italian hard cheese. Bake the lasagna in the oven for 30-35 mins. Let it rest for 3-5 mins before serving so that it becomes firmer.
Divide the lasagna between plates.