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￼Courgette and goats’ cheese lasagne
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Leave out the goats’ cheese to make this gluten-free lasagne dairy free, too.
2 tbsp olive oil
1 garlic clove, crushed
400g essential Waitrose chopped
1 tbsp essential Waitrose honey
1 tbsp chopped oregano
1 essential Waitrose leek, finely sliced
200g can butter beans, drained
100ml fresh vegetable stock (or water)
50g essential Waitrose English goats’ cheese, crumbled
1⁄2 essential Waitrose lemon, zest and 1 tsp juice
3 essential Waitrose courgettes, cut lengthways into 0.3cm strips (you’ll need 18 strips in total)
1. Heat 1⁄2 tbsp oil in a small saucepan and fry the garlic for
30 seconds. Tip in the tomatoes and honey; simmer for 15 minutes, until thickened. Season, stir in the oregano and set aside.
2. Meanwhile, in a separate small saucepan, heat another 1⁄2 tbsp oil and sauté the leek for 8 minutes, until soft. Tip in the beans and stock; simmer for 2-3 minutes, season and take off the heat. Blitz in a small food processor or NutriBullet with the goats’ cheese, then season and stir in the lemon zest and juice.
3. Heat your largest frying pan over a high heat. Toss the courgette with the remaining 1 tbsp oil, season and fry, in batches, for 2-3 minutes on each side, until softened. Place 3 strips of courgette on a plate, spoon over 1⁄4 of the tomato sauce, top with 1⁄4 of the cheese sauce, then repeat to build another layer. Repeat to create a second lasagne and serve, with a green salad, if liked.
Typical values per serving: