This meat-free lasagne recipe is made with courgettes and cannellini beans and layered with fresh ricotta and parmesan.
Add the ingredients for the ‘béchamel’ sauce to a food processor and blend until smooth. Transfer to a bowl and set aside.
Add the ingredients for the tomato sauce to the food processor (no need to clean out the bowl) and blend until smooth.
Using a mandolin or very sharp knife, finely slice the courgettes lengthways into 3mm-thick pieces.
Preheat the oven to fan 180°C/Gasmark 6. Spread about half the tomato sauce over the bottom of a 16cmx 22cm ovenproof dish which is at least 8cm deep, as a thin layer. Top with about a third of the courgette slices in an even layer. Cover the courgettes with about half the ‘béchamel’ sauce, then top with half the remaining courgettes in an even layer.
Repeat the layering with the remaining tomato sauce, courgettes and ‘béchamel’, then sprinkle over a final layer of Parmesan to finish.
Bake for 45 minutes until golden brown on top. Remove from the oven and leave to stand for 5–10 minutes before serving.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Extracted from Good + Simple by Jasmine and Melissa Hemsley (Ebury Press, $35) Photography by Nicholas Hopper. All recipes are nutrient-rich, gluten, grain and refined sugar free.
Hemsley + Hemsley: Healthy & Delicious is on LifeStyle FOOD.
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