Courgette and Ricotta Lasagne
Method
Step 1
Prep: Preheat the oven to 200°C (180°C fan). Rinse the courgettes.
Step 2
Put the ricotta in a mixing bowl, then stir in the lemon zest and season to taste. Set aside.
Step 3
Using a Y-peeler, peel the courgettes into long ribbons going all the way down the length of each one. They will become hard to peel once you get to the seeds in the middle, so flip them over and peel that side into ribbons too until you reach the seeds again. Discard the seedy cores and set the ribbons aside.
Step 4
Pour half of a jar of Ballymaloe 100 Recipe Sauce into a 20cm square baking tin, spreading it out to cover the base. Put a single layer of lasagne sheets on top of the sauce. Add one-third of the ricotta, spreading it out with the back of a spoon to cover the lasagne sheets. Add one-third of the courgette ribbons, overlapping them slightly. Season to taste, then pour over another half-jar of Ballymaloe 100 Recipe Sauce, spreading it out to cover the courgettes.
Step 5
Repeat these steps to create another two layers. Finish with an additional layer of lasagne sheets, pour the rest of the Ballymaloe 100 Recipe Sauce on top and top with the grated mozzarella.
Step 6
Bake in the preheated oven for 45–50 minutes, until the cheese on top has melted and the lasagne is bubbling around the edges. Check after 30 minutes and if it looks like the top is browning too much, cover it loosely with foil.
Chef's Tips
Allow to stand for 10 minutes before cutting. Serve along with some lightly dressed green salad.