It’s January. We’re full of good intentions to be healthy, fit, more organised, spend less, god knows what else. I’m afraid I seem to be failing most of my resolutions, but the one I’ve kept up so far is eating healthier. Fresh juices and smoothies in the morning (thanks to the Magimix I got at xmas), soup at lunch, healthy dinners, no alcohol. Ok, less alcohol.
That’s why I thought I’d share one of my favourite “healthy” recipes with you, a delicious vegetarian lasagne created by my boyfriend (aka Uncle Jobba), who, just like me, is distinctly not vegetarian, so we added chicken to it. It’s as simple to make as it is tasty, so here goes:
Ingredients for 4 servings:
700g Courgettes, grated
2 Garlic Cloves
350g jar of Tomato Sauce
1 Onion, chopped
200g Mascarpone (also works with ricotta)
2 Chicken Breasts (optional)
Oil, Salt & Pepper
1: Fry the onion and garlic in a large pan, when soft, add the grated courgettes until they soften and turn bright green. Drain any excess liquid, add the mascarpone and 2/3 of the cheddar and stir until it becomes a creamy, gooey mixture. Season to taste.
2: If adding chicken, chop into small pieces and cook until brown in a pan.
3: Take a large oven dish, spoon a thick layer of the courgette mixture on the bottom, then place the lasagne sheets on top (the ones we used don’t need to be pre-cooked, but some do – make sure you find out first). Then spoon a layer of the slightly heated tomato sauce on the pasta, follow with another layer of courgettes, pasta and tomato sauce, then sprinkle the remaining cheddar on top.
4: Pop it in the oven for 10-15 mins until you get a nice cheesy crust, and you’re ready to go! It’s that simple!