Healthy Vegan - Roasted Courgette Layered 'Lasagne'

What is amazing about this recipe is that it uses zero pasta sheets, the courgettes are sliced thinly with a mandolin into thin sheets to replace the traditional pasta sheets.
It was really good.  I have never really been a fan of ricotta.  I had a pie once and the ricotta just tasted congealed to me and dry, but this was really nice and quite light to eat, compared to pasta based lasagne's that can sometimes be stodgy, but also a great way to use up those courgettes. 
This is one of those recipes you make when you have time on your hands and perhaps over the weekend when its raining and it certainly was.

 I followed the original recipe which comes from Donna Hay with very few tweaks.  Round courgette for the tradition courgettes, Tuscan Black kale for spinach and kale  and cheddar cheese for the topping in place of mozzarella.  Just make sure you drain excess liquid from the vegetables otherwise it will exude a lot of liquid whilst cooking and you don't want a soggy lasagne.  The recipe states it serves 4, but I think could easily be stretched to 6 people with a salad on the side.
I am sharing this RoastedCourgette Layered 'Lasagne' withThe VegHog - You still have time to share your #EatYourGreens recipe with the VegHog, so go on what's stopping you!?. 



Roasted Courgette Layered 'Lasagne'
Serves 4 - 6 as an accompaniment
Ingredients
4 round courgettes, sliced thinly with a mandolin or with a knife as thin as you can
30ml extra virgin olive oil, for extra for brushing

Sea salt and cracked black pepper
1 small onion, chopped
400grams black Tuscan kale or curly kale, stalks removed and roughly chopped
2 teaspoons garlic salt 
1 tablespoon dried oregano
500grams fresh ricotta
100grams Cheddar cheese
Method
Preheat oven to 200oc/gas mark 5
Place the courgette slices in a single layer on non stick baking trays. 
Brush both sides of the courgettes with oil and season with salt. 
Roast until golden between 10 - 15 minutes. remove from the oven and allow to cool.

 Heat 30ml oil in a wide pan. 
Add the onion and saute until tender, the stir in the kale, garlic and oregano until the kale is really soft, turn of the heat and allow to cool. Then squeeze or drain to remove excess liquid. 
Return to the pan
In another bowl, stir in the ricotta and parsley and mix to combine.
Taste and adjust seasoning.
Line the base of a deep casserole dish with one-third of the roasted courgettes. followed by half of the kale. 
Cover with half of the ricotta parsley cheese.
Then top with some of the courgettes and the remaining kale mixture.
Spread over the remaining ricotta parsley cheese.
Cover with the remaining courgette slices.
Then sprinkle over the grated cheddar. 
Bake for 20 to 25 minutes or until crisp and golden. 
Allow to cool for a few minutes, before slicing and serving.
Adapted slightly from Life in Balance by Donna Hay, The original recipe can also be found published in Vancouver Sun and Hello Canada Magazine.

Comments

Post a Comment

Popular posts from this blog

Healthy Vegan - Smoky Black Kale, Chickpeas and Mushroom Stew

Image
Its been a busy month for me with work mostly.   I have to admit I haven't had much energy or enthusiasm for cooking when I got home.  In fact, t wice last  week we have had Chilli and Potato Pierogi, not homemade but from a  packet.  I have mad e pierogi in the past and would love to have a go at making them again. Today though, I got home and had a little energy to cook.  I made a relatively quick Smoky Black Kale and Mushroom Stew.  Many of the ingredients in this were left over from the Black Kale and Chickpeas Pot Pie I made over the weekend.  I think this  Smoky Black Kale and Mushroom Stew i s one of those dishes best enjoyed a day or two later, as it was just okay.  Smoky Black Kale and Mushroom Stew Serves 2 - 3 Ingredients 2 tablespoons olive oil 200grams mushrooms, sliced 2 clove garlic, crushed Sprig of fresh thyme 1/4  teaspoon chipotle flakes 1 x 400grams tinned tomatoes, crushed 100grams black k...
Read more

Healthy Vegan - Coriander Potato, Red Pepper and Corn Salad

Image
I am quite pleased with myself today.  I feel like between the two of us, we have accomplished something. We got up and spent all morning in the garden allotment plot while the summer sun was out for Springtime.  D tied back the unruly climbing and trailing rose stems.  He also transferred some of the herbs into bigger plots. I cleared a plot today and whilst I was weeding, I found myself  actually enjoying the weeding, removing the woven weeds from the soil was quite therapeutic.  My body will ache in a couple of days, but that's its way of saying - exercise more.  I will share progress later in the week as we intend to spend some more time in the garden allotment plot either later today or tomorrow (providing the heavy rain stays away). I was also quite pleased  to have some left over salad in the fridge (a bit like this one) as I did not want to make something having spent hours in the garden toiling.   This particular Coriander Po...
Read more

Healthy Vegan - Red Harvest Monday

Image
The weather forecasters got it right this weekend in the UK. Saturday was blazing hot and Sunday was pouring with rain. On Saturday, we took a day trip to Glastonbury and Sunday, was  a wash-out for the garden.  If I still had an allotment plot, I know I would have gone to it and worked there and harvested, but as its in the back of my garden, my attitude is somewhat different that which is a shame really and needs to change going forward.  But I did not waste the day, doing household chores and cooking grub in readiness for the working week which includes our lunch, so I was not totally lazy.   As it was raining yesterday, these photographs are from earlier in the week, but I am still going to share them for Harvest Monday. Gorgeous raspberries are starting to make a welcome appearance. I don't have as many raspberry canes as last year I cleared a section in the back garden for a bench and rhubarb plants, so will try to pick and enjoy those ripening that is...
Read more