I prefer my lasagne heavy on the meat and vegetables and light on the pasta and cheese. The addition of plenty of zucchini makes a perfect one-dish dinner although you could add a salad too. Although it takes a while to bake, if you’ve prepared it ahead of time it doesn’t take any supervision close to dinner time and smells delicious as it cooks. The pasta soaks up the moisture from the zucchini slices as they cook. Serves 3 – 4.
two cups of bolognese sauce – if you’ve made a big batch for something else that’s ideal
four sheets of ‘no-need to pre-cook’ lasange
zucchini, sliced into thin (5mm thick) rounds – enough slices to cover the bottom of your dish twice.
one cup well seasoned white sauce – a heaped teaspoon of dijon mustard seems to improve things immensely.
80g grated cheese
Pre heat the oven to 170 degrees C. Spread half the bolognese sauce in the bottom of a shallow oven proof dish, cover with a layer of zucchini slices and two sheets of lasagne. Repeat the layers (bolognese, zucchini, pasta). Pour over the white sauce and top with grated cheese. Bake for about an hour until browned and bubbling. Remove from the oven and allow to rest for ten minutes before serving.