I've got yellow courgettes (zucchini) growing in my vegetable patch. This is the first time I've grown them, so it's been a bit of a learning curve. Anyway, last week I harvested the first four and made this lasagne. It's based on a recipe from Rosemary Conley's Low Fat Cookbook. (I still haven't unpacked my copy since we moved 4 years ago, so have no idea how much it differs.)
I'll post a photo of the courgette plant when I have access to the camera.
Quick & Low Fat Courgette Lasagne
Serves 4. 3 WW points a serving.
1 teasp Olive oil
lasagne sheets x 6
150ml yoghurt (this is half one 500ml pot - 500ml weighs 300g)
1 tablespoon cornflour (cornstarch)
1 tablespoon red wine
1 onion chopped
1 clove garlic, crushed
4 courgettes, sliced
2 x 14oz cans tomatoes, pureed in blender
1 teasp dried basil
1) Heat the oil in a deep pan. Fry the onion and garlic until the onion is transparent (if it starts to burn splash in some water).
2) Add the courgettes and fry until they soften.
3)Stir in the tomatoes and the basil. Bring to the boil then simmer until the sauce is reasonably thick (20 minutes or so).
4) Combine the red wine with the cornflour and stir into the tomato mixture. Bring back to the boil and, stirring constantly, simmer for 2 minutes. The flour stops the tomato separating and should thicken the sauce further.
5) Meanwhile, preheat the oven to 200 degrees C.
6) Beat the egg into the yoghurt until both are combined.
7) When the sauce is thick, assemble the lasagne, in a lasagne dish:
-spread a small amount of tomato sauce (no courgette) across the bottom of the dish, then cover with 2 sheets of lasagne.
- pour over 1/3 of the courgette mixture and cover with another 2 sheets. Repeat.
- cover the last two sheets with the remaining courgette mixture. Spread the yoghut mixture evenly over it to cover.
8) Bake at 200C for approximately 40 minutes or until lasagne is cooked and the top has solidified.