- 4 large courgettes
- 2tbsp. olive oil
- 1 onionpeeled & finely chopped
- 900g frozen spinach
- 500g ricotta cheese
- 250g grated mozzarella cheese
- 2 eggslarge, beaten
- 400g tomato-based pasta sauce(my preference is the Marinara style one from the Gefen brand)
- ½tsp. ground nutmeg
- table salt
- sea salt or herbamare
- white pepper
This lasagna is delicious served with a simple green salad. You might find that a bit of water is produced from the courgettes when the lasagna bakes - you can simply pour that away when you remove it from the oven.
This dish can be made in advance and either reheated or eaten cold – it will stay fresh in the fridge for 3-5 days if well wrapped (or in an airtight container) and can also be frozen.