this is a courgette ricotta lasagne I made mostly along the lines of BBC good foods recipe https://www.bbcgoodfood.com/recipes/creamy-courgette-lasagne
but with the ingredient amounts listed
the trick is getting rid of the water in the courgette: grate it. salt it, squeeze it. then cook it in the pan with the carrot for much longer than suggested, a lot of water will boil off even after squeezing. when it almost looks too dry is when you add the pasta sauce (and I rinsed the jar and added that)
I made 4 mini lasagne in 2 cup super-cube knock off type freezer prep boxes – I just soaked my lasagne sheets in hot water just long enough to be cut in half with a knife, nowhere near cooked through.
when eating get the cube out the freezer the morning of or earlier and leave to defrost in the fridge in a baking dish. pour off any additional water that comes out before cooking: 30 mins at 180oC under foil then another 10-15 until the top looks bubbly (low fat cheese never looks as good so depends on what cheese you use as to how melty it gets)
chips are air fried: rinsed, dried, sprayed with oil (weigh before and after) and salt and air fried at 190oC for 27 mins (shake once or twice).
some notes:
if you make your own sauce it will certainly be more nutritious. Due to the labour of managing the courgette I'm more than happy to stick with a top shelf jarred sauce for my sanity.
at ~18g protein for the lasagne this might not suit everyone, however I consider this pretty good macros for what feels like a heavy and decadent meal. I'd like to try adding beans or lentils to the mix to boost nutrition even further in the future (and maybe help combat the water), you could even do ground chicken/turkey etc if you brown it separately before doing the veggies. or just serve with a protein instead of more carbs, haha.
in the souper cubes trays building the lasagne I got 3 layers of pasta -everything merged together in a way that I don't really have any distinct ricotta left -id save myself the hassle and just mix the tub of ricotta directly into the sauce to make just sauce and pasta layers happily in the future to save myself some work
by bucketofardvarks
Dining and Cooking