Creamy Courgette Lasagne

Recently I have been really enjoying vegetarian options, not because i want to give up meat anytime soon but mainly just to experiment with different options, I found this recipe on one of my favourite food website  Recently I have been really enjoying vegetarian options, not because i want to give up meat anytime soon but mainly just to experiment with different options, I found this recipe on one of my favourite food website http://www.bbcgoodfood.com/recipes/4716/creamy-courgette-lasagne

They used ricotta cheese in their recipe, but i couldn’t find it here so used mascarpone instead.  They used ricotta cheese in their recipe, but i couldn’t find it here so used mascarpone instead.

INGREDIENTS

• 9 dried lasagne sheets
• 1 tbsp sunflower oil
• 1 onion , finely chopped
• 700g courgettes (about 6), coarsely grated
• 2 garlic cloves, crushed
• 250g mascarpone
• 50g cheddar
• 350g jar tomato sauce for pasta

How to

1. Heat oven to 220C/fan 200C/gas 7. Put a pan of water on to boil, then cook the lasagne sheets for about 5 mins until softened, but not cooked through. Rinse in cold water, then drizzle with a little oil to stop them sticking together.
2. Meanwhile, heat the oil in a large frying pan, then fry the onion. After 3 mins, add the courgettes and garlic and continue to fry until the courgette has softened and turned bright green. Stir in 2/3 of both the mascarpone and the cheddar, then season to taste. Heat the tomato sauce in the microwave for 2 mins on High until hot.
3. In a large baking dish, layer up the lasagne, starting with half the courgette mix, then pasta, then tomato sauce. Repeat, top with blobs of the remaining ricotta, then scatter with the rest of the cheddar. Bake on the top shelf for about 10 mins until the pasta is tender and the cheese is golden.

Baked eggs with meatballs

• 200g minced beef
• 200g minced pork
• 2 garlic cloves crushed
• 1tsp oregano
• 2tbsp parsley
• small egg yolk beaten
• 4tbsp of breadcrumbs
• 1 small onion chopped
• 1 tsp dried chilli
• 1 pinch of cumin
• 1 tbsp tomato puree
• 2 tins of chopped tomatoes
• 125mls of red wine
• handful coriander
• salt/pepper
• 2 tbsp parmesan
• 4 eggs

Fry 1/2  the onion, 1/2 the garlic and oregano until soft

Allow to cool then mix the onion, garlic, pork, beef, egg, breadcrumbs,parsley and parmesan together. Mold into meat balls, and fry in batches, then leave to the side.

Pre-heat the oven 200c

Fry onion until soft, add the garlic, chilli and cumin. Add the tomatoes, the puree, red wine and simmer for 30 mins. Add the meatballs and stir.

Transfer to an oven proof dish, make 4 indents in the sauce and crack in 4 eggs.

Cook in the oven for about 20-25mins or until the eggs are set.

Scatter with coriander and serve with bread

** this recipe is for 4 people, the picture is for 2 people.