Healthy Vegan - Roasted Courgette Layered 'Lasagne'
What is amazing about this recipe is that it uses zero pasta sheets, the courgettes are sliced thinly with a mandolin into thin sheets to replace the traditional pasta sheets. It was really good. I have never really been a fan of ricotta. I had a pie once and the ricotta just tasted congealed to me and dry, but this was really nice and quite light to eat, compared to pasta based lasagne's that can sometimes be stodgy, but also a great way to use up those courgettes. This is one of those recipes you make when you have time on your hands and perhaps over the weekend when its raining and it certainly was. I followed the original recipe which comes from Donna Hay with very few tweaks. Round courgette for the tradition courgettes, Tuscan Black kale for spinach and kale and cheddar cheese for the topping in place of mozzarella. Just make sure you drain excess liquid from the vegetables otherwise it will exude a lot of liquid whilst cooking and you d...