Lattice Topped Courgette Lasagne
Ingredients
1125 g courgettes, trimmed, cut to fit the wide feed tube, reserve the trimmings
For the sauce
150 g onion, peeled, trimmed, halved
7 garlic cloves, peeled, stem removed
50 g carrot, peeled, trimmed, quartered
20 g olive oil
800 g tinned plum tomatoes
0.5 tsp dried oregano
0.5 tsp dried thyme
0.5 tsp dried basil
1 tsp salt
0.5 tsp ground black pepper
For the ricotta mixture
100 g Parmesan cheese
500 g ricotta cheese
2 eggs
To finish
50 g Parmesan cheese
300 g mozzarella, grated
Instructions
STEP 1/6
Grease the baking dish
Assemble the Food Processor bowl onto the power unit
Select the 2mm thickness setting on the Variable Slicing Disc
Fit the Variable Slicing Disc, attach the lid and ensure it is locked into place
STEP 2/6
Place courgette lengthways into the wide feed tube, reserve the trimmings
Slice the courgette into the Food Processor bowl using the pusher
Transfer the courgette strips into a medium bowl and set aside
Reserve the best-looking courgette strips for the lattice top
STEP 3/6
Remove the lid and the variable slicing disc
Fit the Knife Blade to the Food Processor bowl
Attach the lid and ensure it is locked into place
Pulse onion and garlic into the Food Processor bowl until roughly chopped
Transfer the chopped onion and garlic into a small bowl and set aside
Pulse carrot and courgette trimmings into the Food Processor bowl until roughly chopped
Transfer the chopped carrot and courgette into a separate medium bowl and set aside
STEP 4/6
Place a large saucepan over a medium high heat
Add olive oil into the saucepan
Heat until hot
Add the chopped onion and garlic into the saucepan
Cook for 2-3 minutes stirring occasionally
Add the chopped carrot and courgette trimmings into the saucepan
Sauté gently for 8 minutes
Reduce the heat if necessary to prevent the onions from colouring
Add tomatoes, spices, salt and pepper into the saucepan
Heat until simmering, then cook the sauce for 25 minutes
Remove the saucepan from the heat
Season to taste if needed
Transfer the sauce into the Blender goblet
Work in batches, if necessary, do not exceed the recommended blended quantity
Attach the lid and ensure it is securely closed
Blend until smooth
Remove the blender and set aside
STEP 5/6
Retrieve, clean and assemble the Food Processor bowl onto the power unit
Fit the Fine (2mm) Grating Disc, attach the Express Serve Lid and ensure it is locked into place.
Fit the Dicing Grid into the feed tube.
Place a medium bowl underneath the Express Serve
Grate Parmesan into the medium bowl
Add ricotta and eggs into the medium bowl
Season to taste if necessary
Stir to combine and set aside
STEP 6/6
Preheat the oven to 180ºC
Place a small bowl underneath the Express Serve
Grate Parmesan into the small bowl and set aside
Spread a thin layer of tomato sauce in the prepared baking dish
Top with two layers of courgette slices
Add a layer of ricotta mixture
Top with a handful of grated mozzarella
Repeat this layering process twice more so there are three layers in total
For the final layer, make a courgette lattice
Layer courgette slices side by side at a diagonal in the baking dish
Lift the bottom half of every other slice and lay another slice across diagonally
Repeat to complete the lattice effect – it does not matter if it's not perfect as the cheese will disguise it
Sprinkle with grated Parmesan
Season to taste if necessary
Bake at 180ºC for 30 minutes until golden brown and the courgette is cooked through
Remove from the oven and let rest for 10 minutes
Serve
Lattice Topped Courgette Lasagne
Ingredients
1125 g courgettes, trimmed, cut to fit the wide feed tube, reserve the trimmings
For the sauce
150 g onion, peeled, trimmed, halved
7 garlic cloves, peeled, stem removed
50 g carrot, peeled, trimmed, quartered
20 g olive oil
800 g tinned plum tomatoes
0.5 tsp dried oregano
0.5 tsp dried thyme
0.5 tsp dried basil
1 tsp salt
0.5 tsp ground black pepper
For the ricotta mixture
100 g Parmesan cheese
500 g ricotta cheese
2 eggs
To finish
50 g Parmesan cheese
300 g mozzarella, grated
Instructions
STEP 1/6
Grease the baking dish
Assemble the Food Processor bowl onto the power unit
Select the 2mm thickness setting on the Variable Slicing Disc
Fit the Variable Slicing Disc, attach the lid and ensure it is locked into place
STEP 2/6
Place courgette lengthways into the wide feed tube, reserve the trimmings
Slice the courgette into the Food Processor bowl using the pusher
Transfer the courgette strips into a medium bowl and set aside
Reserve the best-looking courgette strips for the lattice top
STEP 3/6
Remove the lid and the variable slicing disc
Fit the Knife Blade to the Food Processor bowl
Attach the lid and ensure it is locked into place
Pulse onion and garlic into the Food Processor bowl until roughly chopped
Transfer the chopped onion and garlic into a small bowl and set aside
Pulse carrot and courgette trimmings into the Food Processor bowl until roughly chopped
Transfer the chopped carrot and courgette into a separate medium bowl and set aside
STEP 4/6
Place a large saucepan over a medium high heat
Add olive oil into the saucepan
Heat until hot
Add the chopped onion and garlic into the saucepan
Cook for 2-3 minutes stirring occasionally
Add the chopped carrot and courgette trimmings into the saucepan
Sauté gently for 8 minutes
Reduce the heat if necessary to prevent the onions from colouring
Add tomatoes, spices, salt and pepper into the saucepan
Heat until simmering, then cook the sauce for 25 minutes
Remove the saucepan from the heat
Season to taste if needed
Transfer the sauce into the Blender goblet
Work in batches, if necessary, do not exceed the recommended blended quantity
Attach the lid and ensure it is securely closed
Blend until smooth
Remove the blender and set aside
STEP 5/6
Retrieve, clean and assemble the Food Processor bowl onto the power unit
Fit the Fine (2mm) Grating Disc, attach the Express Serve Lid and ensure it is locked into place.
Fit the Dicing Grid into the feed tube.
Place a medium bowl underneath the Express Serve
Grate Parmesan into the medium bowl
Add ricotta and eggs into the medium bowl
Season to taste if necessary
Stir to combine and set aside
STEP 6/6
Preheat the oven to 180ºC
Place a small bowl underneath the Express Serve
Grate Parmesan into the small bowl and set aside
Spread a thin layer of tomato sauce in the prepared baking dish
Top with two layers of courgette slices
Add a layer of ricotta mixture
Top with a handful of grated mozzarella
Repeat this layering process twice more so there are three layers in total
For the final layer, make a courgette lattice
Layer courgette slices side by side at a diagonal in the baking dish
Lift the bottom half of every other slice and lay another slice across diagonally
Repeat to complete the lattice effect – it does not matter if it's not perfect as the cheese will disguise it
Sprinkle with grated Parmesan
Season to taste if necessary
Bake at 180ºC for 30 minutes until golden brown and the courgette is cooked through
Remove from the oven and let rest for 10 minutes
Serve