Today was a cold day and when I say cold I mean COLD – not wanting to go outside, a prefer to stay under the duvet and drink tea type of day. Having a one year old generally means duvet days are not allowed, but it has been a day when I’ve not been quite running at top speed. A day when you want warm, tasty food.
So 4pm comes and little one is napping….but on me… so I took the time to plan dinner. Knowing we had 3 courgettes I took those as the theme and settled on Courgette Lasagne. Lasagne is something we all love but being wheat free I don’t make it often. However after my recent fresh buckwheat pasta experiments I decided to take it a step further and try a lasagne.
The final result was DELICIOUS! If you have the time and inclination then do try this, it was well worth the effort.
I started off getting the husband to grate 3 courgettes (which he was most bemused by and kept asking if I was sure). I cooked these with 3 cloves of garlic and 1 onion. The courgettes will release a lot of water so you don’t need much oil. To make it a nice creamy mix we added Quark as it was what I had in the fridge but you could add Ricotto. Then whilst a homemade tomato sauce reduced down on the hob I made the buckwheat pasta. Literally all I used was 200g buckwheat flour, 2 eggs and a dash of olive oil.
Making the lasagne sheets was easy, just roll and slice. I like this type of easy cooking 🙂 I have a pasta machine but a rolling pin would do it too, I ended up using both.
Layer it up – courgette mix, tomato sauce, pasta, courgette mix, pasta tomato sauce and parmesan cheese.
Bake at Gas Mark 5 for 30 minutes, the pasta should be al dente (check with a knife) and the parmesan golden and bubbling. Our house smelt divine.