Courgette and Ricotta Lasagne

'This recipe can also be made with low fat ingredients'

Ingredients:

250g ricotta cheese

2 cups of ground almonds

1 egg

30 g fresh basil

2 tsp dried oregano

Juice of 1 lemon

sea salt + freshly ground black pepper

100g parmesan cheese

1 jar tomato Passata sauce

3 courgettes, thinly sliced

Method:

Preheat oven to 180C

Add the egg, almonds, fresh basil, oregano, lemon juice

and ricotta cheese to a food processor and blend to a smooth paste.

Season with salt and pepper to taste

Line an 8-10” over proof dish with a small amount of the Passata sauce and add a layer of the thinly sliced courgette

Scoop small spoonful amounts of the ricotta mixture over the courgettes and gently spread into a thin layer

Continue to layer until all the sauce, courgettes and ricotta mixture is used up.

The top layer should be the ricotta

Sprinkle with parmesan cheese and then bake covered for 45 minutes, then remove foil and bake for 15 minutes more until the top is golden

Let it cool for 10-15 minutes before serving