Ingredients:
- salt , to taste
- fresh ground black pepper , to taste
- crushed red pepper flakes , to taste (optional)
Directions:
- Heat the oven to 430ºF.
- Fry the onion in 2 tbsp oil until soft.
- Add the courgette and garlic, cook until soft.
- Off the heat, stir in the zest and half of each cheese.
- Season.
- Pour half the sauce into a baking dish.
- Spread the courgette mixture down the centre of each lasagne sheet and roll into tubes.
- Lay on top of the sauce, seam-side down.
- Pour the rest of the passata over, dot with the remaining cheese.
- Bake for 15 minutes until golden.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 248.64 Kcal (1041 kJ) | ||
| Calories from fat | 121.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.53g | 21% | |
|---|---|---|---|
| Cholesterol | 42.91mg | 14% | |
| Sodium | 300.23mg | 13% | |
| Potassium | 147.88mg | 3% | |
| Total Carbs | 17.19g | 6% | |
| Sugars | 8.69g | 35% | |
| Dietary Fiber | 4.52g | 18% | |
| Protein | 17.4g | 35% | |
| Vitamin C | 10.1mg | 17% | |
| Iron | 0.3mg | 2% | |
| Calcium | 281.1mg | 28% | |
| Amount Per 100 g | |||
| Calories | 84.64 Kcal (354 kJ) | ||
| Calories from fat | 41.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.61g | 21% | |
|---|---|---|---|
| Cholesterol | 14.61mg | 14% | |
| Sodium | 102.21mg | 13% | |
| Potassium | 50.34mg | 3% | |
| Total Carbs | 5.85g | 6% | |
| Sugars | 2.96g | 35% | |
| Dietary Fiber | 1.54g | 18% | |
| Protein | 5.92g | 35% | |
| Vitamin C | 3.4mg | 17% | |
| Iron | 0.1mg | 2% | |
| Calcium | 95.7mg | 28% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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