Courgette and Pepper Pasta Pie
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 20 min.
Ready in
Ingredients
for
6
- Ingredients
- 2 Tbsps olive oil
- 1 onion (sliced)
- 2 Zucchini (finely sliced)
- 2 red peppers (diced)
- 2 Tbsps butter
- 2 Tbsps flour
- 1 ⅔ cups milk
- 1 Tbsp fresh thyme (chopped)
- olive oil (for the baking dish)
- 12 sheets Lasagne noodle
- 3.333 cups cherry Tomatoes (on the vine, 2/3 removed from the vine)
- 1 ¼ cups Mozzarella (sliced)
Preparation steps
1.
Heat the oil in a pan and fry the onion. Add the courgettes and the peppers and fry for a few minutes. Season with salt and ground black pepper and remove from the heat.
2.
Melt the butter in a hot pan and stir in the flour. Add the milk and cook for five minutes, stirring continuously until the sauce thickens. Add the thyme leaves and season with salt and ground black pepper. Remove from the heat.
3.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and brush the baking dish with oil.
4.
Spoon some sauce into the bottom on the dish and place sufficient lasagne sheets on top. Add half the vegetables and 1/3 of the tomatoes. Add some sauce and some slices of mozzarella. Season with salt and ground black pepper and add another layer of lasagne. Top with the remaining vegetables, another third of tomatoes, some sauce and some cheese. Season with salt and ground black pepper and cover with a final layer of pasta. Place the remaining tomatoes (those still on the vine) on top, season again with salt and ground black pepper and bake for 30 minutes until golden brown. Serve immediately.
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