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Broken lasagne with courgette, pea & mint

A portion of broken lasagne with courgette, pea & mint

Broken lasagne with courgette, pea & mint

Name: Broken lasagne with courgette, pea & mint
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4
Ingredients: 240g lasagne sheets, broken into large pieces; 200g mangetout; 120g peas; 2 tbsp olive oil plus 1 tsp; 1 courgette sliced in half lengthways, then cut into 1cm half-moons; ¼ tsp chilli flakes; 1 lemon zested and juiced; 50g parmesan or vegetarian alternative, grated, plus extra to serve; 15g butter; 10g mint roughly chopped

Nadine Brown

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Serves 4

Easy

Prep: 15 mins

Cook: 12 mins

A star rating of 3.4 out of 5.8 ratingsRate

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Rustle up this broken lasagne in under 30 minutes. With courgette, peas and mint, it's a delicious, balanced supper for days when you're short on time

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

240g lasagne

sheets, broken into large pieces
200g mangetout
120g peas
2 tbsp olive oil

plus 1 tsp
1 courgette

sliced in half lengthways, then cut into 1cm half-moons
¼ tsp chilli flakes
1 lemon

zested and juiced
50g parmesan

or vegetarian alternative, grated, plus extra to serve
15g butter
10g mint

roughly chopped

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Nutrition: Per serving

kcal396

low
fat15g
saturates6g
carbs45g
sugars6g
fibre8g

high
protein16g
salt0.3g

Method

step 1

Cook the broken lasagne sheets in a large pan of boiling salted water for 8-10 mins, stirring occasionally until al dente. Add the mangetout and peas during the last 2 mins. Drain, reserving about 200ml of the pasta cooking water.
step 2

Meanwhile, heat 1 tsp oil in a large non-stick frying pan over a medium heat and cook the courgette with a pinch of salt for 8-10 mins, stirring occasionally until golden and softened. Add the chilli flakes and cook for 1 min more. Set aside.
step 3

Combine the lemon zest and juice, the cheese, butter and remaining olive oil in a large bowl with plenty of freshly ground black pepper. Tip in the drained pasta, mangetout, peas and courgettes, along with half the reserved pasta water. Toss, adding more pasta water if the mixture looks dry – the parmesan and butter should melt into a silky sauce, coating the pasta. Stir in the mint, then divide between four bowls. Sprinkle with more cheese before serving, if you like.

Recipe from Good Food magazine, June 2022

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A star rating of 3.4 out of 5.8 ratings

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