Mushroom and courgette lasagne
- 500 g white button and chestnut mushrooms
- 250 g fresh lasagne
- 1 courgette
- 1 onion
- 150–200 g tomato purée
- 150 g grated cheese
- garlic, oregano
- oil, salt and pepper
Fry the finely chopped onion in a little oil until transparent. Add the finely diced mushrooms and soften. Season with salt, pepper and garlic. Add the tomato purée and dilute with a little water. Sprinkle with oregano and simmer for 2–3 minutes, stirring all the time, to allow the flavours to develop. Cut the courgette lengthwise into thin slices.
Start assembling the lasagne by spreading a layer of the tomato sauce on the bottom of an ovenproof dish. Next, add a layer of fresh lasagne (which can be found among the fresh pastas in the chilled section of most supermarkets), followed by slices of courgette.
Repeat the layers, ending with a layer of tomato sauce, sprinkle with grated cheese and bake in a preheated oven at 180–200°C for 25 minutes until golden brown.