Broken lasagne with courgette, pea & mint
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
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
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.
