A variation on Amme’s amazing Tony Ferguson Zucchini Lasagne
1 batch of Great Bolognaise
at least 1 kilo of grilled zucchini (weigh it raw before slicing and grilling), it depends on the size of your lasagne dish
250g of Light Ricotta (I use Perfect Italiano)
80g of Philly Cream (or Light Philly if you can’t find it)
No more than (but you can have less) 4 tablespoons of shredded Parmesan cheese for the top.
I grill my zucchini on my George Foreman grill, however you do it, don’t use oil, it doesn’t need it. Thicker slices are best on the bottom, as it helps you lift it out when it’s cooked.
Melt the Philly Cream and Ricotta together until warm.
Layer it up. I like zucchini on the bottom, sauce in the middle, more zucchini on top, “white sauce” and then the sprinkle of Parmesan on top.
Bake until it’s lovely and brown on top, and bubbly hot underneath.
Freezes very well. Keep this in the freezer, it’s a great quick meal if everyone else is having pizza or something, they’ll all wish they were eating this!
Note: This amount of cheese used to be allowed (it isn’t now) on TF Weightloss, many people still use it, but it should not be frequent. 1 tablespoon only per person and it must be real, not the fake stuff and not for everyday.
See all the photos of the Zucchini Lasagne here on Flickr.