Extracted from Good + Simple by Jasmine and Melissa Hemsley (Ebury Press, $49.99) Photography by Nicholas Hopper.
Foxtel is airing their brand new series Hemsley & Hemsley: Healthy & Delicious, on Mondays at 8.30pm on LifeStyle FOOD
COURGETTE AND CANNELLINI BEAN LASAGNE
3 large courgettes (zucchini)
FOR THE ‘BÉCHAMEL’ SAUCE
80g Parmesan or pecorino, finely grated, plus extra for sprinkling
FOR THE TOMATO SAUCE
1 x 400g tin of
cannellini beans, drained and rinsed
2 garlic cloves
120g sundried tomatoes (about 20 pieces) in oil, drained
3 tablespoons tomato purée
A pinch of sea salt
¼ teaspoon black pepper
1 Add the ingredients for the ‘béchamel’ sauce to a food
processor and blend until smooth. Transfer to a bowl
and set aside.
2 Add the ingredients for the tomato sauce to the food processor
(no need to clean out the bowl) and blend until smooth.
3 Using a mandolin or very sharp knife, finely slice the
courgettes lengthways into 3mm-thick pieces.
4 Preheat the oven to fan 180°C/Gasmark 6. Spread about
half the tomato sauce over the bottom of a 16cmx 22cm
ovenproof dish which is at least 8cm deep, as a thin layer.
Top with about a third of the courgette slices in an even layer.
Cover the courgettes with about half the ‘béchamel’ sauce,
then top with half the remaining courgettes in an even layer.
5 Repeat the layering with the remaining tomato sauce,
courgettes and ‘béchamel’, then sprinkle over a final layer
of Parmesan to finish.
6 Bake for 45 minutes until golden brown on top. Remove from
the oven and leave to stand for 5–10 minutes before serving.
*Feel free to substitute the cannellini beans for chickpeas, aduki beans or butter beans
* The egg can be left out for a slightly sloppy lasagna -still tasty!
* For a dairy free lasagna, leave out the Parmesan and replace the ‘bechamel’ sauce with Minty Broad Bean Dip (p.270), laving out the mint.