Healthy Vegan - Roasted Courgette Layered 'Lasagne'

What is amazing about this recipe is that it uses zero pasta sheets, the courgettes are sliced thinly with a mandolin into thin sheets to replace the traditional pasta sheets.
It was really good.  I have never really been a fan of ricotta.  I had a pie once and the ricotta just tasted congealed to me and dry, but this was really nice and quite light to eat, compared to pasta based lasagne's that can sometimes be stodgy, but also a great way to use up those courgettes. 
This is one of those recipes you make when you have time on your hands and perhaps over the weekend when its raining and it certainly was.

 I followed the original recipe which comes from Donna Hay with very few tweaks.  Round courgette for the tradition courgettes, Tuscan Black kale for spinach and kale  and cheddar cheese for the topping in place of mozzarella.  Just make sure you drain excess liquid from the vegetables otherwise it will exude a lot of liquid whilst cooking and you don't want a soggy lasagne.  The recipe states it serves 4, but I think could easily be stretched to 6 people with a salad on the side.
I am sharing this RoastedCourgette Layered 'Lasagne' withThe VegHog - You still have time to share your #EatYourGreens recipe with the VegHog, so go on what's stopping you!?. 



Roasted Courgette Layered 'Lasagne'
Serves 4 - 6 as an accompaniment
Ingredients
4 round courgettes, sliced thinly with a mandolin or with a knife as thin as you can
30ml extra virgin olive oil, for extra for brushing

Sea salt and cracked black pepper
1 small onion, chopped
400grams black Tuscan kale or curly kale, stalks removed and roughly chopped
2 teaspoons garlic salt 
1 tablespoon dried oregano
500grams fresh ricotta
100grams Cheddar cheese
Method
Preheat oven to 200oc/gas mark 5
Place the courgette slices in a single layer on non stick baking trays. 
Brush both sides of the courgettes with oil and season with salt. 
Roast until golden between 10 - 15 minutes. remove from the oven and allow to cool.

 Heat 30ml oil in a wide pan. 
Add the onion and saute until tender, the stir in the kale, garlic and oregano until the kale is really soft, turn of the heat and allow to cool. Then squeeze or drain to remove excess liquid. 
Return to the pan
In another bowl, stir in the ricotta and parsley and mix to combine.
Taste and adjust seasoning.
Line the base of a deep casserole dish with one-third of the roasted courgettes. followed by half of the kale. 
Cover with half of the ricotta parsley cheese.
Then top with some of the courgettes and the remaining kale mixture.
Spread over the remaining ricotta parsley cheese.
Cover with the remaining courgette slices.
Then sprinkle over the grated cheddar. 
Bake for 20 to 25 minutes or until crisp and golden. 
Allow to cool for a few minutes, before slicing and serving.
Adapted slightly from Life in Balance by Donna Hay, The original recipe can also be found published in Vancouver Sun and Hello Canada Magazine.

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