This zucchini and pesto lasagne is always popular when I make it at work. It is quite easy to make as well and apart from the cheese, relatively light.
To make it as light as possible, I use cottage cheese, feta cheese and parmesan but if you want it to be more indulgent, use ricotta cheese instead of the cottage cheese.
My pesto is as healthy as it is tasty. I make it with a mixture of basil, spinach, rocket/arugula leaves, walnuts, sunflower seeds, garlic and parmesan cheese.
It is a great way to incorporate super healthy dark green leaves, such as spinach and rocket/arugula, as well as super healthy garlic, walnuts and sunflower seeds.
You can use this healthy pesto with pasta as well, preferably wholegrain pasta.
Note: you can either use both spinach and rocket/arugula for the pesto, or just one of them. Spinach is somewhat more nutritious than rocket/arugula but has quite a bland taste. I like to mix the two as rocket/arugula packs a punch taste-wise.
Zucchini and pesto lasagne for 4 people:
1 kilo zucchini (courgette), thinly sliced
Extra virgin olive oil
For the pesto:
25g, 1oz, basil
100g, 3 1/2oz, mix of spinach and rocket/arugula - or use only one
1 handful walnuts
1 tablespoon sunflower seeds
2 garlic cloves - crushed/minced
2 tablespoons grated parmesan cheese
1/2 teaspoon sea salt
1/4 teaspoon black pepper
2 tablespoons extra virgin olive oil
For the cheese mix:
300g, 10 1/2oz, cottage cheese
100g feta cheese - crumbled
1/2 teaspoon sea salt
a pinch of black pepper
Grated parmesan to sprinkle over the top
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