Cooking has become a little trickier since we started our kitchen work. Although we do still have a functioning cooker and sink (for now), we have packed away most of our kitchen items and just have one or two of the most frequently used things still out. It has been strange just eating things out of the freezer and buying as we go along, because we’re usually quite organised when it comes to planning meals! And I don’t think I realised just how much time we spend (and enjoy) cooking until we couldn’t really do it as much! This is a recipe I found when I Googled ‘what can I make with 100g feta?’ to be able to use it up. It’s quick to make and is healthy too, which is just what we need at the moment! I must apologise for the slightly dodgy photo here – my lovely white pasta bowls have been packed up and the light was terrible. I promise yours will look better – and it does taste delicious!
You can find the original recipe here. It’s called ‘open ravioli’ but we think that ‘open lasagne’ might be a better idea 😉
8 lasagne sheets
1 red onion, chopped
1 garlic clove, chopped
1 courgette, chopped
1 tsp chilli flakes
1 can of chopped tomatoes
100g feta cheese
Mint leaves, chopped (we left these out but used fresh thyme instead)
We also added a chicken breast, but this is optional
1. Bring a pan of water to the boil and cook the lasagne sheets until soft. Meanwhile, spray a frying pan with low calorie cooking spray (or use 1tbsp olive oil if you prefer), add the onion, garlic and courgette, and cook for 5 minutes or until soft. (Cook the chicken before adding these ingredients to the pan, if you’re adding it too.)
2. Stir in the tomatoes and chili flakes and cook on a low heat for another 5 minutes. Towards the end add the diced feta and a sprinkle of mint (or the thyme), reserving a few mint leaves for garnish.
3. On a plate add a lasagne sheet and a spoonful of vegetable filling. Repeat the process, adding 3-4 layers and garnish with the extra mint.