Courgette Lasagne

17th August 2017 by Daniella Quaglia

As previously mentioned in our Courgette Glut post, we are literally surrounded with oversized courgettes – who knew they grew so well. One of the many recipes we have been trying recently is this delicious creamy courgette lasagne which adds a different dimension to the Italian dish and is enjoyed by vegetarians and meat-eaters alike.


Serves 4


9 fresh lasagne sheets
1 tbsp olive oil
1 onion, finely chopped
700g courgettes, coarsely grated
2 garlic cloves, crushed
250g ricotta
50g cheddar


400g tinned chopped tomatoes
1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, crushed
2 tsp tomato puree
2 tsp dried oregano


Heat the oven to 220⁰C.

To make the sauce – heat 1 tbsp of olive oil in a large saucepan, then add 1 chopped onion and cook on low until soft. Add 1 crushed garlic clove and tomato puree to the pan and cook for a few minutes. Then add the chopped tomatoes and oregano, season and simmer for 20 minutes.

Meanwhile, heat the remaining oil in a large frying pan, then fry the onion.  Add the courgettes and garlic after 3 minutes until softened and a bright green. Stir in 2/3 of the ricotta and cheddar then season to taste.

In a large baking dish, layer the lasagne, starting with half the courgette mixture, followed by lasagne sheets, then tomato sauce and repeat. Top with blobs of the remaining ricotta, then scatter the cheddar on top.

Bake for about 25 minutes until the pasta is tender and cheese golden.

Recipe adapted from BBC Good Food


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