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Courgette 'lasagne' recipe

Courgette 'lasagne' recipe

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  • Recipes
  • Ingredients
  • Pasta
  • Pasta bakes
  • Lasagne
  • Vegetable lasagne

Thinly sliced courgettes replace lasagne sheets in this quick and easy gluten-free version of the dish. It's still lovely and cheesy, you might not even notice there's no pasta!

3 people made this

IngredientsServes: 6

  • 4 large courgettes, thinly sliced horizontally
  • salt and ground black pepper to taste
  • 450g pasta sauce
  • 40g freshly grated Parmesan cheese
  • 120g mozzarella cheese, grated or torn

MethodPrep:30min ›Cook:15min ›Ready in:45min

  1. Preheat oven to 180 C / Gas 4. Grease a large baking dish with vegetable oil.
  2. Season both sides of courgette slices with salt and pepper.
  3. Lightly grease a non-stick pan with cooking oil; place over medium-high heat. Cook and stir courgette slices until lightly browned, 2 to 3 minutes per side.
  4. Spread a layer of pasta sauce over the bottom of prepared baking dish. Layer courgette slices, overlapping slightly, on top of sauce. Spread another layer of pasta sauce on top of courgette layer; top with a layer of grated Parmesan cheese and some mozzarella.
  5. Continue layering courgettes, pasta sauce, grated Parmesan and mozzarella cheese until used up.
  6. Bake in the preheated oven until cheese is melted, about 10 minutes.

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Reviews & ratingsAverage global rating:(9)

Reviews in English (9)

by Christina

Simple, healthy and delicious! I used my griddle to cook the zucchini so I could keep it in a single layer. In addition to seasoning the zucchini with salt and pepper, I also used garlic powder. I cut the recipe down b/c I only had 2 small to medium sized zucchini, and it fit into a fairly small casserole dish (though I did get 4 layers, which I loved), so I would cook all the zucchini first then determine the size dish to use b/c I personally think that a 13x9 dish would be too big. This made a great side for our pasta tonight, but I could totally eat this as a main dish with a nice salad and some garlic bread on the side. We did not miss the usual breading/frying of regular zucchini parmesan and it wasn't nearly as heavy. This is a definite keeper~YUM!!!!! Thanks for sharing.-20 Apr 2016

by kad31

This is an awesome recipe for people on a no carb diet! It is super easy, quick, and delicious! I put ricotta cheese mixed with a little oregano and mozzarella cheese and mild Italian turkey sausage between the layers as well to make it extra yummy! I highly recommend this recipe!!-03 Oct 2016

Loaf Tin Lasagne | 4-Day High-Protein Meal Prep

Craving lasagne, but don’t want to make a whole tray of the stuff? Try loaf tin lasagne! You’ll get 4 easy portions for 4 days’ worth of meal prep.

This loaf tin lasagne makes the ultimate high-protein meal prep for when you’re craving your favourite comfort food.

Makes: 4 portions

Equipment needed: Loaf tin


Tom Kerridge's Best Ever Dishes
Okay, I know practically everyone knows how to make a ragu. It’s one of the first things lots of people learn how to cook and one of the easiest things to make, but my version gets an extra, meaty push from roasting the mince to a VERY dark colour first. Also, the long, slow cooking really improves the depth of flavour and if you can leave it, once cooked, until the next day to eat, it improves even more.

One of my favourite do-ahead dishes, for sure.

  • Paul H. favorited Lasagne12 Mar 10:21
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  • />Ruben W. commented on Lasagne17 Sep 06:26
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You Will Need

Preheat the oven to 190°C/Gas Mark 5.

Place the mince in a colander and rinse under running water. This sounds like an odd thing to do but it helps break it down and separate it into smaller pieces. Drain and pat dry with kitchen paper.

Put the mince in a roasting tin and roast for 5 minutes. Remove from the oven and stir with a wooden spoon. Tie the star anise and cloves in a muslin bag with kitchen string and add it to the mince. Return the meat to the oven and roast for a further 8–10 minutes remove, stir again and put it back in the oven. You’re trying to get a very dark, even colour all over the mince, as if it’s been heavily fried – it will take about 40 minutes. Once it reaches this stage, remove from the oven, tip the meat into a colander and drain the fat. Place the meat and muslin spice bag on one side but do not turn off the oven.

Put the tomatoes on a baking tray. Dust them with the caster sugar and flaky sea salt. Bake for 15–20 minutes until softened. Remove from the oven and place under a hot grill or blast them quickly with a blowtorch to give them a slightly charred taste.

Warm a little oil in a large, heavy-bottomed casserole set over a medium heat. Add the pancetta and cook, stirring from time to time, until it begins to brown. Add the onion, celery, carrots and garlic to the casserole. Cook for 5 minutes until the vegetables begin to soften.
Stir in the sugar, dried oregano, bay leaves, red wine and vinegar. Bring to the boil and simmer until reduced by half.

Add the minced beef and spice bag, tomatoes, mushrooms and stock to the casserole and bring to the boil. Turn the heat down to a bare simmer and cook gently for 1½ hours, stirring from time to time, until the sauce has thickened and intensified. Stir in the fresh oregano and sage, season and leave to cool. The flavour will improve if the sauce is left overnight in the fridge. Remove the spice bag.

To make the white sauce, pour the milk into a saucepan with the onion, thyme and bay leaves and bring to the boil. Remove from the heat, cover the pan and leave to infuse for 15 minutes.

In a separate pan, melt the butter over a low heat. Add the flour and cook for 2–3 minutes, stirring. Slowly pour the infused milk into the pan through a fine sieve, stirring all the time until you get a thick, glossy sauce. Add the nutmeg and 150g of the Parmesan and stir for a couple of minutes until the cheese has melted. Remove from the heat, stir and season.

Preheat the oven to 190°C/Gas Mark 5.

Get yourself an ovenproof dish, approximately 30 x 20 x 10cm and pour a layer of mince into the bottom. Cover with pasta sheets, a layer of white sauce, a layer of pasta then the ragu again, and so on until you reach the top. Make sure you finish with a layer of white sauce. Sprinkle the remaining Parmesan on top. Bake for 30–45 minutes until warm in the centre and golden brown and bubbling on top.


1 Preheat the oven to 240C/Gas 9. Toss the courgettes in 2 tbsp oil, salt and pepper. Divide between two oven trays lined with nonstick baking paper. Cook, swapping trays halfway, for 10-12 minutes or until just golden and cooked through. Cool completely.

2 Heat the remaining oil in a deep frying pan over a high heat. Add the onion and garlic and cook, stirring, for 3-4 minutes or until lightly browned. Add the mince, rosemary, salt and pepper and cook, breaking up any lumps with a wooden spoon, for 18-20 minutes or until browned. Stir in the purée and wine. Add the tomatoes, passata and sugar and bring to a simmer. Reduce heat to medium and cook for 15-20 minutes or until reduced. Cool slightly.

3 Reduce the oven to 200C/Gas 6. Line the bases of 4 lightly greased ovenproof dishes with 1 layer of lasagne sheets, trimming to fit. Divide half the mince mixture between each dish, top each with half the courgette slices and another layer of lasagne sheets. Top each with the remaining mince, 100g mozzarella and another layer of lasagne sheets. Finish with the remaining mozzarella and courgettes.

4 Cook for 15-20 minutes or until the cheese is golden and melted. Drizzle with pesto and top with parmesan to serve.

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I was feeling like lasagne but didn’t want the carbs from the pasta sheets so I wanted to use courgettes (zucchini). Unfortunately I was craving this during the courgette crisis where supermarkets either didn’t have any or hiked up their prices due to the flooding in Spain. Courgettes were gold dust!

After an early gym session, I thought I’d try my luck and low and behold two large, fresh courgettes were beckoning me and the route to courgette lasagne was being carved.

  • 400g lean ground beef
  • 1 1/2 tsp of salt
  • 1 tsp olive oil
  • 1/2 large white onion, chopped
  • 3 garlic cloves, minced
  • 1 can of crushed tomatoes
  • 2 tbsp of chopped basil leaves
  • Sprinkle of black pepper
  • 2 medium courgettes, thinly sliced with mandoline
  • 1 1/2 cups of ricotta cheese
  • 1/4 cup grated Parmesan
  • 1 large egg
  • 4 cups of grated mozzarella cheese
  1. Brown the beef in a sauce pan on a medium/high heat and season with salt. Drain in a colander to remove fat and leave to drain.
  2. Adding olive oil to the pan, cook the garlic and onions until golden brown, roughly 2 minutes.
  3. Add the meat back to the pan and add tomatoes, basil, salt and pepper and simmer on a low heat for 40 mins with the lid on. Don’t be tempted to add water as the sauce should be thick and full of flavour.
  4. Take the sliced courgettes and spread out on a few paper towels. Sprinkle these on both sides with salt, this removes excess moisture. Leave this for 10 mins and use paper towels to blot out the excess moisture.
  5. Using a griddle pan, cook each slice for around 2 mins each time (until the griddle marks appear) and set aside on paper towels.
  6. Preheat the oven to 190C read for your lasagne.
  7. In a mixing bowl, mix the ricotta cheese, Parmesan and egg and mix. 3/4 of the mozzarella too.
  8. In a square oven proof dish, spread some of the meat sauce on the bottom as the first layer and layer on some of the courgette slices.
  9. Top this with the cheese mixture and repeat until meat, courgette and cheese mixture are all used up.
  10. On the last layer, spread some of the remaining mozzarella cheese.
  11. Cover with foil and bake for 30 mins.
  12. After 30 mins, uncover the foil and baked for a further 20 mins.
  13. Add the remaining mozzarella and bake for 10 mins.
  14. Leave to stand for 5-10 mins before serving and add extra basil if you like!

This also freezes quite well or can serve around 4-6 people in one sitting. Totally delicious and I didn’t miss the lasagne pasta sheets at all!

Step 1

In a large bowl add olive oil, 400g of tomato passata, garlic, oregano, basil, thyme, rosemary, salt and pepper. Combine well

Step 2

Add all chopped vegetables to the tomato sauce and stir well

Step 3

In a medium sized bowl combine hard cheese, mozzarella, heavy cream, nutmeg, salt and pepper

Step 4

Combine remaining tomato passata with water and spread out half of the mixture on the bottom of cooking pot

Step 5

Cover bottom of cooking pot with lasagne sheets and spread on ¼ of vegetable mixture evenly. Layer with more pasta sheets and then spread 1/3 cheese mix. Repeat this until you have used all the vegetable and cheese mix

Step 6

Once you have finished, top your lasagne with remaining tomato water mix. Cover with a layer of baking paper and aluminum foil to prevent from drying out during baking

Step 7

Place pot with lasagne in the unit, select BAKE, set temperature to 170°C and set time to 45 minutes. Select START/STOP to begin preheating. Once unit has beeped to signify it has preheated, open and close lid to begin cooking

Step 8

When cooking has completed, remove pot from the unit and allow to rest for 10 minutes

I could live on the stuff, and Lasagne is comfort food at its finest.

Soft pasta smothered in a whole load of creamy/tomato goodness, and plenty of melted cheese?

Well seriously? What could be better?

Over the years I have tried to minimise my meat intake, and always opt for veggie alternatives when possible.

I am not a huge lover of Quorn mince, but spotted this meat free mince in Sainsburys, and decided to give it a try.

I would give it a strong 7/10. It’s the nicest meat free mince I have tried by far, and little legs loved it.

The texture and flavour was enjoyable, but next time I would opt for a ratatouille style filling.

I think it is safe to say I just don’t really like meat free substitutes.

But I would highly recommend this, if you do!

Courgette Lasagne Recipe

  • 400g mince of your choice
  • 2 courgettes
  • 1 red onion (sliced)
  • 150g mushrooms (sliced)
  • 4 cloves of crushed garlic
  • 1 tablespoon Olive Oil
  • 1 tablespoon soy sauce
  • 1 tin of tinned tomatoes
  • 1 veggie stock cube
  • 1 teaspoon oregano
  • 6 lasagne sheets
  • 3 tablespoons of butter
  • 3 tablespoons of flour
  • 1 bay leaf
  • Cup of semi-skimmed milk or Oat Milk
  • 70g cheddar cheese

  • To a frying pan add the Olive oil, red onion, mushrooms, and garlic and lightly fry for 3 minutes.
  • Add mince and soy sauce and fry for around 5 minutes until browned.
  • Add tinned tomatoes, oregano, vegetable stock cube, pepper and simmer on low for 10 minutes.
  • Add butter to a separate pan and heat on low until melted.
  • Add flour and whisk, 30 seconds later add milk and bay leaf and continue to whisk until you have a creamy white sauce.
  • Using a potato peeler peel the courgettes into strips.
  • Ladle around 3 large spoonfuls of the mince to a medium sized rectangle pyrex dish, and add three sheets of pasta on top.
  • Add 3 large spoonfuls of the white sauce (minus the bay leaf) and cover with the courgette strips: as pictured below.

  • Repeat this process.
  • Sprinkle grated cheese over the top, a little oregano and some of the courgette strips.
  • Cook in oven at 180°C (Gas mark 4) for 25 minutes.
  • Tuck in!

It’s a really delicious tasty, hearty dish and a great way to incorporate some extra veggies into your diet.

You can use any filling you like from mince, meat free mince, veggies to chicken and pancetta.

Spinach and Courgette Lasagne Recipe

I love lasagne! It is undoubtedly one of my favourite meals – if it is made to my specific requirements! I usually have the traditional minced beef option, but this spinach and courgette lasagne recipe was created in the same way that many of my meals are. By looking in the fridge and wondering what on earth I could cook for dinner!

I buy courgettes every now and again, though I never buy them with an actual dish in mind. They get added into various meals I produce, but this has to be my favourite so far!

I am also making an effort to cook my meals in a more wholesome manor, in an attempt to cut down on the family fat and sugar intake. This dish is brimming with vegetables yet still filling, and it was delicious.

Spinach and Courgette Lasagne Recipe

Serves 6 adults

Ingredients Required:

  • 1 x carrot – finely diced
  • 1 x stick of celery – finely diced
  • 1 x onion – finely diced
  • 2 x garlic cloves – finely diced
  • little oil for frying
  • 440g tin of chopped tomatoes
  • 1 x beef stock cube dissolved in 1/2 cup of boiled water
  • 2 x tbsp cornflour dissolved in 1/2 cup of cold water
  • 35g plain four
  • 35g butter or margarine
  • 500ml of semi skimmed milk
  • 2 x courgette – roughly chopped
  • 150g spinach
  • 500g lasagne sheets
  • 100g grated cheese

First prepare the tomato sauce base:

  • Heat a little oil in a saucepan over a low heat. Add the onion, carrot and celery, and cook slowly until all the vegetables have softened.

    Add the tinned tomatoes, garlic, and stir in the beef stock and cornflour mix. Simmer on a low heat while preparing the following steps.

Make a white sauce

  • Melt the butter in a saucepan and whisk in the flour. Let this mix heat for a minute or so before gradually stirring in the milk. This is a basic white sauce. Simmer for around 15 minutes, stirring occasionally. (You can see step by step pictures of this process here.)

Finish the dish

  • Pre-heat your oven to 180 degrees
  • Add the courgette to the tomato sauce and cook for a further 5 minutes.

  • When all the elements are ready you should have to hand your, tomato sauce, white sauce, lasagne sheets, spinach, and grated cheese.
  • Layer each element in a large oven proof dish, breaking each into thirds, except the spinach which will only be used in two layers. Start with the tomato sauce, followed by lasagne sheets, spinach and white sauce. This mix should give you three layers of tomato, two layers of spinach and white sauce, and a finishing layer of white sauce.

Enjoy with a side salad, homemade fries, or simply on it’s own. I had enough to feed my family twice, and I have to admit – it was even nicer reheated the next day! Delicious!

Heat oven to 200C/180C fan/gas 6. Put the tomatoes on a baking tray with the garlic, oil, rosemary and a good pinch of seasoning. Bake for 25-30 mins until soft, then discard the rosemary and peel off the garlic skin. Put the tomatoes, garlic and sugar in a blender and blitz a few times until you have a chunky sauce.

Meanwhile, put the leeks in a pan over a low heat, add the butter, season and cook for 7-10 mins or until soft. Add the spinach and courgettes, and cook, covered, for 2 mins until wilted and soft. Set aside.

In a lasagne dish, layer up the ingredients using the tomato sauce first, then some pasta, followed by the ricotta and vegetables. Keep layering until you’ve used up everything. Finish with a final layer of the vegetables, the mozzarella and the Parmesan. Bake in the oven for 40-45 mins until the sauce has reduced and the top is golden brown.


327 kcals • fat 17g • saturates 10g • carbs 23g • sugars 9g • fibre 4g • protein 17g • salt 0.5g