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This deliciously cheesy Courgette Lasagne is a wonderful vegetarian family meal. It’s comforting, full of flavour and BONUS – it can be made in advance until you’re ready to cook and eat, making this a big tick in the ‘quick and easy’ category too.
When it comes to vegetables, most kids don’t complain too much about courgettes because they’re relatively light in flavour.
However, because of that, there are a few tips I’d recommend when cooking this quick Courgette Lasagne dish to make sure it holds that flavour.
The addition of two cheeses in this recipe – ricotta and mozzarella – make this a truly comforting dish and it really holds its own against a more traditional lasagne.
Why you’ll love this Courgette Lasagne recipe
⭐️ Simple but delicious ingredients
⭐️ Comforting and packed with nutrition
⭐️ A different take on vegetarian lasagne
Sarah’s notes on Lasagnes
And if lasagne is a big hit in your house and it’s vegetarian recipes you’re after, you could also try my Slow Cooker Spinach and Ricotta Lasagne or Spinach & Ricotta Cannelloni for the oven.
I don’t know why but I really like to experiment with lasagnes, so have a go at my Mexican Lasagne and my 10 Minute Tortellini Lasagne too.
(Another VERY popular meat alternative is my One Pan Lasagne in my book ‘What’s For Dinner’.)
Courgette Lasagne Ingredients Notes
- Olive oil – You could also use sunflower here
- Onion and garlic – Fresh or pre-chopped frozen is fine for these ingredients if you prefer
- Courgettes – You’ll need about 6 of these (also called zucchini)
- Tomato base – You will need passata and tomato puree. Go for as good a quality as you can
- Dried oregano – 2 teaspoons of this herb
- Balsamic vinegar – Also 2 teaspoons
- Pesto – I use pesto from a jar for this recipe but you can also make your own if you prefer
- Salt and freshly ground black pepper – Season generously
- Cheese – Ricotta and mozzarella
- Lasagne sheets – Go for the dried, uncooked kind
How to make Courgette Lasagne
- Finely chop or grate the courgettes.
- Fry the onion and garlic in hot oil until soft. Add the courgettes and cook until no longer wet (about 10 minutes).
- Add the passata, oregano, balsamic, pesto, tomato puree, salt and pepper and cook for 10 minutes until your sauce is thick.
- Layer the lasagne in a baking dish: first the sauce, then the lasagne sheets, then the two cheeses, salt and pepper. Repeat once more or until your ingredients have run out.
- Bake until golden brown on top, as per the recipe below.
Leftovers
In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully by before serving.
In the freezer This recipe freezes well. Just wait until it’s totally cold and then put into a freezer proof container and freeze for up to 3 months. Defrost thoroughly before reheating.
Top Tips!
Cooking the courgettes
When you cook the finely chopped courgettes, you need to cook them for long enough to allow all of the water to come out and then cook away. This is what helps to keep the dish flavourful and not bland.
If there’s still water in the pan, cook for a little longer before adding the passata and other flavourings.
Chopping
The texture of the sauce for this lasagne makes a difference, so make sure you chop up your onions finely to get the right consistency. I use a food chopper for this job as it’s a fab piece of kit, but if you don’t have anything like this, just extra fine with a knife is fine.
Make in advance
This is the perfect make-ahead midweek supper. It can be assembled, covered and kept in the fridge for up to 3 days before cooking. If you prefer you can also cook, chill and freeze it.
More courgette recipes…
Lunch Ideas
Easy Courgette Soup {with Parmesan}
Under 30 minutes
Creamy Courgette Pasta {20 Minute Meal}
FAQs
I’ve replaced the white sauce (aka béchamel) here with ricotta. It saves the extra step and adds extra cheesy flavour.
I’ve stated 4 people in the recipe, but this is 4 BIG portions. You may have some leftovers for lunch too.
I use a food chopper to get it nice and fine to make into a sauce mixture. It still has a little bite to it but isn’t too chunky. If you don’t have any equipment, just grate it or chop it very finely.
If I’m reaching you in America, Australia or Canada, we’re talking about Zucchini Lasagne here (yes – courgette and zucchinis are the same thing).
They might grow on different continents but they’re still the same vegetable (actually, technically a fruit), not only delicious but high in antioxidants, vitamin C, potassium and fibre.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Courgette Lasagne {with Double Cheese Topping}
Ingredients
- 1 tbsp Olive oil
- 1 Large onion
- 4 Garlic cloves
- 1 kg Courgettes, About x6
- 500 g Passata
- 2 tsp Dried oregano
- 2 tbsp Balsamic vinegar
- 3 tbsp Pesto
- 3 tbsp Tomato puree
- Salt and freshly ground black pepper
- 250 g Ricotta cheese
- 150 g Dried lasagne sheets, Uncooked
- 250 g Mozzarella, Grated
Instructions
- Pre heat oven to 180℃ fan/200℃/Gas Mark 6.
- Finely chop or grate the courgettes.
- Heat the oil in a large pan and cook the onion and garlic for 5 minutes until starting to soften.
- Add the courgettes and cook for 10 minutes until they are starting to colour and no longer look wet.
- Add the passata, oregano, balsamic, pesto, tomato puree and plenty of salt and pepper, and cook for another 10 minutes until you have a thick sauce.
- Layer the mixture first in a lasagne dish, followed by the lasagne sheets, then the ricotta, mozzarella and more salt and pepper. Repeat again, and finish with a layer of cheese on top.
- Bake for 30 minutes or until crispy and golden.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Another excellent recipe Sarah. My husband was aghast when I told him it was courgette and not traditional bolognese filling! Clean plates all around! Absolutely delicious!
Working away from home half the month and adapting your recipes to a rental flat kitchen! This is brilliant and love the taste – I used an Italian herb mix rather than oregano and split the batch into two loaf tins which work really well for a sheet of lasagna in each layer (a wee bit extra on the top though). One for the freezer, one for cooking. Spreading out the ricotta on the sheets isn’t the easiest thing to do and takes a bit more time than using a sauce.
The ingredients listed include tomato purée but it isn’t mentioned in the recipe. What stage would I add this or is it not needed?
Thank you! X
This is the only recipe on the meal plan I thought might be a gamble with my kids but they LOVED it. They won’t usually eat courgettes at all but my daughter asked for extra. Thank you so much! These meal plans are honestly changing my life!
Sarah!! You’ve done it again! Have to admit I was a bit skeptical with a courgette lasagne. But this was amazing!! We all had clean plates and my family decided it was better than the normal Lasagne which they usually love! For me it was a winner not only because it tasted great but it’s like half the price and it uses one saucepan and dish rather than my usual recipe that uses most of my kitchenware!
This is an absolute game changer and a switch we are keeping in this household!! Thank you for making meal times cheaper, easier and yummier!
This is a fantastic easy recipe as I did it with a baby in a sling sleeping so could cook later ! Thank you.
This was a hit with everyone, I used half the ricotta but needed an extra tin of tomatoes, really tasty.
This is great, perfect for a lasagna lover!
Wow! This looks really delicious and would love to try this Mushroom Courgette Lasagne.
In fact, I will try this tonight since I have all the ingredients available. Thank you for this wonderful idea on what to cook next.
This is tempting! We have courgettes from the garden coming out of our ears at the moment!! xx