Courgette Lasagne {with Double Cheese Topping}

Name: Courgette Lasagne {with Double Cheese Topping}
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 tbsp Olive oil; 1 Large onion; 4 Cloves of garlic; 1 kg Courgettes ((About 6 courgettes)); 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 Lasagne sheets; 250 g Mozzarella (Grated)

This deliciously cheesy Courgette Lasagne is a wonderful vegetarian family meal option for those meat-free days or if you’re vegetarian.

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 (always a must).

Easy to make courgette lasagne recipe in a white dish.

I am all about collecting as many courgette recipes as I can because some years I get around to planting them, and because they’re so easy to grow, there’s always an absolute glut of them to use up.

But even if I don’t grow my own, I still find ways to get them into my cooking. I find courgettes to be great value, pretty long-lasting in the fridge (for vegetables, anyway), summery and delicious.

Kids often don’t complain too much about them either 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 (more on this further down).

Why you’ll love this recipe

⭐️ Simple but delicious ingredients

⭐️ Comforting and packed with nutrition

⭐️ A different take on vegetarian lasagne

Courgette lasagne recipe with easy tomato sauce.

About this Vegetarian Courgette Lasagne

The addition of two cheeses – ricotta and mozzarella – make this a truly comforting dish and it really holds its own against a more traditional lasagne.

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.

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

Olive oil
Onion – Fresh or pre-chopped frozen is OK
Garlic – Same goes. Fresh or jar/frozen/paste
Courgettes – You’ll need about 6
Passata
Dried oregano
Balsamic vinegar
Pesto
Tomato puree
Salt and freshly ground black pepper
Ricotta cheese
Lasagne sheets
Mozzarella

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 for 30 minutes at 180C until golden brown on top.

Other delicious courgette recipes:

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 mini 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 for about a month.

You should defrost the lasagne thoroughly in the fridge before reheating. When reheating food, make sure it is absolutely piping hot throughout before serving.

FAQ

Where’s the white sauce of the lasagne?

I’ve replaced the white sauce (aka béchamel) here with ricotta. It saves the extra step and adds extra cheesy flavour.

How many people does this serve?

I’ve stated 4 people in the recipe, but this is 4 BIG portions. You may have some leftovers for lunch too.

How do you cut up courgettes for lasagne?

I whizz mine up in a mini 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.

Are courgettes and zucchinis the same thing?

If I’m reaching you in America, 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.