Courgette Lasagne {with Double Cheese Topping}

Easy to make courgette lasagne recipe in a white dish.

4.80 from 20 votes

Courgette Lasagne {with Double Cheese Topping}

This super healthy and delicious vegetarian Courgette Lasagne is perfect for family suppers and is the ideal for a meat lasagne alternative.

Prep Time10

Cook Time35

Total Time45

Course: Main Course

Cuisine: Family Food

Servings:

Author: Sarah Rossi

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

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

Onions: Make sure you chop up your onions finely to get the right consistency. Use a food chopper, processor or finely chop carefully with a sharp knife

To freeze: 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

Nutrition