Courgette Lasagne

I make this courgette lasagne when I want a lighter, low-carb twist on a classic comfort dish. It replaces traditional pasta layers with thin slices of courgette, creating a wholesome and flavorful meal.

Why You’ll Love This Recipe

I love how this recipe keeps all the comforting layers of a traditional lasagne while feeling lighter and fresher. The courgette adds a delicate texture and pairs perfectly with the rich sauce. I also enjoy how it’s naturally lower in carbs and easy to customize with different fillings. It’s a great option when I want something hearty without feeling too heavy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• courgettes (zucchini, thinly sliced lengthwise)
• ground meat (beef, turkey, or chicken) or lentils
• olive oil
• onion (chopped)
• garlic cloves (minced)
• tomato sauce
• tomato paste
• salt
• black pepper
• dried oregano or Italian seasoning
• ricotta cheese
• shredded mozzarella cheese
• grated parmesan cheese

Directions

I start by preheating the oven to 180°C (350°F).

I slice the courgettes lengthwise into thin strips and lightly salt them to draw out excess moisture, then pat them dry.

In a pan, I heat olive oil and cook the onion and garlic until softened.

I add the ground meat or lentils and cook until browned, then stir in tomato sauce, tomato paste, salt, pepper, and herbs. I let it simmer for a few minutes.

In a baking dish, I layer courgette slices, followed by the meat sauce, then a layer of ricotta and mozzarella.

I repeat the layers until all ingredients are used, finishing with mozzarella and parmesan on top.

I bake for about 35–40 minutes, until the top is golden and bubbly.

I let it rest for a few minutes before slicing and serving.

Servings and timing

I usually get about 4 servings from this recipe.
Prep time takes around 20 minutes.
Cooking time is about 40 minutes.
Total time comes to roughly 1 hour.

Variations

I sometimes make it vegetarian by using lentils or a mix of vegetables instead of meat. When I want a richer flavor, I add béchamel sauce. I also like including spinach or mushrooms for extra texture.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3–4 days. When reheating, I use the oven or microwave until heated through. I can also freeze portions for up to 2 months.

FAQs

How do I keep the lasagne from being watery?

I salt and drain the courgettes beforehand to remove excess moisture.

Can I use regular lasagne sheets too?

I can mix both, but I usually keep it fully courgette-based for a lighter dish.

Can I make this ahead of time?

I assemble it in advance and bake when ready to serve.

What can I use instead of ricotta?

I use cottage cheese or a dairy-free alternative.

Can I freeze courgette lasagne?

I freeze it in portions and reheat when needed.

Conclusion

I find this courgette lasagne to be a perfect balance of comfort and lightness. It’s flavorful, satisfying, and a great alternative to traditional lasagne when I want something a bit healthier without sacrificing taste.

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