Print

Courgette Lasagne

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A lighter and wholesome twist on classic lasagne made with thinly sliced courgettes instead of pasta, layered with rich meat or lentil sauce and creamy cheeses.

Ingredients

  • 3–4 courgettes (zucchini, thinly sliced lengthwise)
  • 400g ground meat (beef, turkey, or chicken) or 1 1/2 cups cooked lentils
  • 1 tbsp olive oil
  • 1 onion (chopped)
  • 3 garlic cloves (minced)
  • 2 cups tomato sauce
  • 2 tbsp tomato paste
  • Salt (to taste)
  • Black pepper (to taste)
  • 1 tsp dried oregano or Italian seasoning
  • 1 cup ricotta cheese
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese

Instructions

  1. Preheat the oven to 180°C (350°F).
  2. Slice courgettes lengthwise, lightly salt them, let sit for 10 minutes, then pat dry to remove excess moisture.
  3. Heat olive oil in a pan and cook chopped onion and garlic until softened.
  4. Add ground meat or lentils and cook until browned or heated through.
  5. Stir in tomato sauce, tomato paste, salt, pepper, and herbs. Simmer for a few minutes.
  6. In a baking dish, layer courgette slices, meat sauce, ricotta, and mozzarella.
  7. Repeat layers, finishing with mozzarella and parmesan on top.
  8. Bake for 35–40 minutes until golden and bubbly.
  9. Let rest for a few minutes before slicing and serving.

Notes

  • Salting the courgettes helps prevent excess water in the dish.
  • Use lentils or vegetables for a vegetarian version.
  • Add béchamel sauce for a richer flavor.
  • Include spinach or mushrooms for extra texture.
  • Can be frozen in portions for up to 2 months.

Nutrition

Find it online: https://cookedbymaya.com/courgette-lasagne/