Best Courgette Lasagne Recipes

SPINACH & COURGETTE LASAGNE

Steps:

• Pour boiling water over the spinach in a sieve or colander to wilt it. Leave until cool enough to handle, then squeeze out any excess liquid. Heat the oil in a non-stick frying pan over a medium heat, add the garlic and soften for 1 min. Tip in the nutmeg and cook for 1 min more, then add the mascarpone, spinach, half the cream and half the parmesan. Season generously, stir well and set aside.
• Heat oven to 180C/160C fan/gas 4. Spread a third of the filling over the base of a 20 x 30cm baking dish, cover with 3 lasagne sheets, then add a layer of courgettes. Repeat twice more. Pour the remaining cream over the final layer and sprinkle over the remaining parmesan. Bake for 40-45 mins or until the sauce is bubbling and the pasta has no resistance when you push a skewer through. Rest for 5 mins, then serve.

CREAMY COURGETTE LASAGNE

Steps:

• Heat oven to 220C/fan 200C/gas 7. Put a pan of water on to boil, then cook the lasagne sheets for about 5 mins until softened, but not cooked through. Rinse in cold water, then drizzle with a little oil to stop them sticking together.
• Meanwhile, heat the oil in a large frying pan, then fry the onion. After 3 mins, add the courgettes and garlic and continue to fry until the courgette has softened and turned bright green. Stir in 2/3 of both the ricotta and the cheddar, then season to taste. Heat the tomato sauce in the microwave for 2 mins on High until hot.
• In a large baking dish, layer up the lasagne, starting with half the courgette mix, then pasta, then tomato sauce. Repeat, top with blobs of the remaining ricotta, then scatter with the rest of the cheddar. Bake on the top shelf for about 10 mins until the pasta is tender and the cheese is golden.

GRIDDLED COURGETTE & SEAFOOD LASAGNE

Steps:

• Heat a griddle and brush a little oil on the courgettes. Cook in batches until lightly charred. Season and scatter on the chilli, then set aside.
• Heat oven to 200C/180C fan/gas 6. Pour a little passata in a medium-sized ovenproof dish. Place half the seafood over it, then season and top with a third of the courgettes.
• Top with 2 sheets of pasta, then more tomato sauce, seafood, courgettes, another layer of pasta, more tomato sauce and finish with the rest of the courgettes. Mix the Parmesan and breadcrumbs, then scatter on top and cook for 25-30 mins until golden. Steam or boil the green beans and serve with the lasagne.

COURGETTE LASAGNE

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the tomatoes on a baking tray with the garlic, oil, rosemary and a good pinch of seasoning. Bake for 25-30 mins until soft, then discard the rosemary and peel off the garlic skin. Put the tomatoes, garlic and sugar in a blender and blitz a few times until you have a chunky sauce.
• Meanwhile, put the leeks in a pan over a low heat, add the butter, season and cook for 7-10 mins or until soft. Add the spinach and courgettes, and cook, covered, for 2 mins until wilted and soft. Set aside.
• In a lasagne dish, layer up the ingredients using the tomato sauce first, then some pasta, followed by the ricotta and vegetables. Keep layering until you've used up everything. Finish with a final layer of the vegetables, the mozzarella and the Parmesan. Bake in the oven for 40-45 mins until the sauce has reduced and the top is golden brown.

LASAGNE A LA COURGETTE

Steps:

• Pre-heat the oven to 350 degrees.
• Prepare vegetables if you have not done so already. Place them in a large bowl, salt them lightly and set aside.
• Blend ricotta cheese, egg and all spices in a food processor or beat by hand until smooth. Add cheese mixture to zucchini and blend to incorporate.
• Add water and pasta sauce, stir to combine. Add 1 cup of thinned sauce to the bottom of your lasagne pan, spreading it out to evenly coat the pan.
• Now, begin layering uncooked lasagne noodles, then a third of the zucchini mixture, then another cup of sauce. Repeat until you run out of noodles (it should make approximately three layers).
• Cover the pan tightly with tin foil and bake for one hour. (Lasagne may be frozen at this point). Just before serving, sprinkle with shredded parmesan (if using) and return to the over to bake uncovered for an additional 15 minutes until cheese is melted and bubbly.

COURGETTE LASAGNE

Steps:

• Preheat oven to 180 C / Gas 4. Lightly grease a medium casserole or baking dish.
• In a frying pan over medium heat, cook the mince. Add the onion, green pepper, carrots, garlic and passata into the frying pan. Season with oregano, basil, salt and pepper. Bring the mixture to the boil, and simmer 10 minutes, or until vegetables are tender.
• In the bottom of the baking dish, layer 1/2 the courgette strips. In a bowl, mix together the cottage cheese and egg and spread over the courgette. Spoon 1/2 the beef mixture over the cottage cheese and egg mixture and sprinkle with 1/2 the mozzarella. Layer with rest of courgette, beef mixture and mozzarella. Top with Parmesan.
• Bake 45 minutes in the preheated oven. Allow to sit 10 minutes before serving.

COURGETTE LASAGNE

Steps:

• Chop the courgette quite finely - personally i run it through a grater on my blender and add it to some lightly frying garlic and onion and stir regularly until mixture becomes soft and white - it may be necessary to drain off excess water at this point. Add 3/4 of the ricotta and cheddar, but keep some for the end. Layer courgette mix in a bowl with 1 layer courgette, then pasta sheets then a layer of tomato then back to the start again - at the end cover with pasta sheets and cover this in the remaining ricotta and cheddar.

COURGETTE LASAGNE

Steps:

• Pre-heat your oven to 190°C fan/400°F.
• Put a frying pan onto a medium heat, add the olive oil and the beef mince.
• Spend a few minutes browning the mince and break up any large clumps of meat.
• When the mince is browned, add the garlic and allow this to soften for a minute or so.
• Blend the chopped tomatoes until smooth and add them to the pan along with the dried herbs, water and sweet chilli sauce.
• Give everything a good mix and bring this to the boil, then allow to simmer for 5-10 minutes to reduce and thicken the sauce.
• When you're happy with the consistency of the sauce, taste it to check the seasoning and take it off the heat.
• Take a small oven proof ceramic dish and coat the bottom with some of the sauce.
• Add a layer of courgette and cover with more sauce.
• Repeat this until you've used all your sauce and courgette slices.
• Top the lasagne with all of the mozzarella for a lovely cheesy topping!
• Bake this in the oven for 20-30 minutes to cook the courgette and to melt the mozzarella to a lovely golden brown.
• Serve with some steamed broccoli.