Courgette Lasagne
Looking for a lighter version of a traditional lasagne? This delicious Courgette Lasagne is so quick, easy and full of flavour - plus it can be adapted for vegetarian friends and family…
Servings: 6 servings
Ingredients
- 8 courgettes
- 2 tbsp olive oil
- Salt and freshly ground black pepper
- 2 cloves garlic sliced
- ½ red chilli deseeded and finely chopped
- 3 x 300ml pots full-fat crème fraîche
- 1 small bunch of basil
- 100 g Parmesan grated
- About 10 lasagne sheets
- 2 x 125 g balls of mozzarella drained
Instructions
- Preheat the oven to 180C Fan and set out a 20x30cm ovenproof dish.
- Slice the courgettes very thinly using a mandolin - make sure you are following all the relevant safety precautions. If you don’t own a mandolin, you can use a very sharp knife and cut them into thin slices.
- Add 1 tbsp olive oil to a very large non-stick frying pan set over a low heat and add the sliced courgettes. Season well with salt and pepper. Cook gently, stirring often, for about 8 minutes - or until the courgettes are lovely and soft.
- Tip the courgettes into a sieve and drain off any excess water.
- Return the pan to the heat and add 1 tbsp olive oil. Add the garlic and chilli and fry for about 30 seconds, stirring often, until fragrant. Add ⅔ of the drained, softened courgettes and season with salt and pepper. Stir to combine, then cook for a couple of minutes, stirring often.
- Meanwhile, tip the other ⅓ of the softened courgettes into a blender. Add the crème fraîche, basil and a generous seasoning of salt and pepper. Blitz until smooth and creamy. Add about 2 tbsp grated Parmesan and blend again to combine.
- Place ½ of the courgette ragu in the bottom of your chosen baking dish and spread in an even layer. Top with a layer of lasagne sheets. Spoon over ½ of the courgette-basil cream and spread to cover. Scatter with ½ the torn mozzarella (equivalent to 1 ball). Add a generous sprinkling of grated Parmesan. Repeat the steps - finishing with a generous topping or Parmesan.
- Bake in the oven for about 35-40 minutes - or until bubbling and golden and the pasta is cooked through.
- Leave to stand before serving with your choice of sides (I love it with a simple garlicky tomato sauce, a spoonful of ricotta and a drizzle of fresh basil pesto).
Notes
Texture: if you want to add a bit of texture, you can sprinkle over pangrattato for crunch.
The right quantities: your first reaction might be ‘Margie’s made a mistake’ when you see the initial mountain of courgettes - but they soon shrink down so don’t be tempted to use less. Drain well: don’t be tempted to skip the step where you drain the courgettes - they hold a lot of water so draining off as much as you can stops the Courgette Lasagne becoming too soggy. Make it vegetarian-friendly: simply swap the Parmesan for a vegetarian-friendly Parmesan-style cheese like Gran Moravia, Old Winchester (which has a beautifully nutty flavour - almost like Gouda) or a strong Cheddar. Traditionalist’s tip: if you have the time, this is also very good with a traditional white sauce so don’t feel tied to the recipe. It will feel lighter and fresher - and taste delightful.
The right quantities: your first reaction might be ‘Margie’s made a mistake’ when you see the initial mountain of courgettes - but they soon shrink down so don’t be tempted to use less. Drain well: don’t be tempted to skip the step where you drain the courgettes - they hold a lot of water so draining off as much as you can stops the Courgette Lasagne becoming too soggy. Make it vegetarian-friendly: simply swap the Parmesan for a vegetarian-friendly Parmesan-style cheese like Gran Moravia, Old Winchester (which has a beautifully nutty flavour - almost like Gouda) or a strong Cheddar. Traditionalist’s tip: if you have the time, this is also very good with a traditional white sauce so don’t feel tied to the recipe. It will feel lighter and fresher - and taste delightful.