Courgette Lasagna | A Lighter, Veggie-Packed Take on a Classic

Introduction: A Delicious Twist on Traditional Lasagna

Courgette lasagna is a wholesome and flavourful alternative to the classic meat-based version. Whether you’re swapping out the pasta sheets for sliced courgette or layering them in with a rich tomato sauce and creamy béchamel, this dish is comforting, packed with vegetables, and ideal for a meat-free meal. Perfect for summer dining, it’s a great way to use up a garden glut and serve something a little lighter that still satisfies.

Why You’ll Love Courgette Lasagna

• Lower in Carbs – Especially if replacing pasta with courgette slices
• Full of Flavour – Layers of veg, sauce, and cheese in every bite
• Great for Meal Prep – Makes excellent leftovers
• Perfect for Vegetarians – A hearty, satisfying dish without meat

Ingredients

For the Tomato Sauce:

• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 x 400g tins chopped tomatoes
• 1 tbsp tomato purée
• 1 tsp dried oregano
• Salt, pepper, and a pinch of sugar
• Optional: a handful of fresh basil, chopped

For the Courgette Layer:

• 3 medium courgettes, sliced lengthways into thin strips
• 1 tbsp olive oil
• Salt and pepper

For the White Sauce (Béchamel):

• 50g butter
• 50g plain flour
• 600ml whole milk
• Salt, pepper, and a pinch of nutmeg
• 50g grated cheddar or Parmesan (optional)

For Assembly:

• 6–9 lasagna sheets (optional, for a layered version with pasta)
• 100g mozzarella, torn
• Extra cheese for the topping

How to Make Courgette Lasagna – Step-by-Step

Step 1: Prepare the Courgettes

• Slice courgettes lengthways into thin strips.
• Lay on paper towels, sprinkle with salt, and let sit for 10–15 minutes to draw out moisture.
• Pat dry.
• Lightly brush with olive oil and grill or fry in batches for 1–2 minutes per side, until lightly browned.

Step 2: Make the Tomato Sauce

• In a saucepan, heat olive oil and sauté the onion until soft.
• Add garlic, cook for 1 minute, then stir in the tomatoes, purée, oregano, salt, pepper, and sugar.
• Simmer for 15–20 minutes until thickened. Stir in fresh basil if using.

Step 3: Make the White Sauce

• Melt butter in a pan, stir in flour and cook for 1 minute.
• Gradually add the milk, whisking continuously until smooth and thickened.
• Season with salt, pepper, nutmeg, and stir in cheese if using.

Step 4: Assemble the Lasagna

• Preheat the oven to 190°C (170°C fan).
• In a baking dish, spoon a layer of tomato sauce on the bottom.
• Add a layer of courgette slices (or lasagna sheets if using both).
• Add béchamel sauce, then repeat the layers: sauce, courgette, béchamel.
• Finish with béchamel and top with mozzarella and extra cheese.

Step 5: Bake

• Bake uncovered for 30–35 minutes, or until golden and bubbling.
• Let rest for 10 minutes before slicing and serving.

Serving Suggestions

• Serve with a fresh rocket salad or steamed green beans
• Pair with garlic bread or crusty rolls
• Add a side of marinated olives or roasted vegetables for a Mediterranean twist

Tips for Success

• Remove as much moisture as possible from courgettes to avoid a watery bake
• Use a mandoline slicer for even courgette slices
• Make ahead and reheat — the flavours deepen overnight
• Add lentils or spinach to the sauce for extra nutrients

Variations

• Gluten-Free: Skip pasta and use only courgette slices
• Extra Veg: Add roasted peppers, mushrooms, or aubergines
• Meaty Version: Mix in cooked lentils or Quorn mince to the tomato sauce
• Vegan Option: Use plant-based milk, cheese, and butter

Storage & Reheating

• Store in the fridge for up to 3 days
• Reheat in the oven or microwave until piping hot
• Can be frozen before or after baking — defrost before reheating

Conclusion

Courgette lasagna is a brilliant way to enjoy the flavours of classic lasagna with a fresh, summery twist. Whether you’re going low-carb, feeding vegetarians, or simply want to switch things up, this veggie-packed version is full of flavour, satisfying, and perfect for any night of the week.