Courgette Lasagne

Name: Courgette Lasagne
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Italian
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; 100g Parmesan, grated; About 10 lasagne sheets; 2 x 125 g balls of mozzarella, drained

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If you are looking for a delicious recipe to use up a glut of courgettes, this Courgette Lasagne is the dish for you… It might look like a lot of courgettes (and it is!), but trust me, a bit like spinach, it will all cook down. Since this is a courgette lasagne, there isn’t a tomato ragu - so some of the courgettes ‘become’ the ragu instead and some get blended into the most delicious sauce. When you look at it like that, it doesn’t seem so much after all! If you are a fan of the traditional meat-based lasagne, I urge you to give this lighter, fresher version a go. You won’t regret it…

This lasagne was mildly influenced by my recipe for Spaghetti alla Nerano (which is another incredible pasta recipe). For both dishes, some of the fried courgettes get whizzed into a beautifully creamy sauce - I can’t tell you how good it is. Making bechamel (or white sauce) for lasagne isn’t tricky per se, but it’s another pan to wash up and sometimes I just don’t want the faff! This simplified version is much more fuss-free, yet still utterly delicious. I think you’ll love it.

Why you will love this Courgette Lasagne

It is the perfect summer recipe to use up a glut of courgettes.
It is so much quicker to make than a traditional lasagne as the crème fraîche saves time on making a bechamel sauce.
Ideal for entertaining as it can be prepped ahead, then served with a selection of simple side dishes.
A delicious way to eat more vegetables.
It can easily be adapted for vegetarians by swapping the Parmesan for a vegetarian-friendly cheese - perfect for meat-free Mondays!

Ingredients:

Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!

Courgette - also known as zucchini, I have used green ones in this recipe but you can use a mixture for a pretty effect. The yellow ones taste slightly sweeter and are absolutely delicious.

Olive oil - this adds a lovely flavour to the dish, although you could use rapeseed oil if you prefer. Borderfields have some delicious options that would work really well in this recipe.

Salt - I recommend Maldon Salt for the best flavour. You could use their garlic and/or chilli flavoured options in this recipe.

Freshly ground black pepper - this adds a subtle pepperiness to the sauce. You could use freshly ground mixed peppercorns for a more complex flavour.

Garlic cloves - this adds a subtle garlic flavour. You can also use roasted garlic or a sprinkle of garlic granules.

Red chilli - this adds a subtle heat. If you don’t like chilli you can leave it out. You could also use a pinch of dried chilli flakes.

Crème fraîche - I always opt for the full-fat versions for the best results. It brings a delicious creaminess, and subtle tang, to this Courgette Lasagne and saves the trouble of making a bechamel sauce.

Lasagne sheets - the exact number you need will depend on the size and shape of your dish. I often use dried as I always have a packet in my cupboard, but fresh would be lovely. You could even make your own from scratch if you have the time.

Basil - adding basil to the sauce gives the most delicious flavour throughout the lasagne.

Parmesan - this brings a wonderful umami flavour to this Courgette Lasagne.

Mozzarella - this is absolutely delicious as it melts between the layers. You could use mozzarella pearls if you prefer.

Substitutions and Variations:

Parmesan: if making this Courgette Lasagne for vegetarians, opt for a vegetarian-friendly alternative, like Gran Moravia, if needed. You could also use a strong Cheddar. If not, you could also use Gruyére or Pecorino.
Fresh basil: if you don’t have fresh basil, you could swap for a drizzle of fresh pesto instead. It will add a stronger basil and garlic flavour, but will still be delicious.
Pangrattato: if you want to add a bit of texture to the top of the lasagne, you can sprinkle it with a pangrattato (crispy fried bread crumbs - often flavoured with garlic, herbs or lemon).

Directions:

Here's a step by step guide for what you need to do, but you can find the full recipe below for detailed instructions.

ONE: Preheat the oven to 180C Fan and set out a 20x30cm ovenproof dish. Slice the courgettes very thinly using a mandolin.

Drain off any excess water from courgettes

TWO: Gently cook courgettes and drain off any excess water.

THREE: Fry garlic and chilli in olive oil until fragrant, then add most of the softened courgettes, season, and cook briefly while stirring.

Blend the courgettes with crème fraîche, basil, salt, pepper

FOUR: Blend the rest of the courgettes with crème fraîche, basil, salt, pepper, and Parmesan until smooth and creamy.

FIVE: Layer the baking dish. Repeat the layers and finishing with a generous topping of Parmesan.

SIX: Bake in the oven for about 35-40 minutes - or until bubbling and golden and the pasta is cooked through

Cooking Tips:

Choosing your dish - I used a 20 x 30cm dish, you could use a smaller one for a thicker lasagne, but I wouldn’t use a larger one as the lasagne would be too thin.
Lasagne sheets - I always have a packet of dried lasagne sheets in my cupboard as they are so versatile. Fresh would be lovely or you could even make your own if you fancy a rainy day project.
The right quantities: this will look like a lot of courgettes at first - but they soon shrink down as they release their water as they cook, 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.
All about the sauce: if you have the time, you can make a traditional white sauce for lasagne. It will feel lighter and fresher - and taste delightful.

Frequently Asked Questions

What can I serve with this Courgette Lasagne?

I love serving this on a simple garlicky tomato sauce with a spoonful of ricotta and pesto top. It is also delicious served with garlic bread and/or a selection of summer salads. A tomato salad would work particularly well with this Courgette Lasagne.

Is it safe to use a mandolin?

I love my mandolin - it is one of my favourite kitchen gadgets as it makes slicing vegetables thinly unbelievably quick and easy. However, they are very sharp and, if not used correctly, can be dangerous. Always make sure what you are cutting has a flat surface and wear a hand guard at all times. If you prefer not to use a mandolin, slice very thinly using a sharp knife or use the slicing attachment on your food processor.

Can I make this Courgette Lasagne in advance?

Yes! You can prep the lasagne right up to the assembled stage, then cover and chill in the fridge. I love knowing that I can come back from a busy day and still enjoy a delicious, nourishing meal - all I need to do is simply pop it in the oven.

What is crème fraîche?

Crème fraîche is a popular ingredient in France and French cuisine made from dairy cream that has been soured using a starter culture of bacteria to acidify and slightly thicken it. It is similar to sour cream (with that noticeable ‘tang’) but higher in fat so has a thicker texture and creamier flavour. It is super versatile; you can use it in sweet or savoury dishes (the tanginess balances out desserts really well) and can be served fresh or cooked. You can get reduced fat versions but I don’t recommend them as the results are never as good.

Why isn’t Parmesan suitable for vegetarians?

Although lots of people assume all cheeses are suitable for vegetarians, some contain animal rennet which means they are not. Since Parmesan is a DOP, its method and origins are protected so it must be made in a particular way in a particular place - which includes the addition of animal rennet. Other cheeses that also use animal rennet include Grana Padano, Gorgonzola, Pecorino, Gruyère, Taleggio and Manchego. It is always best to double check the ingredients before serving to vegetarian guests. There are plenty of vegetarian-friendly cheeses you can use instead - like Gran Moravia or Old Winchester. A good strong Cheddar would also work.

Other recipes you might enjoy:

If you like the sound of this Courgette Lasagne, I have some other lovely pasta recipes for you to try. My Aubergine Pasta with Giant Shells is such a cosy and comforting pasta bake with a wonderfully creamy, tomato sauce and irresistibly cheesy topping. Speaking of cheesy recipes, my Cheesy Creamy Winter Butternut Squash Gratin is one of my go-tos on a cold and chilly autumn/winter day (I always feel very happy when I have one in my freezer). However, if you are looking for more spring/summer courgette recipes, my Creamy Lemon Courgette Pasta is the recipe for you! It is full of flavour thanks to the creamy, zesty, cheesy sauce - and takes just 15 minutes to put together! I also have the most delicious Scarpaccia which is like a crispy courgette tart which can easily be adapted for vegans too!

Other recipes you may enjoy:

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