Courgette Lasagne

Name: Courgette Lasagne
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
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)

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Looking for a lighter version of a traditional lasagne? This delicious Courgette Lasagne is so quick, easy and full of flavour. It has layers of courgette layered with a creamy sauce, lots of mozzarella and fresh basil to make it fresh but still comforting and creamy. Plus it’s a great vegetarian dish that everyone will love.

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 recipe:
Ingredients:
Substitutions and Variations:
Here’s how to make courgette lasagne:
Cooking Tips:
Frequently Asked Questions
Other recipes you might enjoy:
Courgette Lasagne Recipe

Why you will love this recipe:

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.
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 (like in my courgette tart).

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 – I often use dried as I always have a packet in my cupboard, but fresh would be lovely.

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, 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).

Here’s how to make courgette lasagne:

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.

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. Pop in oven when ready to bake and add on a few minutes to ensure it’s piping hot all the way through.

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 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, my Cheesy Creamy Winter Butternut Squash Gratin and my Creamy Lemon Courgette Pasta are all recipes to try. I also have the most delicious Scarpaccia which is like a crispy courgette tart which can easily be adapted for vegans too!