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.

Courgette Lasagne

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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 - plus it can be adapted for vegetarian friends and family…

Author: Margie
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 65 minutes
Yield: 6-8 1x
Category: Dinner
Method: Baking
Cuisine: Italian

Ingredients

Scale

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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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.

Find it online: https://desertislanddishes.co/courgette-lasagne/