Can I make this lasagne ahead?

Yes -- you can make the lasagne a day ahead and leave it assembled in the fridge before baking.

What size baking dish did you use?

We used a 28x23cm Falcon dish to bake this lasagne, but if you don't have one it will work in a 20x30cm baking dish.

Why do I need to leave the lasagne to cool before serving?

Allowing the lasagne to cool a little helps it absorb a little extra cooking liquid which will help you get nice neat slices that won't collapse as you lift them out of the baking tray.

Is there a quicker version of this Courgette Lasagne I can make?

To speed up the process use a vegetable peeler to make courgette ribbons instead of slices, this will cut down on the cooking time. However, I we like this roasted courgette slice version better!

Easy Courgette Lasagne

Print Recipe

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5 from 1 review

This simple, creamy Courgette Lasagne is perfect for summer packed with courgette flavour, fresh basil and a lighter, creamy tomato and mascarpone sauce.

Author: Margie
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes
Yield: Serves 6
Category: Dinner
Diet: Vegetarian

Ingredients

Scale

4 large courgettes (3 x sliced into 1/2 cm strips, 1 x finely diced)
3 tbsp olive oil
1 large onion, finely diced
2 garlic cloves, crushed
3 x 400g tins finely chopped tomatoes
1 tsp caster sugar
250g mascarpone
2 x balls mozzarella, drained and roughly torn
15g basil, leaves picked
70g parmesan, finely grated
300g fresh lasagne sheets (see note)

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Instructions

Preheat the oven to 180C fan.
Start by placing the courgettes strips on a large lined baking tray (you may need x2 depending on size, or bake in batches) and drizzle with 1 tbsp olive oil. Bake for 10-12 minutes until starting to soften. Remove from the oven and leave to cool.
In a large frying pan heat 2 tbsp of olive oil. Add the onion, and fry on a medium low heat for 8-10 minutes until softening.
Add the garlic, diced courgette and 1⁄2 tsp salt, cook for a further 10 minutes stirring often.
Add a tin of chopped tomatoes and cook for a further 8-10 minutes. Meanwhile tip the remaining two tins of tomatoes in a large saucepan with 1⁄2 tsp salt and 1 tsp sugar and cook on a medium heat for 10 minutes. Turn the heat off and use a stick blender to blitz until smooth. Stir through the tub of mascarpone.
To assemble the lasagne, alternate the tomato courgette sauce with layers of pasta, strips of courgette, mascarpone sauce, basil leaves and torn mozzarella, seasoning with salt and pepper as you go. Reserve enough mascarpone to top the final pasta layer and sprinkle with the parmesan, torn mozzarella and any leftover basil leaves.
Bake for 40 minutes until golden on top and bubbling.
Leave to cool for 5-10 minutes before serving with a crisp green salad.

Notes

Fresh are best, but dried lasagne sheets would also work -- just check it is cooked through with the tip of a sharp knife before serving! If it needs to go back in the oven, cover the top loosely with foil to stop it burning.

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