Easy Courgette Lasagne

Baked courgette lasagne (zucchini lasagna) in a falconware baking dish topped with basil leaves.

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

Prep Time10

Cook Time1 20

Total Time1 30

Course: Dinner

Cuisine: Global

Servings: servings

Author: Margie Nomura

Ingredients

4 large zucchini (courgettes) 3 sliced into 1/2 cm strips, 1 finely diced
3 tbsp olive oil divided
1 large onion finely diced
2 garlic cloves crushed
1 1/2 tsp salt divided
3 (14.5 oz/400 g) cans finely chopped tomatoes
1 tsp superfine sugar (caster sugar)
8.75 oz mascarpone
2 balls mozzarella drained and roughly torn
0.5 oz fresh basil leaves about generous 1/2 cup, loosely packed
2.5 oz Parmesan finely grated, about generous 3/4 cup
10.5 oz fresh lasagne sheets (see Note)

US Customary - Metric

Instructions

Preheat the oven to 390°F (200°C/180°C fan).
Start by placing the zucchini strips on a large lined baking sheet (you may need 2, depending on the 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 sauté on a medium-low heat for 8-10 minutes until softened.
Add the garlic, diced zucchini, and 1/2 tsp salt, and cook for a further 10 minutes, stirring often. Add a can of chopped tomatoes and cook for a further 8-10 minutes.
Meanwhile, tip the remaining 2 cans of tomatoes into 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 an immersion (stick) blender to blitz until smooth. Stir through the mascarpone (reserve enough mascarpone to top the final pasta layer).
To assemble the lasagne, alternate the tomato zucchini sauce with layers of pasta, strips of zucchini, mascarpone sauce, basil leaves, and torn mozzarella, seasoning with salt and pepper as you go. Reserve enough mascarpone sauce to top the final pasta layer, then 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

Make-ahead and storage

Make-Ahead: Assemble the lasagne a day early and leave it in the fridge overnight. Let it come to room temperature before baking in a preheated oven.

Because it includes fresh basil, this may not be a good lasagne to freeze.

Storage: Refrigerate any leftovers in an airtight container for up to 4 days. It can be reheated gently in a 390°F (200°C/180°C fan) oven, covered in foil. Heat up individual slices in the microwave.

More quick tips

Lasagne options: Fresh lasagne is 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.
Preparing zucchini: Use a vegetable peeler if you want to create a thinner zucchini ribbon instead of slices.
Let it rest: Allowing the lasagne to cool down for a few minutes will help it absorb extra liquid and ensure you get neat slices.

Nutrition