Veggie Courgette Lasagne

This Veggie Courgette Lasagne tastes as good as its meat equivalent! It takes a bit of time to prepare & cook (around 90 min) so don’t hesitate to prepare more than what you need and freeze the rest for another time 😉

Veggie Courgette Lasagne - The Beginner's Cookbook Recipe
Veggie Courgette Lasagne – The Beginner’s Cookbook Recipe

What you need:

  • A knife and a chopping board
  • A large pan with a lid to cook the veggie preparation
  • A small pot for the tomato sauce
  • An oven proof dish
  • A grater for the courgettes & cheese

Ingredients for 4 persons:

  • 8-10 lasagne sheets depending on the dish you’re using
  • 3-5 courgettes depending on their size (mine were small so I used 5)
  • 2-3 leeks depending on their size
  • 3 handfuls spinach
  • 1 onion
  • 2 garlic cloves
  • 400 gr tinned tomato
  • 250 gr ricotta
  • 2 rosemary sprigs
  • 125 gr Mozzarella
  • 50 gr Cheddar (or other cheese you like grated)
  • 1 teaspoon sugar
  • 20 gr butter
  • 1 tablespoon olive oil
  • Salt & pepper

Before you start:

  • Mince the garlic & the onion.
  • Remove the leaves from the rosemary sprigs and mince them (not sure how to? Watch this video).
  • Remove the dark green top of the leeks, slice half lengthwise but leave the root uncut so its easier to wash. Cut the leeks in 2 cms pieces. Bin the root part.
  • Grate the courgettes (not sure how to? See methods 6 & 8 on this site).
  • Grate the Cheddar if needed.

Ready to go?

  • Preheat the oven to 180 degrees C.
  • Let’s start with the veggie preparation:
    • In a large pan over medium heat, heat the butter & olive oil and then cook the minced onion & leeks for 10 minutes until the onion becomes transparent.
    • Add the grated courgettes and the minced garlic, stir and cook for another 5 minutes until the grated courgettes soften.
    • Add the spinach and cook, with the lid on, for 2 minutes until the the spinach softens.
    • Lower the heat, and add 2/3 of the ricotta, 2/3 of the grated Cheddar, salt & pepper to taste and stir. After a couple of minute set aside.
  • Let’s prepare the tomato sauce:
    • Empty the tinned tomatoes in a small pot on medium-low heat.
    • Add 1 teaspoon of sugar, salt & pepper to taste, the minced rosemary and cook for a few minutes till the preparation is hot (adjust quantity to your taste).
  • Now, let’s combine everything in a large baking dish in following order:
    • Half of the veggie mix
    • 1 layer of pasta
    • Half the tomato sauce
    • Veggie mix
    • Pasta
    • Tomato sauce
    • Top with chunks of the remaining ricotta
    • Sliced Mozzarella
    • Rest of the grated Cheddar
  • Cook in the oven for 45 minutes until the pasta is tender and the cheese is golden brown.

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