Courgette lasagne

Prep: 20 mins Cook: 1 hr, 25 mins

Easy

Serves 6

A classic veggie recipe that uses fresh, seasonal veg, is low calorie and bound to please the whole family

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal327
  • fat17g
  • saturates10g
  • carbs23g
  • sugars9g
  • fibre4g
  • protein17g
  • salt0.5g
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Ingredients

  • 8 plum tomatoes, halved
  • 2 garlic cloves, lightly bashed
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 rosemary sprig
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • ½ tbsp golden caster sugar
  • 2 leeks, sliced into rings
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 20g unsalted butter
  • 100g baby spinach
  • 500g courgettes, grated
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 10 lasagne sheets
  • 250g tub of ricotta
    Ricotta

    Ricotta

    ree-cot-a

    Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

  • 125g mozzarella, torn
  • 50g Parmesan (or vegetarian alternative), grated
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  1. Heat oven to 200C/180C fan/gas 6. Put the tomatoes on a baking tray with the garlic, oil, rosemary and a good pinch of seasoning. Bake for 25-30 mins until soft, then discard the rosemary and peel off the garlic skin. Put the tomatoes, garlic and sugar in a blender and blitz a few times until you have a chunky sauce.

  2. Meanwhile, put the leeks in a pan over a low heat, add the butter, season and cook for 7-10 mins or until soft. Add the spinach and courgettes, and cook, covered, for 2 mins until wilted and soft. Set aside.

  3. In a lasagne dish, layer up the ingredients using the tomato sauce first, then some pasta, followed by the ricotta and vegetables. Keep layering until you’ve used up everything. Finish with a final layer of the vegetables, the mozzarella and the Parmesan. Bake in the oven for 40-45 mins until the sauce has reduced and the top is golden brown.

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Comments, questions and tips

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Comments (7)

sllyst's picture
3.75

As a lover of a meat lasagne, I was dubious about trying this but hats off to Torrode! There is plenty of flavour, especially from the rosemary, to make up for the blandness of the courgettes. I can't recommend using really good quality lasagne sheets too. It can make a real difference.

tobysmum's picture

Extremely bland and not enough sauce from the tomatoes as mentioned earlier. Don't waste your time or money. I thought all these recipes were tried and tested? This one falls way off the mark compared to other GF recipes I have cooked very successfully.

bowdenei's picture
2.5

I mean other than seasoning the leeks....no other seasoning in the dish

bowdenei's picture
2.5

Although I liked it, it was quite bland. Watching John Torode on tv he is always talking about whether the dishes are seasoned well or not and I have to say there is no mention of seasoning in this dish!! I didn't season as I presumed the seasoning was coming from the cheese. So I'm sure that's why it was bland . Liked plenty of veg though

magsf23's picture
3.75

I agree that the tomatoes don't produce a very wet sauce. However this made the lasagne fairly easy to cut and serve in slices which held together pretty well. I haven't made the original recipe, but liked the mix and range of veg in this version. Although John Torode's is a little higher in saturated fat, I liked the fact that both the overall fat and calorie content are lower. I couldn't get ricotta, so replaced it with soft cream cheese, which worked. I halved the quantities for two people and served the lasagne with salad. There was enough left to eat cold with caprese and a green salad for lunch the next day. We would certainly have this again.

db1001's picture
1.25

This didn't work for me. The number of tomatoes produced far too little tomato sauce. Perhaps John's plum tomatoes were very much bigger than those I got in Tesco.

Melanies1973's picture
5

I made this for lunch for some friends today. I was a little worried that it might be a bit watery due to the water content of the grated courgettes, but I needn't have worried - it was absolutely delicious! Really light, healthy and fresh tasting, filling but not at all stodgy and heavy like some lasagne can be.

I didn't have any mozzarella so used mature cheddar for the topping instead, but actually it paired very well with the leeks so I would definitely use it again next time I make it ... which will probably be in the next week!!

Questions (4)

robinsanne's picture

At what point can this dish be frozen? And how long can you keep it for in the freezer? Just a wee comment on all of the recipes in the magazine, you no longer give freezing information which is a pity as it is nice to batch cook when I have the time, why is this?
Thank you.

goodfoodteam's picture

Thanks for your question. We do still give freezing information but in this case do not recommend freezing to obtain best results (see below). Our freezing information appears as a star above the nutritional information on the site and next to the skill level at the top of the recipe in the magazine. Hope that helps!

ldupuy's picture

Hello,
This looks nice, but since there are only the 2 of us & it is quite long to prepare & cook, can it be frozen if I divide it between 2 dishes?
Thanks for your help.

goodfoodteam's picture

Hi there, for best results we recommend eating this fresh which is why we have not included the blue star which features on freezable recipes (above the nutrition info). Ricotta tends to change consistency when frozen and so the results won't be as good. If you do decide to give it a go, let us know how you get on.

last edited: 18:11, 26th Aug, 2016

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