Courgette lasagne

Courgette lasagne

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(22 ratings)

Prep: 20 mins Cook: 1 hr, 25 mins


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

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



    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



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

  • 10 lasagne sheets
  • 250g tub of ricotta



    Ricotta is an Italian cheese made from whey and traditionally a by-product of…

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



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


  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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4th May, 2020
It was ok halved the recipe as there was only the two of us but had to add more liquid into the tomato sauce because as a lot of people said it didn’t go very far. It was just a bit average and bland I wouldn’t make again.
20th Nov, 2018
I just cooked this recipe tonight for the first time and I am really pleased. It came out really good - not too dry or wet. Very tasty and my family all had second helpings. I did take the liberty of adding a small onion to the leek / spinach mix just to add some body. The plum tomatoes I used were about the size of a large egg and made a decent amount of sauce. I used 3x7" pasta sheets in a 8x11" dish and got 4 pasta layers using 12 sheets. Will definitely cook this again. Next time will cook the leeks a little more as they were a wee bit crunchy ...
10th Apr, 2017
Really pleased with my first attempt but I did ensure I seasoned well at every stage. Felt that the tomato layer possibly needed a bit more depth of flavour so will increase the rosemary or garlic next time. Will certainly make again.
sllyst's picture
7th Oct, 2016
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.
2nd Sep, 2016
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.
15th Aug, 2016
I mean other than seasoning the other seasoning in the dish
15th Aug, 2016
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
6th Aug, 2016
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.
1st Aug, 2016
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.
29th Jul, 2016
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!!
19th Oct, 2016
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
31st Oct, 2016
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!
22nd Aug, 2016
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
26th Aug, 2016
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.
13th Sep, 2017
Just like other reviewers I was short with tomato sauce. I used some tinned small plum tomatoes mixed with red pesto. Lasagna was tasty and I would make this again but mindful of the tomato situation.
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