It’s comforting, full of flavour and BONUS – it can be made in advance until you’re ready to cook and eat, making this a big tick in the ‘quick and easy’ category too (always a must). I am all about collecting as many courgette recipes as I can because some years I get around to planting them, and because they’re so easy to grow, there’s always an absolute glut of them to use up. But even if I don’t grow my own, I still find ways to get them into my cooking. I find courgettes to be great value, pretty long-lasting in the fridge (for vegetables, anyway), summery and delicious. Kids often don’t complain too much about them either because they’re relatively light in flavour. However, because of that, there are a few tips I’d recommend when cooking this quick Courgette Lasagne dish to make sure it holds that flavour (more on this further down).
Why you’ll love this recipe
⭐️ Simple but delicious ingredients ⭐️ Comforting and packed with nutrition ⭐️ A different take on vegetarian lasagne And if lasagne is a big hit in your house and it’s vegetarian recipes you’re after, you could also try my Slow Cooker Spinach and Ricotta Lasagne. I don’t know why but I really like to experiment with lasagnes, so have a go at my Mexican Lasagne and my 10 Minute Tortellini Lasagne too. Another VERY popular meat alternative is my One Pan Lasagne in my book ‘What’s For Dinner’.
Courgette Lasagne Ingredients
Olive oil Onion – Fresh or pre-chopped frozen is OK Garlic – Same goes. Fresh or jar/frozen/paste Courgettes – You’ll need about 6 Passata Dried oregano Balsamic vinegar Pesto Tomato puree Salt and freshly ground black pepper Ricotta cheese Lasagne sheets Mozzarella
In the freezer This recipe freezes well. Just wait until it’s totally cold and then put into a freezer proof container and freeze for up to 3 months. Defrost thoroughly before reheating. If there’s still water in the pan, cook for a little longer before adding the passata and other flavourings. The texture of the sauce for this lasagne makes a difference, so make sure you chop up your onions finely to get the right consistency. I use a mini food chopper for this job as it’s a fab piece of kit, but if you don’t have anything like this, just extra fine with a knife is fine. This is the perfect make-ahead midweek supper. It can be assembled, covered and kept in the fridge for up to 3 days before cooking. If you prefer you can also cook, chill and freeze it for about a month. You should defrost the lasagne thoroughly in the fridge before reheating. When reheating food, make sure it is absolutely piping hot throughout before serving.
