Weeknight Meal: How to Make A Quick Courgette Lasagna

created at: 02/07/2013
Editor's Note 1: For those in North America, Australia, Scandinavia, and elsewhere,  courgette is the French term for zucchini. 
Editor's Note 2: This sounds amazing.

A great crowd pleaser for meat-eaters and vegetarians alike this quick midweek dinner will be on the table in under an hour.  

(Serves 4)

  • 1 tbsp olive oil
  • 2 large courgettes, grated
  • 1 clove of garlic, minced
  • 1 tsp chilli flakes
  • 1/3 15 oz tub of ricotta cheese
  • 1/2 24 oz tomato pasta sauce
  • 3 tbsp of Parmesan
  • 6 sheets of lasagna
  • salt
  • pepper

Step 1: Heat the oven to 375F/190C. Heat the olive oil in a pan. Cook the grated courgette, garlic and chilli until soft. Add the ricotta and 2 tbsp of Parmesan and mix well. Season to taste with salt & pepper.

Step 2: Place a layer of the mix in the bottom of a small stoneware dish. Add a quarter of the tomato mix then cover with 2 sheets of lasagne. Repeat this twice, ending with lasagne. Spoon over the remaining tomato mix and sprinkle over the remaining Parmesan. Place in the oven and bake for 20-30 minutes until bubbling and the Parmesan golden brown.

Step 3: Plate up and serve with a side salad or for a peppery bite arugula.


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Matt Allison on Feb 13, 2013:

Hi Jessica, thanks for your detailed run down of the recipe and your additions. Glad you enjoyed it!

Jessica on Feb 13, 2013:

I made this and was delicious! I did a few tricks to make it suit my taste a bit more, so mine took a bit longer to prepare, but it would have been delicious if you stick with the original recipe as well.

FYI - I did not peel my zucchini before I grated it. I added about 10 oz of ricotta versus the recommended amount. And I also browned two links of chicken hot Italian sausage and added the crumbles between the cheese and sauce layers. I parcooked my lasagna noodles for about 5 minutes before assembling the lasagna, but as the author of the recipe has said, this is not necessary as their should be plenty of liquid to cook the noodles as long as you use enough sauce. DELICIOUS! Thanks for the recipe :)

Matt Allison on Feb 13, 2013:

Lenore, that is up to you. I like skin on as it adds a bit of green coloring to dish, but some prefer not to eat the skin. It really is your call, I don't think it has much impact on the taste of the final dish.

Lenore on Feb 13, 2013:

Zucchini peeled or unpeeled when you grate it?

Matt Allison on Feb 08, 2013:

Hi Jessica, you can use dry or fresh lasagna sheets. There is enough liquid in the courette/zuccuni/marrow and tomato mix to cook the pasta sheets, just make sure you leave enough tomato mix for the top layer, or it will get crunchy.

Val, you can certainly add additional ingredients to the recipe, though my goal was to make a quick, delicious meal with minimal ingredients.

You can also use a premixed mixed tomato, onion & herb pasta sauce to add further refinement, while still making this a quick, healthy dish.

val on Feb 08, 2013:

It would be easy & yummy to add some grated or diced or sliced: carrots / onions / yellow squash - whatever you & your family likes.  Also, possible to add some frozen chopped spinach - defrosted & drained! - to the ricotta mix.

Molly on Feb 08, 2013:

Great idea! Definitely trying this next week.

Jessica on Feb 08, 2013:

Are the lasagna noodles boiled or uncooked when you assemble the lasagna? I have seen recipes do it both ways, and as this is a 'quick' recipe I would assume uncooked but don't want to end up with crunchy noodles!

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