Courgette Lasagne

Course: Main Food Recipes


Prep time


Cooking time






  • 1 onion

  • 500g of mince

  • soya sauce

  • garlic

  • ground pepper

  • salt

  • 1 and a half cans of chopped tomatoes

  • 5 tablespoons of tomato purée

  • 5-6 courgettes

  • grated cheddar and mozzarella

  • few leaves of fresh basil

  • flour and butter (around 2-3 tablespoons each)

  • milk


  • In a pan, sauté one onion on med-high heat with olive oil for 5 mins.
  • Add 500g of mince, and season with salt, ground pepper, garlic, and soya sauce.
  • Mix well throughout and heat on medium heat until browned, or around 20 mins.
  • Add 1 and a half cans of chopped tomatoes and 5 tablespoons of tomato purée.
  • After about 10 mins add a dash of red wine to bring out the flavours, and keep covered on medium-high heat.
  • Meanwhile, wash 5-6 courgettes and slice each in half. Then cut vertically to resemble lasagne sheets.
  • On a nonstick pan, on a medium-high, heat each courgette slice for 1 minute on each side so that it releases as much water as possible. This will make the lasagne less watery as courgettes are high water-based. As heating, place on a plate on a sheet of kitchen paper.
  • In an oven dish, start by placing a row of courgette slices, then a row of mince, row of white sauce, row of courgette slices, a row of mince, and at the end place courgette slices, topped with grated cheddar and mozzarella and a few leaves of fresh basil.
  • For the white sauce, I just bought a ready made one to save some time. However, my lasagne guru @jessicakelly2 has given us a tip on how to make it from scratch – in a pot place equal quantities of (gluten free if desired) flour and butter (around 2-3 tablespoons each), and mix on low/medium heat so it forms almost a dough. Gradually add stock and milk until it starts to form a sauce consistency. Then add cheese and season with salt and pepper.
  • Pop into the oven for 15-20 minutes and enjoy.