3 Cheese Courgette Lasagna

3 Cheese Courgette Lasagna

For my final lasagna recipe, I felt courgette was the way to go. It cuts through the cheesy sauce perfectly, making the dish feel light despite all the delicious cheese! You can play around with different cheese combinations, but I love the smoky flavour from the scamorza (smoked mozzarella). The addition of regular mozzarella ensures it doesn’t get too heavy, making this such a great dinner. I've enjoyed having at least two lasagnas in the fridge this past week. I hope you liked this collection of lasagna recipes!

Serves: 4

Ingredients:

  • 3 tbsp olive oil

  • 3 medium courgettes, roughly chopped into chunky pieces (about 580g)

  • Squeeze of lemon juice

  • 11 lasagna sheets (I used gluten-free)

  • 1 ball mozzarella

  • 120g scamorza, grated

  • Salt and pepper, to taste

For the Sauce:

  • 2 tbsp olive oil

  • 4 garlic cloves, sliced

  • 320ml double cream

  • 160ml vegetable stock

  • Generous grating of nutmeg

  • 30g grated Grana Padano

Instructions:

  1. Preheat the Oven: Preheat your oven to 200°C (390°F) and prepare a 9-inch baking tray.

  2. Cook the Courgettes: Set a large frying pan over medium-high heat and add 1 tablespoon of olive oil. Add half the courgettes, season with salt and pepper, and fry for 5-6 minutes until golden and cooked through. Repeat with the remaining courgettes and another tablespoon of olive oil. Once both batches are cooked, squeeze some lemon juice over the courgettes and set aside.

  3. Make the Cheese Sauce: In the same frying pan, add 2 tablespoons of olive oil over medium-high heat and gently fry the sliced garlic for 2 minutes. Pour in the double cream, vegetable stock, nutmeg, and grated Grana Padano. Allow the cheese to melt into the sauce, then take it off the heat.

  4. Prepare the Lasagna Sheets: Soak the lasagna sheets in boiled water for 3 minutes to soften them.

  5. Assemble the Lasagna: Spread a few spoonfuls of the cheesy sauce over the bottom of the baking tray to create a thin layer. Add a layer of lasagna sheets, followed by more cheesy sauce. Scatter half of the fried courgettes on top, tear over half the mozzarella, and sprinkle 1/3 of the grated scamorza. Repeat the layers with lasagna, cheesy sauce, courgettes, mozzarella, and scamorza. Finish with a top layer of lasagna sheets, more cheesy sauce, a final grating of scamorza, and a sprinkle of salt and pepper.

  6. Bake the Lasagna: Bake the lasagna in the preheated oven for 35 minutes, or until the pasta is cooked and the top is golden. Let it sit for 5-10 minutes before serving to allow the flavours to settle.

Enjoy!

This 3 Cheese Courgette Lasagna combines the perfect balance of creamy and smoky flavours, with courgette adding a lightness that cuts through the richness of the cheese. It’s a comforting dish that’s ideal for a cosy night in or a casual dinner party. Enjoy!

Nina Parker