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Season: Autumn 

Courgette Lasagna


*Rapeseed oil

*2 large courgettes, grated

*1 clove garlic, crushed

a pinch of chilli flakes

*½ 250g tub ricotta

*3 tbsp parmesan (or vegetarian alternative), grated

*300ml jar tomato pasta sauce

6 sheets fresh lasagna


  1. Heat the oven to 190C/fan 170C/gas 5.
  2. Heat 1 tbsp oil in a pan. Cook the courgette, garlic and chilli until soft.
  3. Add the ricotta and 2 tbsp of parmesan, season and mix well.
  4. Put a layer of the mix in the bottom of a small dish. Add a quarter of the sauce then cover with 2 sheets of lasagne. Repeat twice, ending with lasagne.
  5. Spoon over the last 1/4 of tomato sauce and sprinkle over the Parmesan. Bake for 20-30 minutes until bubbling.
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