About this recipe:For a tasty vegetarian dish, try this cheesy lasagne made with sliced courgettes, fresh mint, bechamel sauce, mozzarella and Parmesan. Great to prepare in advance and freeze.
2 tablespoons extra virgin olive oil
1 shallot, finely chopped
4 medium courgettes, cut into thin strips
12 fresh or pre-cooked lasagne sheets (about 250g)
700ml homemade or bought bechamel sauce
3-4 fresh mint leaves
100g fresh mozzarella, cubed
100g grated Parmesan cheese
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Method Prep:20min › Cook:30min › Ready in:50min
Heat olive oil in a large saucepan over medium heat; cook the shallot until soft about 3 minutes. Add the courgettes, coating them in the oil, and cook for about 5 minutes, or until just tender. Season to taste with salt. Remove from heat, add mint and keep warm.
Preheat oven to 200 C / Gas 6. Make or warm up bechamel sauce.
Use a ladle to pour a thin layer of bechamel sauce over the bottom of a 20x30cm baking dish. Lay 3 lasagne sheets side by side on top and cover with more bechamel sauce. Add a layer of courgette and about 1/3 of the mozzarella. Repeat the layers finishing with bechamel sauce and an even layer of grated Parmesan cheese on top.
Bake for 30 to 40 minutes or until the pasta is fully cooked and the top is golden brown. Remove from oven, then let stand for a few minutes before slicing and serving.
If you use thin fresh lasagne, you won't need to cook the sheets before baking. If they are thick - dip each sheet in salted boiling water for 1 minute, drain and pass quickly under the cold tap to stop the cooking process. Lay them on a tea towel and pat dry before using.
Parmesan cheese is not truly vegetarian, as it can sometimes contain animal rennet. To make this dish 100% vegetarian, find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.