About this recipe:Replace the pasta with sliced courgette for a delicious low-carb, vegetarian version of lasagne. Serve with a salad on the side for a complete meal. Great warmed up the next day for lunch leftovers!
350g passata or tomato pasta sauce
75g grated mozzarella cheese
425g bechamel sauce
80g grated Parmesan cheese
2 teaspoons freshly chopped basil
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Method Prep:20min › Cook:35min › Ready in:55min
Preheat oven to 190 C / Gas 5.
Cut courgette lengthways into 1/4-inch thick slices with a knife or mandoline.
Pour 2 tablespoons tomato sauce on the bottom of a 9x13-in baking dish. Arrange courgette slices in a single layer, slightly overlapping, over tomato sauce. Top with a thin layer of mozzarella, 1/3 of the bechamel sauce, 1/3 of remaining tomato sauce, 1/3 of the Parmigiano Reggiano cheese, and 1/3 of the basil. Repeat layers, topping with bechamel and Parmigiano Reggiano cheese.
Bake in the preheated oven until sauce is bubbly and the top is golden brown, about 35 minutes. Allow to set until remaining liquid is absorbed, about 10 minutes.