Courgetti lasagne

    55 min

    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!

    9 people made this

    Serves: 4 

    • 4 courgettes
    • 350g passata or tomato pasta sauce
    • 75g grated mozzarella cheese
    • 425g bechamel sauce
    • 80g grated Parmesan cheese
    • 2 teaspoons freshly chopped basil

    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Preheat oven to 190 C / Gas 5.
    2. Cut courgette lengthways into 1/4-inch thick slices with a knife or mandoline.
    3. 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.
    4. 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.

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    Reviews in English (30)


    Made almost exactly as written and must say even my carnivorous husband loved it!. Zoodles weren't mushy and the bechamel with tomatoes really makes this zoodle lasagna recipe in our opinion! Cook time was spot on! Used the Bechamel sauce recommended in the Editor's Note (for Gluten Free, sub with GF All Purpose Flour--I use Better Batter). Had a jar of crushed tomatoes from last year's garden surplus--just cooked them down more and used the same amount as called for (tomato sauce) in the recipe. Hubs accidentally added way too much of the Bechamel sauce (I made double on purpose to use the remainder the next day) and it did come out soupy, but that's our fault! Still loved the flavors though! Pay attention to the recipe and the editor's note and this will be divine!! Next time I may add an extra layer of lightly sauteed (just undercooked) vegetables (e.g. mushrooms, spinach, bell pepper, etc.)! Thank you for another awesome recipe!  -  11 Aug 2017  (Review from Allrecipes US | Canada)


    I made this lasagne exactly as was stated, and it was a crowd pleaser. My picky husband even ate it, and he usually needs a heavy meal. This tasted exactly like regular lasagne, but was light. My daughter and I can't eat gluten, so noodles are not an option for us. We have not found GF lasagne noodles yet. So this dinner was perfect for us, quite a treat actually. We never get to have lasagne with noodles, so this was a hit. This will be a regular in our house! I look forward to making it for guests as well.  -  08 Jan 2017  (Review from Allrecipes US | Canada)


    Delicious flavor, however it was kind of soupy. I added mushrooms, and my husband would also recommend adding some kind of meat (ground hamburg, anyone?)  -  22 Aug 2016  (Review from Allrecipes US | Canada)