About this recipe:Thinly sliced courgettes replace lasagne sheets in this quick and easy gluten-free version of the dish. It's still lovely and cheesy, you might not even notice there's no pasta!
4 large courgettes, thinly sliced horizontally
salt and ground black pepper to taste
450g pasta sauce
40g freshly grated Parmesan cheese
120g mozzarella cheese, grated or torn
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Method Prep:30min › Cook:15min › Ready in:45min
Preheat oven to 180 C / Gas 4. Grease a large baking dish with vegetable oil.
Season both sides of courgette slices with salt and pepper.
Lightly grease a non-stick pan with cooking oil; place over medium-high heat. Cook and stir courgette slices until lightly browned, 2 to 3 minutes per side.
Spread a layer of pasta sauce over the bottom of prepared baking dish. Layer courgette slices, overlapping slightly, on top of sauce. Spread another layer of pasta sauce on top of courgette layer; top with a layer of grated Parmesan cheese and some mozzarella.
Continue layering courgettes, pasta sauce, grated Parmesan and mozzarella cheese until used up.
Bake in the preheated oven until cheese is melted, about 10 minutes.