Courgette 'lasagne'

    (4)
    45 min

    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!


    1 person made this

    Ingredients
    Serves: 6 

    • 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

    Method
    Prep:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Preheat oven to 180 C / Gas 4. Grease a large baking dish with vegetable oil.
    2. Season both sides of courgette slices with salt and pepper.
    3. 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.
    4. 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.
    5. Continue layering courgettes, pasta sauce, grated Parmesan and mozzarella cheese until used up.
    6. Bake in the preheated oven until cheese is melted, about 10 minutes.

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    Reviews & ratings
    Average global rating:
    (4)

    Reviews in English (4)

    by
    3

    Simple, healthy and delicious! I used my griddle to cook the zucchini so I could keep it in a single layer. In addition to seasoning the zucchini with salt and pepper, I also used garlic powder. I cut the recipe down b/c I only had 2 small to medium sized zucchini, and it fit into a fairly small casserole dish (though I did get 4 layers, which I loved), so I would cook all the zucchini first then determine the size dish to use b/c I personally think that a 13x9 dish would be too big. This made a great side for our pasta tonight, but I could totally eat this as a main dish with a nice salad and some garlic bread on the side. We did not miss the usual breading/frying of regular zucchini parmesan and it wasn't nearly as heavy. This is a definite keeper~YUM!!!!! Thanks for sharing.  -  20 Apr 2016  (Review from Allrecipes US | Canada)

    by
    1

    This is an awesome recipe for people on a no carb diet! It is super easy, quick, and delicious! I put ricotta cheese mixed with a little oregano and mozzarella cheese and mild Italian turkey sausage between the layers as well to make it extra yummy! I highly recommend this recipe!!  -  03 Oct 2016  (Review from Allrecipes US | Canada)

    by
    0

    very good, I boiled the zucchini first instead of frying and baked at 400 for 25 mins.  -  11 Aug 2017  (Review from Allrecipes US | Canada)

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