This is a tasty lasagne that I developed to help use up the abundance of tomatoes and courgette from my garden. I didn't have any pasta sauce on hand, so I just added the herbs to the vegetable mixture. Even my daughter and her picky mates ate it!
178 people made this
1 medium courgette, halved lengthways and sliced
120g fresh spinach
2 portobello mushrooms, sliced
3 cloves garlic, minced
50g chopped red onion
120g mozzarella cheese, divided
120g crumbled feta cheese
3 tablespoons olive oil
4 tablespoons balsamic vinegar
4 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
250g fresh lasagne sheets
9 plum tomatoes, thinly sliced
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Method Prep:20min › Cook:45min › Ready in:1hr5min
Preheat the oven to 180 C / gas 4. Lightly coat a 23cm baking dish with some olive oil.
In a large bowl, toss together the courgette, mushrooms, spinach, garlic, red onion, 1/2 of the mozzarella and all of the feta. Drizzle with olive oil and balsamic vinegar, and stir in basil, oregano, sugar, salt and pepper. Stir the mixture until evenly blended.
Place a layer of lasagne sheets into the bottom of the prepared dish. Make a layer of tomato slices over the lasagne sheets. Spread a generous amount of the spinach mixture over the tomatoes. Don't worry, it shrinks a lot while cooking. Lay slices of tomatoes over the spinach mixture, then another layer of lasagne sheets. Start with another layer of tomatoes on top of the lasagne sheets, and repeat layering until the dish is heaping, ending with the vegetable mixture. Sprinkle remaining mozzarella cheese on the top.
Bake for 35 to 45 minutes in the preheated oven, until lasagne sheets and vegetables are tender. Let stand for a few minutes to set, then slice and serve.