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Courgette Lasagne
This gluten-free, veggie-packed alternative to a pasta lasagne is light and healthy, but just as delicious as the original.
Ingredients
Ingredients
- courgettes
- olive oil
For the tomato sauce
- red onion, peeled + finely chopped
- mushrooms, diced
- garlic cloves, peeled + finely chopped
- tins of chopped tomatoes
- tomato puree
- balsamic vinegar
- dried oregano
- chilli flakes
- tins of green lentils, drained + rinsed
- salt + pepper
For the almond ricotta
- blanched almonds
- nutritional yeast
- lemon, juice only
- garlic clove, peeled
- plant-based milk
Method
- 1
Transfer the almonds to a large bowl and cover with hot water straight from the kettle. Leave to soak while you carry out the next steps.
- 2
Preheat the oven to 180°C fan / 400°F and line 3 large baking trays with baking paper.
- 3
Slice the courgettes lengthways into 3-4mm thick slices. Divide the courgette slices across the baking trays, drizzle with olive oil and roast in the oven for 20 minutes.
- 4
Meanwhile, heat a drizzle of olive oil in a frying pan on a medium-high heat. Add the onion and mushrooms and fry for 5 minutes. Then add the garlic and fry for 1 more minute.
- 5
Add the tinned tomatoes to the pan along with the tomato puree, balsamic vinegar, oregano, chilli flakes, lentils and generous pinches of salt and pepper. Simmer for 5 minutes.
- 6
Drain the almonds and add them to a high-speed blender along with the nutritional yeast, lemon juice, garlic, plant-based milk and generous pinches of salt and pepper. Blend for 1-2 minutes or until smooth, scraping down the sides of the blender as you go.
- 7
Grab a roasting dish (approx. 23cm x 33cm / 9”x13”), layer a quarter of the courgette slices along the bottom. Then spread a third of the tomato sauce and the ricotta on top. Repeat 2 more times, layering slices of courgette followed by tomato sauce and the ricotta.
- 8
Finish with a final layer of courgette slices. Cover the lasagne with foil or a large baking tray and bake for 20 minutes. Then remove the foil and bake for another 10 minutes until the courgettes are golden and the lasagne is bubbling.
- 9
Remove the lasagne from the oven and leave it to sit for 15 minutes before serving.
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Community reviews
Rated 5 out of 5 from 2 reviews
- Iris
“loooove it”