Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Mamledar Misal Pav, spicy bean curry and crispy pav Mamledar Misal Pav Cinnamon & Apple Oat Muffins served Cinnamon & apple oat muffins Spicy Ginger & Tequila BBQ Sauce served Spicy Ginger & Tequila BBQ Sauce Beef & Black Pepper burger served Beef & Black Pepper Burger Brie croissants served Brie, honey & walnut croissants Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Mamledar Misal Pav, spicy bean curry and crispy pav Mamledar Misal Pav Cinnamon & Apple Oat Muffins served Cinnamon & apple oat muffins Spicy Ginger & Tequila BBQ Sauce served Spicy Ginger & Tequila BBQ Sauce Beef & Black Pepper burger served Beef & Black Pepper Burger Brie croissants served Brie, honey & walnut croissants
Vegan lasagne with courgette sheets and lentil tomato sauce
Oven-baked vegan lasagne featuring tender courgette layers and lentil ragu.

Vegan courgette lasagne

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
This dish proves that lack of pasta doesn't mean lack of pleasure. Using courgette as 'pasta sheets' is not only a modern, light twist but a genius way to sneak more vegetables into our diet. The richness of the slowly cooked lentil ragu hidden between layers perfectly complements the freshness of the courgette, making the meal filling yet leaving a 'light stomach' feeling.
🕒 Prep Time 35 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr 15 mins
🍽️ Servings 4 servings
🔥 Calories 310 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Baking dish (e.g., Pyrex or ceramic dish)
  • Mandoline or very sharp chef's knife
  • Frying pan for the ragu
  • Kitchen paper (lots!)
  • Chopping board

Instructions

1 ✓

Wash the courgettes, trim the ends, and slice lengthways into approx. 3-4 mm thin sheets.

Tip: Use a mandoline for uniform thickness, so they soften at the same time.
2 ✓

CRITICAL STEP: Lay out the courgette slices, salt both sides, and let stand for 15-20 minutes. Then thoroughly pat off the sweated moisture with kitchen paper.

Tip: Salt draws water from the cells, so the vegetable won't release a 'puddle' in the baking dish during cooking (osmosis).
3 ✓

Meanwhile, make the ragu: sauté the finely chopped onion in olive oil until translucent, then add the crushed garlic.

Tip: The onion is ready when soft and has a sweet smell.
4 ✓

Stir in the lentils and tomato sauce. Cook for 10 minutes until the sauce thickens, then stir in torn basil at the end.

Tip: A thick ragu is important because courgette doesn't absorb moisture like pasta does.
5 ✓

Preheat the oven to 180°C. Grease the bottom of the baking dish thinly with oil.

Tip: In fan mode, heat penetrates the layers more evenly.
6 ✓

Layer up: a row of courgette (slightly overlapping), ragu on top, then courgette again. Sprinkle the top with the vegan cheese.

Tip: The last layer must be cheese, which protects the ragu from drying out.
7 ✓

Bake for 30-35 minutes until the cheese on top browns golden and bubbles.

Tip: Browning creates new flavour compounds, it's not just important for visuals (Maillard reaction).
8 ✓

Remove from the oven and let rest for at least 15 minutes before serving.

Tip: During resting, juices re-thicken, so it will be sliceable and won't fall apart on the plate.

Recipe FAQ

Why did the lasagne get watery?
Courgettes contain lots of water. If you skip salting and resting, this water leaves during baking and floods the dish.
How do I store it?
It keeps in the fridge for 3-4 days. When reheating, it's worth heating thoroughly in the oven so the top gets crispy again.

Ingredients

  • 4 Medium Courgettes
  • 400 ml Thick tomato sauce (passata)
  • 250 g Cooked lentils (tinned is fine, rinsed)
  • 1 head Onion
  • 3 cloves Garlic
  • 1 bunch Fresh basil
  • 3 tbsp Olive oil
  • 2 tsp Salt (also for the courgette!)
  • 1 pinch Freshly ground pepper
  • 100 g Vegan cheese (good melting type)