Lasagne a La Courgette
Delight your taste buds with this refined take on a classic Italian favorite: Lasagne a La Courgette. This recipe swaps traditional pasta sheets for tender, thinly sliced courgettes (zucchini), creating a lighter, gluten-free alternative that's packed with flavor. Layers of rich tomato sauce—infused with garlic, herbs, and optional ground meat—combine beautifully with a velvety béchamel sauce, enhanced by a hint of nutmeg and a blend of Parmesan and mozzarella cheeses. Perfect for both vegetarians (omit the meat) and low-carb enthusiasts, this elegant entrée is baked to golden, bubbling perfection. Serve this comforting yet healthy lasagne with a crisp side salad and crusty bread for a truly satisfying, crowd-pleasing meal. Perfect balance of indulgence and nutrition!
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Recipe Information
Ingredients
- 4 medium-sized Courgettes (zucchini)
- 2 tablespoons Olive oil
- 500 grams Ground beef or turkey (optional for a vegetarian version)
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 800 grams Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 10 leaves Fresh basil leaves, chopped
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 500 milliliters Milk
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 0.25 teaspoons Nutmeg, freshly grated
- 100 grams Parmesan cheese, grated
- 200 grams Mozzarella cheese, shredded
Instructions
Preheat your oven to 180°C (350°F).
Using a mandoline slicer or a sharp knife, slice the courgettes lengthwise into thin strips. Place the slices on a paper towel, sprinkle lightly with salt, and let them sit for 10 minutes to draw out excess moisture. Pat dry with another paper towel.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. If using ground beef or turkey, add it to the skillet and cook until browned. Remove and set aside.
In the same skillet, add the remaining olive oil and sauté the chopped onion until translucent (about 5 minutes). Add the minced garlic and cook for another minute.
Stir in the crushed tomatoes, tomato paste, chopped basil, dried oregano, salt, and black pepper. Let the sauce simmer gently for 15-20 minutes, stirring occasionally. If you browned meat earlier, return it to the sauce. Remove from heat and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to make a roux. Gradually whisk in the milk, ensuring no lumps form. Continue stirring until the béchamel thickens (about 5 minutes). Add the nutmeg and half the Parmesan cheese, stirring until melted and smooth. Remove from heat.
Lightly grease a 9x13-inch (23x33 cm) baking dish. Spread a thin layer of tomato sauce at the bottom of the dish.
Layer courgette slices over the tomato sauce, slightly overlapping them. Top with another layer of tomato sauce, followed by a thin layer of béchamel. Sprinkle a small handful of shredded mozzarella.
Repeat the layering process (courgette, tomato sauce, béchamel, mozzarella) until all ingredients are used, finishing with the remaining béchamel sauce and a generous sprinkle of Parmesan and mozzarella on top.
Cover the dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbling.
Let the lasagne rest for 10 minutes before slicing and serving. Enjoy your Lasagne a La Courgette!
Nutrition Facts
Calories |
3600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 255.3 g | 327% | |
| Saturated Fat | 125.7 g | 628% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 751 mg | 250% | |
| Sodium | 6737 mg | 293% | |
| Total Carbohydrate | 140.8 g | 51% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 80.6 g | ||
| Protein | 214.7 g | 429% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 3492 mg | 269% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 6460 mg | 137% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
