There’s something magical about the way roasted courgettes transform in the oven—their edges caramelizing, their natural sweetness deepening, filling the kitchen with an aroma that promises comfort. This isn’t your typical heavy, meat-laden lasagne. No, this Creamy Courgette Lasagne is a celebration of summer’s bounty, where tender pasta sheets mingle with velvety béchamel and roasted courgettes that bring a deep, savory richness to every bite. It’s indulgent yet light, the kind of dish that feels just as at home on a weeknight table as it does at a dinner party.
Why This Recipe Works
- Roasting is key: It intensifies the courgettes’ flavor and keeps them from turning your lasagne into a watery mess.
- Make-ahead magic: Assemble it in advance or freeze for those nights when cooking feels like too much.
- Endlessly adaptable: Whether you’re gluten-free, dairy-free, or just looking to switch things up, this recipe bends without breaking.
The Story Behind the Sauce
This lasagne is a love letter to Italian comfort food, but with a veggie-forward twist. Courgettes (or zucchini, if you prefer) take center stage, roasted until golden and layered with creamy béchamel and ricotta. It’s a dish that feels familiar yet exciting—proof that sometimes, the best comfort food doesn’t need meat to shine.
Essential Ingredients & Tools
Ingredients for the Roasted Courgettes
- 1.5 kg courgettes (about 5-6 medium), sliced into 5mm rounds
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 1 tsp dried oregano
- Salt and black pepper, to taste
Ingredients for the Béchamel Sauce
- 70g unsalted butter (or olive oil for dairy-free)
- 70g plain flour (or gluten-free flour blend)
- 1 litre whole milk, warmed (or unsweetened soy milk for vegan)
- ¼ tsp ground nutmeg (trust me, it makes a difference)
- 1 bay leaf (optional but worth it)
- Salt and black pepper, to taste
Ingredients for the Ricotta Layer
- 250g full-fat ricotta (or blended firm tofu + nutritional yeast for vegan)
- 100g grated parmesan (or vegan parmesan)
- A small handful of fresh basil, chopped
- 1 tbsp olive oil
- Salt and black pepper, to taste
Additional Layers
- 12-15 no-boil lasagne sheets (~200g, or gluten-free/eggplant slices for low-carb)
- 150g grated mozzarella (or vegan mozzarella)
- Extra parmesan for that golden, cheesy crust
Tools You’ll Need
- Large baking sheets (you’ll need two, or roast in batches)
- Parchment paper (a lifesaver for easy cleanup)
- A sturdy saucepan for the béchamel (or a deep skillet in a pinch)
- A good whisk (no lumps allowed—a fork works in emergencies)
- A 9×13-inch baking dish (the classic lasagne size)
- A sharp knife and cutting board
Serves: 6-8 | Prep: 40 min | Cook: 60 min | Total: 100 min
How to Make Creamy Courgette Lasagne
- Roast the Courgettes
Preheat your oven to 200°C (180°C fan). Spread the 1.5 kg courgette slices in a single layer on parchment-lined trays—crowding them will steam them instead of browning. Drizzle with 2 tbsp olive oil, sprinkle with 4 minced garlic cloves, 1 tsp dried oregano, salt, and pepper, then roast for 20-25 minutes until they’re caramelized at the edges and release no liquid when pressed. This step is non-negotiable; it’s what keeps your lasagne from becoming a soggy disappointment. - Make the Béchamel
In a large saucepan, melt 70g unsalted butter over medium heat until it’s foamy but not browned. Whisk in 70g plain flour to form a roux—this is your thickening magic. Cook it for 1-2 minutes to get rid of that raw flour taste. Slowly pour in 1 litre warmed milk, whisking constantly to avoid lumps. Add ¼ tsp ground nutmeg, 1 bay leaf, salt, and pepper, then let it simmer for 5-7 minutes until it coats the back of a spoon. Remove the bay leaf—its job is done. - Prepare the Ricotta Mix
In a bowl, combine 250g ricotta, 100g grated parmesan, a small handful of chopped fresh basil, 1 tbsp olive oil, salt, and pepper. Mix until smooth but don’t overdo it—overmixing can make it grainy. Taste and adjust the seasoning; this layer should be bold enough to stand up to the mild courgettes. - Assemble the Lasagne
Start with a thin layer of béchamel on the bottom of your baking dish (this prevents sticking). Add a layer of 12-15 no-boil lasagne sheets, breaking them to fit any gaps. Spread half the roasted courgettes evenly, then dollop on half the ricotta mixture and spread it gently. Pour 1 cup of béchamel over the ricotta, making sure it’s fully covered. Repeat the layers, finishing with pasta, the remaining béchamel, and a generous topping of 150g grated mozzarella and extra parmesan. This is where the magic happens—the cheese will bubble and golden into perfection. - Bake to Golden Bliss
Cover with foil and bake at 180°C (160°C fan) for 30 minutes. Remove the foil and bake for another 15-20 minutes until the top is deeply golden and bubbling. The foil traps steam to cook the pasta, while the uncovered time gives you that irresistible crust. - Let It Rest
Resist the urge to cut in right away. Let it rest for 15-20 minutes—this allows the layers to set and the flavors to meld. Skipping this step is a one-way ticket to lasagne soup.
Pro Technique
Roasting Matters
Roasting isn’t just for flavor—it’s your defense against sogginess. High heat drives off excess moisture, leaving you with courgettes that are sweet, caramelized, and ready to hold their own in the layers.
Béchamel Mastery
A great béchamel should be thick but pourable, like warm honey. Too thin? Simmer it longer. Too thick? Whisk in a splash of warm milk. And for the smoothest sauce, strain it through a fine sieve—it’s a game-changer.
Layering Like a Pro
Think of your lasagne as a symphony of textures: starchy pasta, creamy béchamel, and the hearty courgettes and ricotta. Spread each layer edge-to-edge to avoid dry spots, and don’t skimp on the top cheese—it’s the crowning glory.
Chef’s Wisdom
Soggy Lasagne?
The usual suspects are undercooked courgettes or thin béchamel. Roast until no liquid seeps out, and make sure your béchamel coats a spoon thickly—if it drips off, keep simmering.
Lumpy Sauce?
Cold milk is the culprit—it causes the roux to harden before blending. Always warm your milk first, and if lumps do appear, an immersion blender or fine sieve will save the day.
Short on Time?
Roast the courgettes and make the béchamel up to 2 days ahead. Store them separately in the fridge, then assemble and bake when you’re ready.
Storage & Freshness Guide
In the Fridge
Cool completely, then cover tightly with foil or cling film. It’ll keep for 3-4 days. Reheat at 180°C (covered) for 20-30 minutes to bring back the creaminess.
In the Freezer
Wrap unbaked lasagne in cling film + foil to fend off freezer burn. It’ll stay good for up to 3 months. Thaw overnight in the fridge before baking as usual.
Single Servings
Microwave slices with a splash of water (covered) for 2-3 minutes, or reheat in the oven at 160°C with foil to keep it moist. A sprinkle of fresh cheese before serving never hurts.
Nutrition Profile
| Nutrient | Per Serving |
|---|---|
| Calories | ~450 kcal |
| Protein | ~20g |
| Carbohydrates | ~45g |
| Fat | ~22g |
| Fiber | ~4g |
Ingredient Variations and Their Impact
Gluten-Free
Swap in gluten-free lasagne sheets (like brown rice or corn-based). They absorb more liquid, so add ¼ cup extra béchamel per layer. For extra flavor, toast the sheets lightly before layering.
Vegan
Use olive oil instead of butter, unsweetened soy milk, and a blend of firm tofu and nutritional yeast in place of ricotta. A tablespoon of miso paste in the tofu mix adds umami depth.
Spinach-Ricotta
Fold 200g wilted, squeezed-dry spinach into the ricotta. For extra flavor, sauté the spinach with garlic and a pinch of chili flakes first.
Mushroom Lovers
Replace half the courgettes with sautéed wild mushrooms (cremini and shiitake are great). Deglaze the pan with white wine for an extra layer of flavor.
Low-Carb
Skip the pasta and use thinly sliced eggplant or zucchini ribbons instead. If using eggplant, salt and press it first to remove bitterness.
Perfect Pairings
Complementary Dishes
- Garlic Butter Green Beans: Their crisp-tender texture contrasts the lasagne’s creaminess. Sauté with garlic and lemon zest for brightness.
- Roasted Cherry Tomatoes: Their acidity cuts through richness. Toss with olive oil and thyme, roast at 200°C until bursting.
Drinks
- Pinot Grigio: Its citrusy acidity balances the dish’s richness. Chill well—serve at 8-10°C.
- Sparkling Water with Lemon: A palate cleanser between bites. Add a sprig of fresh basil for aroma.
Something Sweet
- Lemon Sorbet: A refreshing, citrusy finish. The cold temperature contrasts the warm lasagne.
- Almond Biscotti: Their crunch and nuttiness complement the creamy layers. Serve with espresso.
FAQs
Can I use regular lasagne sheets?
Yes, but pre-boil them al dente and pat them dry before layering.
How do I prevent a watery lasagne?
Roast the courgettes thoroughly and make sure your béchamel is thick enough to coat a spoon.
Can I freeze leftovers?
Absolutely. Portion it out and freeze for up to 2 months. Reheat covered in the oven.
Creamy Courgette Lasagne: A Lighter, More Luxurious Spin on the Classic
Try my Creamy Courgette Lasagne for a lighter, veggie-packed twist on the classic. Roasted courgettes, rich béchamel, and melty cheese—pure comfort! Get the recipe now.
Ingredients
For the Roasted Courgettes
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1.5 kg courgettes (sliced 5mm thick)
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2 tbsp olive oil
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4 cloves garlic (minced)
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1 tsp dried oregano
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Salt and black pepper (to taste)
For the Béchamel Sauce
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70 g unsalted butter
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70 g plain flour
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1 litre whole milk (warmed)
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¼ tsp ground nutmeg
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1 bay leaf
-
Salt and black pepper (to taste)
For the Ricotta Layer
-
250 g full-fat ricotta
-
100 g grated parmesan
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Small handful fresh basil (chopped)
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1 tbsp olive oil
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Salt and black pepper (to taste)
Additional Layers
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12-15 no-boil lasagne sheets
-
150 g grated mozzarella
-
Extra parmesan (for topping)
Instructions
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Preheat oven to 200°C (180°C fan). Toss 1.5 kg courgette slices with 2 tbsp olive oil, 4 minced garlic cloves, 1 tsp dried oregano, salt, and pepper. Roast on parchment-lined trays for 20-25 minutes until caramelized.01
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Melt 70g unsalted butter in a saucepan, whisk in 70g plain flour to make a roux. Gradually add 1 litre warmed milk, whisking until smooth. Add ¼ tsp ground nutmeg, 1 bay leaf, salt, and pepper. Simmer 5-7 minutes until thickened.02
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Mix 250g ricotta, 100g grated parmesan, a small handful of chopped fresh basil, 1 tbsp olive oil, salt, and pepper in a bowl until smooth.03
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Assemble lasagne: Thin béchamel base, 12-15 no-boil lasagne sheets, half the roasted courgettes, half the ricotta, 1 cup béchamel. Repeat layers, ending with pasta, béchamel, and 150g grated mozzarella and extra parmesan.04
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Cover with foil, bake at 180°C (160°C fan) for 30 minutes. Uncover, bake 15-20 minutes more until golden.05
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Rest 15-20 minutes before serving.06
