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Courgette and tomato lasagne
  • Prep Time
    1 hour 5 mins
  • Cook Time
  • Serves

Courgette and Tomato Lasagne

An alternative to the traditional meaty version but not compromising on taste!


  • Frylight Cooking Spray
  • 1 onion, chopped
  • 2 courgettes, sliced
  • 3 garlic cloves, finely chopped
  • 200g mushrooms, sliced
  • 100ml red or white wine
  • 2tbsp sun-dried tomato purée
  • 400g tin chopped tomatoes
  • 200g passata
  • 100g baby spinach
  • 2tbsp each chopped fresh basil and fresh parsley
  • 250g pack fresh lasagne sheets
  • A few fresh sprigs of thyme
  • For the topping:
  • 250g ricotta
  • 30g vegetarian hard cheese, grated
  • 4 tbsp skimmed milk
  • 4 spring onions, finely chopped


  1. Heat the oven to 190 °C. Spray a 1.5‑2 litre ovenproof dish with Frylight.
  2. Spray a large frying pan with Frylight to cover the cooking surface of the pan and set over a medium heat. Wait until the Frylight goes clear and then add the onion, courgettes, garlic and mushrooms. Cook for 5-7 minutes until softened.
  3. Stir in the wine, tomato purée, chopped tomatoes and passata. Bring to a gentle boil and cook for 5 minutes until reduced by a third. Stir in the spinach and the chopped basil and parsley.
  4. If you prefer a smoother texture place into a food processor and blitz (optional). If you prefer a more chunky texture then leave.
  5. Blitz all the topping ingredients in a food processor until smooth.
  6. To assemble, layer a third of the vegetable mix in the prepared dish and top with a third of the lasagne sheets. Repeat twice more.
  7. Spread the cheese topping on top of the final layer. Sprinkle over more nutmeg and press in the sprigs of thyme .
  8. Bake for 30‑35 minutes, then serve.

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