Courgette and Tomato Lasagne

per serving

Serves 4

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


1 hour 5 mins



Tags: family, Dinner Party, hearty, healthy

Nutritional Information

470 k/cals per serving


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.