Courgette Lasagne | Healthy Diet

Courgette Lasagne

Enjoy your favourite comfort food without the extra calories by swapping the carb-filled pasta for courgette

Healthy Diet

By Healthy Diet

Serves: 4
Courgette Lasagne


  • 30ml olive oil
  • 250g reduced-fat cream cheese
  • 450g part-skim ricotta cheese
  • 1 tbsp coarse salt
  • 1 tbsp ground pepper
  • 2 courgettes, halved lengthwise
  • 1 minced garlic clove
  • 30g dried oregano
  • 500g vegetarian mince, frozen
  • 1 diced green pepper
  • 1 diced onion
  • 1 tin tomatoes
  • 1 egg
  • 500g chopped spinach – frozen, thawed and drained, or lightly steamed from fresh
  • 500g mushrooms, sliced
  • 250g grated Parmesan cheese
  • 2 tbsp chopped basil



  1. Preheat your oven to 165C/325F/Gas 3 and grease a pie dish with olive oil. Slice the courgette lengthwise into thin slices, sprinkle some salt over them and drain in a colander.
  2. Add the vegetarian mince to a pan, adding tinned tomatoes once the mince is thawed. Add the oregano and basil. Add a small amount of hot water if the sauce is too thick. Stir the egg, ricotta and parsley in a bowl until well combined.
  3. To assemble the lasagne, place half the mince mixture into the bottom of the prepared dish. Layer half the courgette strips, half the ricotta mixture, all the spinach, all the mushrooms, and finally half the mozzarella cheese. Repeat with the remaining mixtures in the same order. Spread Parmesan evenly over the mozzarella, and cover with foil.
  4. Bake in the oven for 45 minutes, then raise the oven temperature to 175C/350F/Gas 4 for another 15 minutes. Once ready, remove from the oven and leave to stand for 5 minutes before serving.