Creamy lasagna with baked courgette – Vegetarian

This rustic vegetarian lasagna is a comforting, home-style dish made with baked courgettes and carrots gently cooked in a pan until tender and full of flavor. Layered with pasta sheets and a creamy sauce, it’s finished with a simple topping of cheese that melts and turns golden in the oven. Fresh basil is added at the end for a fragrant, garden-fresh touch, creating a warm and satisfying meal that celebrates simple, wholesome ingredients.

Ingredients: (for 4 portions)

• approx. 200 g lasagna sheets
• 1 large courgette (zucchini)
• 1 large carrot
• 2 garlic cloves
• 1 large yellow onion
• 50 g grated mozzarella
• 50 g mascarpone
• 400 g passata (crushed tomatoes)
• 1 tablespoon sugar
• 1 tablespoon Italian seasoning mix
• 10 g fresh basil
• a little olive oil
• salt and pepper
• 1 cup of water

Preparation:

Preheat the oven to 200°C and allow it to heat up fully.

Wash, peel, and chop the vegetables as shown in the photo below.

In a large bowl, add the sliced courgette and drizzle generously with olive oil. Season with salt and pepper to taste and mix well. Line a baking tray with parchment paper and arrange the courgette slices neatly. Bake in the preheated oven for about 7–8 minutes, taking care not to overcook or burn them.

While the courgettes are baking, prepare the rest of the filling: in a large pan, heat a little olive oil and, once hot, add the onion, carrot, and garlic. Cook for about 6 minutes, then add the passata, Italian seasoning mix, sugar, and water. Stir well, cover with a lid, and cook over medium heat for 5–6 minutes.

Next, add the mascarpone and stir well. Cook for a few more minutes until the mixture begins to reduce and thicken.

Meanwhile, the courgettes are baked, so remove them from the oven (keep the oven on). In a suitable baking dish (mine was about 25 × 20 cm), spread about 2 tablespoons of the filling evenly over the base. Then layer lasagna sheets to cover the surface. Add half of the filling, followed by baked courgettes. Next, add another layer of lasagna sheets, the remaining filling, and the rest of the courgettes. Finish by sprinkling the grated mozzarella on top.

Place the dish in the oven and bake for about 15–20 minutes, or until the cheese on top is nicely golden.

While the lasagna is baking, wash and chop the basil.

Remove from the oven and let it cool for about 2–3 minutes, then sprinkle the chopped basil over the top.

If you try the recipe, let me know how you liked it! 

*All photos and texts are the exclusive property of AndreeaCooks.com. Reproduction, in whole or in part, is prohibited without prior written consent and is subject to legal action under applicable copyright laws.