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Courgette and tomato open lasagne recipe

Courgette and tomato open lasagne recipe

10 ratings

Warming dishes to cook on a rainy summer’s day. Simple yet delicious; this classic family favourite, layered with courgettes and tomatoes for a vegetarian spin, makes for a quick-fix, flavoursome feast that will fuel the whole family. See method

  • Serves 4
  • 2 mins to prepare and 10 mins to cook
  • 359 calories / serving
  • Healthy
  • Vegetarian


  • 6 medium courgettes, thinly sliced lengthways
  • 2 tbsp olive oil
  • 252g pack fresh lasagne sheets, each sheet halved to make 12 squares
  • 500g carton passata
  • 31g pack fresh basil, leaves picked and finely chopped, reserving a few whole leaves to garnish
  • 50g vegetarian hard cheese or Parmesan shavings
  • green salad, to serve

Each serving contains

  • Energy

  • Fat

    12g 17%
  • Saturates

    4g 19%
  • Sugars

    11g 12%
  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 46.1g Protein 15.7g Fibre 2.9g


  1. Brush the courgette slices using 1½ tbsp of the olive oil. Heat a griddle pan and fry the courgette in batches for 2 mins on each side until softened and lightly charred.
  2. Meanwhile, lightly brush the lasagne sheets with the remaining olive oil and cook in boiling salted water for 3-5 mins until tender. Heat the passata with the chopped basil in a small saucepan. Drain the pasta sheets.
  3. In alternate layers, layer the pasta sheets, courgettes and passata between 4 serving plates, finishing with a spoonful of passata. Sprinkle over the vegetarian hard cheese (or Parmesan) shavings and garnish with the basil leaves. Serve immediately with the green salad.

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