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This Gluten Free Courgette Lasagne is my vegetarian spin on a classic. A rich tomato sauce and creamy, cheesy courgette is layered between sheets of gluten free lasagne. This is so easy to make and a great way to use up a glut of courgettes from the garden.
What You Need To Know About This Recipe
💚 This Courgette Lasagne recipe may look like it has a lot of ingredients but it’s actually very simple to make – and a great way to add extra veg to your meal!
💚 To speed things, you could use a store-bought tomato sauce instead of making your own. Just make sure it’s a gluten free one!
💚 You don’t need to precook the gluten free lasagne sheets – I find there is enough moisture in both the cheese and sauce layers to cook in the oven, saving time.
💚 Freeze any leftovers for a speedy ready meal when you’re next in a hurry. I’ve also got some tips for using up leftover ingredients under the recipe card.
Table of Contents
Ingredients and Substitutions
There’s a printable recipe card below for this easy courgette lasagne recipe with the full quantities. But here are the main ingredients and ideas for any swaps:
- Gluten Free Lasagne Sheets: I recommend using good quality lasagne sheets like these, but you can use any supermarket brand as well.
- Courgettes: Green or yellow courgettes are fine.
- Other Veg: I use frozen spinach (but you can use fresh) and carrots in the courgette layer, to add extra bulk and flavour. You could also add mushrooms, peppers or chopped aubergine if you wanted to add more veggies.
- Ricotta: If you need to make this recipe vegan, I recommend using a vegan cream cheese instead.
- Grated Cheddar: For a dairy free or vegan recipe, use a vegan grated cheese.
- Milk: For vegan or dairy free, use something like almond milk or soya milk instead.
- Vegetable Stock: Not all stock is gluten free, so I recommend using a gluten free veg stock pot like Knorr.
- Tinned Chopped Tomatoes: I always use a good brand like Mutti, it makes such a difference! But any chopped canned tomatoes will work.
- Herbs and Aromatics: I use garlic (chopped, minced or paste), onion, and dried basil and oregano, as well as salt and pepper.
How to Make a Courgette Lasagne
It might feel like there are a lot of steps to this recipe but it’s actually really simple to make! Hopefully these photos will guide you through the process, including how to layer it up.
Storing, Freezing and Making Ahead
TO STORE: Any leftover lasagne (cooked) can be kept in the fridge for 1-2 days and reheated in the microwave, oven or air fryer before eating.
TO FREEZE: Any leftovers of this lasagne can be cooled and then frozen. Reheat from frozen in the microwave for an easy ready meal when you need it!
TO MAKE AHEAD: Construct the lasagne and refrigerate for up to 24 hours before cooking. Alternatively, you can construct in foil trays and freeze, then bake straight from frozen. Allow for extra cooking time for it to cook through (approx 20 mins).
Serve This With:
There are lots of different ways you can serve this gluten free courgette lasagne, and likewise, it can just be dished up on its own too. My favourite sides are:
- Oven Chips: Because lasagne and chips is an absolute classic. Of course you could also make air fryer chips for a quicker option. Double carbs for the win!
- Gluten Free Garlic Bread: This for me is the ultimate side dish for any pasta dish. You can use the garlic bread to mop up any leftover sauce!
- Rocket Salad: For a lighter alternative, my 2-minute rocket salad provides a lovely dose of extra greenery on the side of this courgette lasagne.
Gluten Free Courgette Lasagne Recipe
Equipment
Ingredients
- 300 g gluten free lasagne sheets
- 2 courgettes, grated, approx 500g
- 1 carrot, grated
- 150 g frozen spinach, defrosted
- 1 tsp chopped garlic
- 1 onion, finely chopped
- 1 tbsp olive oil
- 250 g ricotta cheese
- 200 g grated Cheddar, plus more for topping
- 150 ml milk
- 1 tsp vegetable bouillon, or half a GF stock cube crumbled
For the tomato sauce:
- 2 tsp garlic
- 1 tbsp olive oil
- 400 g tin chopped tomatoes
- 2 tsp dried oregano
- 1 tsp dried basil
Instructions
- Preheat the oven to 180C / Fan 160C / 356F / Gas Mark 4.
To make the tomato sauce:
- Fry the garlic in the oil for 1-2 minutes until softened. Add everything else and then simmer for 5 minutes.
To make the courgette filling:
- Fry the onion and garlic in oil for 2-3 mins then add the courgette, carrot and spinach.
- Fry for 3-4 mins until softened, add the vegetable stock cube (crumbled in), ricotta, Cheddar and milk and mix until combined.
To assemble:
- In a large dish, layer the lasagne sheets, then courgette mix, then lasagne sheets, then tomato sauce.
- Continue until you’ve used everything, sprinkle with cheese and then bake for 40-50 minutes.
Video
Notes
- To make dairy free/vegan: Swap the milk for a dairy free one (like almond or soya), the cheese to a grated vegan cheese and ricotta for a vegan cream cheese.
- To make ahead: You can construct this up to 24 hours in advance and refrigerate before baking. Alternatively construct in foil trays and freeze, than bake straight from frozen. Allow for extra time when doing this.
- Leftovers: Can be kept in the fridge or frozen. Reheat thoroughly to eat.
Nutrition
Got Leftovers? Here’s how to use them!
I really hate the idea of food waste – and of you having to buy ingredients you’ll only use a tiny bit of, once. So here are some ideas for any leftovers.
- Courgette: Got a glut of courgette from the garden to use up? Try my Courgette and Halloumi Fritters, my lemony Courgette Risotto, or even a Courgette Cake!
- Gluten Free Lasagne Sheets: Once you’ve made this, you could also try my classic gluten free lasagne, or even my slow cooker lasagne recipe.
- Ricotta: I absolutely love using ricotta in both cooking and baking. Use leftovers in my Raspberry and Ricotta Cake, or my Ricotta Pesto Pasta.
More Gluten Free Pasta Recipes
If you like this easy gluten free courgette lasagne recipe then make sure you check out these other gluten free pasta recipes too…
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