Gluten Free Courgette Lasagne Recipe
A rich tomato sauce and creamy, cheesy courgette is layered between sheets of gluten free lasagne. Easy to make and freezer-friendly too!
Servings: 4 people
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
Calories: 735kcal | Carbohydrates: 78g | Protein: 29g | Fat: 36g | Fiber: 6g | Sugar: 7g
