Light, cheesy and bursting with summer flavours, this Easy Courgette Lasagne is a simple make-ahead dinner your family will want again and again. A classic lasagne gets a vegetarian twist with tender courgette ribbons, creamy mascarpone and lots of fresh basil for a bright, seasonal bake.
While traditional lasagne is timeless, this summer version swaps some of the heaviness for a fresher, lighter take. Courgettes are both cooked into the tomato filling and layered between sheets of pasta, giving the dish a bold vegetable presence without losing the comforting, cheesy appeal.
The quick “cheat” tomato and mascarpone sauce is lighter than a béchamel, but still luxuriously creamy. It complements the courgettes and basil perfectly for a summery baked pasta that’s both satisfying and bright.
Ingredients
- Large courgettes
- Olive oil (use a light, mild oil for cooking)
- Brown or white onion
- Garlic cloves
- Finely chopped tinned tomatoes
- Caster sugar (or granulated sugar)
- Mascarpone
- Mozzarella
- Fresh basil
- Parmesan (or pecorino/grana padano; check vegetarian suitability if needed)
- Fresh lasagne sheets
Frequently Asked Questions
Fresh sheets give the best texture, but dried sheets will work. Check they’re cooked through with a sharp knife tip before serving; if not, return the dish to the oven, loosely covered with foil to prevent burning.
Yes — assemble the lasagne and keep it in the fridge for up to a day before baking.
A 28 x 23 cm (roughly) Falcon dish was used here, but a 20 x 30 cm dish will also work.
Resting for 5–10 minutes lets the filling settle and absorb excess liquid, making it easier to slice neat portions that hold together when lifted from the tray.
To save time, use a vegetable peeler to create courgette ribbons instead of thicker slices — they cook faster. That said, roasted courgette slices offer a richer texture and flavour.
You Might Also Enjoy
- Cheat’s White Sauce Lasagne
- Creamy Courgette Pasta with Lemon
- Easy Courgette and Sweetcorn Fritters
- Italian Courgette Scarpaccia
- Ricotta and Aubergine Baked Pasta Shells
- Courgette Ribbon Salad
Easy Courgette Lasagne
Ingredients
- 4 large courgettes — 3 sliced into 1/2 cm strips, 1 finely diced
- 3 tbsp olive oil
- 1 large onion, finely diced
- 2 garlic cloves, crushed
- 3 x 400g tins finely chopped tomatoes
- 1 tsp caster sugar
- 250 g mascarpone
- 2 balls mozzarella, drained and torn
- 15 g basil, leaves picked
- 70 g parmesan, finely grated
- 300 g fresh lasagne sheets
Instructions
- Preheat the oven to 180°C fan.
- Arrange the courgette strips on a lined baking tray (use two trays or bake in batches if needed). Drizzle with 1 tbsp olive oil and roast for 10–12 minutes until just soft. Remove and let cool.
- Heat 2 tbsp olive oil in a large frying pan. Add the diced onion and cook over medium-low heat for 8–10 minutes until softened.
- Add the crushed garlic, diced courgette and 1/2 tsp salt. Cook for another 10 minutes, stirring frequently, until the diced courgette has softened.
- Add one tin of chopped tomatoes to the pan and simmer for 8–10 minutes. Meanwhile, place the remaining two tins of tomatoes in a saucepan with 1/2 tsp salt and 1 tsp sugar and simmer on medium for 10 minutes. Remove from the heat and blend with a stick blender until smooth, then stir in the mascarpone to make a creamy tomato sauce.
- To assemble: spread a layer of the tomato-courgette mixture in the base of your dish, then add lasagne sheets, roasted courgette strips, spoonfuls of the mascarpone sauce, basil leaves and torn mozzarella. Season with salt and pepper as you layer. Reserve a little mascarpone for the top layer.
- Finish with a final layer of pasta, spread the reserved mascarpone over it, and scatter grated parmesan, torn mozzarella and remaining basil on top.
- Bake for about 40 minutes until golden and bubbling.
- Allow the lasagne to rest for 5–10 minutes before slicing and serving with a crisp green salad.