Recipe of the month – Courgette Lasagne
Courgette Lasagne
By Published: July 13, 2025
- Yield: 12 Servings
- Prep: 60 mins
- Cook: 45 mins
- Ready In: 1 hr 45 mins
When you have a big baking tray and a big crowd to feed, go for lasagna. It’s festive enough to be the centrepiece at any party. It fits perfectly around the seasons. And it’s a great way to use up the last of the veg in your box. A lasagna can absorb almost any vegetables you have. At the farm we often have dinner parties to welcome friends or say goodbye to our volunteers. Or it might be a birthday occasion, and the lasagna comes as my gift. I love how adaptable it is. If you want to make it gluten-free, choose gluten-free lasagna sheets. You can make it, wholemeal, or with spinach versions of lasagna sheets. It doesn’t matter. It’s still lasagne. It’s still delicious. Everyone loves it.
Ingredients
- 500 g courgettes sliced
- 400 g Chard chopped
- 4 Carrots peeled and grated
- 200 g Chestnut mushrooms sliced
- 600 g Classic Tomato Sauce
- 1 pack lasagna sheets (16-20 total)
- 250 g red lentils
- 50 g vegan butter
- 4 garlic cloves
- ground black pepper
- favourite cooking oil
- Vegan cheese grated
- 500 ml vegetable stock warm
- 100 g plain flour (can be gluten free)
- 50 g vegan butter
- 2 tbsp nutritional yeast
- 100 ml vegan cream
Instructions
- For this recipe you need a large and deep baking tray. Mine is 25 x 35 x 7 cm.
- Preheat the oven to 220°C, Gas Mark 8.
- Cook the lentils and grated carrots for 5-6 minutes in plenty of water. Drain, add 50g of vegan butter, mix well and set aside.
- In a large frying pan, heat the cooking oil, add the courgettes and mushrooms, and fry on medium heat for 5 minutes. Add the minced garlic and chopped chard, season with black pepper, and cover for another 5 minutes. Taste, and season with a pinch of salt, then set aside.
- To make the white sauce, melt the rest of the butter in a deep pan, add the flour and mix well, until the flour is hot and starts sizzling in the butter. Little by little, pour in small quantities of hot vegetable stock, whilst stirring constantly with a whisk to prevent your white sauce from getting lumpy. Keep a small portion of stock aside, in case the sauce becomes too thick. Add the yeast flakes and cream, and stir to obtain an off-white, creamy, translucent sauce. If needed, add more stock, to achieve the texture of a thick, but runny sauce. Take off the heat.
- Start assembling your lasagna. Spread 2-3 spoons of pasta sauce on the bottom, then arrange one layer of lasagna sheets. (My tray takes 6 sheets).
- We’re going to make four layers, so… Cover with a thick layer of pasta sauce, then one quarter of the lentils, one quarter of the courgette mix, then complete each layer with a generous duvet made from (you guessed it) one quarter of the white sauce.
- Repeat this step three more times, or until you finish all ingredients. Just make sure you end with a fluffy layer of white sauce.
- Put the lasagna in the hot oven and bake for 40-45 minutes, until it is piping hot, and the red juices are bubbling through the white layers. If you’re using a grated cheese alternative, sprinkle it on with ten minutes to go.
- Serve the lasagna directly from the tray, cutting it with a wide spatula, into as many portions as you need, making sure to leave an extra portion to anyone who’s been harvesting courgettes that day.
- Tip: you can make the lasagna well ahead of time and refrigerate or freeze it. If you’re cooking from frozen, allow an extra 15-20 minutes.
