Luscious lasagne

Luscious lasagne

Thrive on Five
Dan Jones

Our adapted lasagne recipe uses courgette sheets instead of pasta, making it lighter and lower in carbohydrates. A great family dish, delicious served with hot crusty garlic bread.


Quantity Ingredient
3 large courgettes, (about 600g)
3 tablespoons olive oil
sea salt
freshly ground black pepper
2 medium red onions, finely sliced, (240g)
1 garlic clove, crushed
240g chestnut mushrooms, cut into small bite-sized pieces
small head broccoli, cut into mini florets, stem peeled and grated coarsely, (240g)
large handful cherry tomatoes, halved, (80g)
230g can of chopped tomatoes
2 teaspoons dried oregano

For the cheese sauce

Quantity Ingredient
30g unsalted butter
30g plain flour
375ml semi-skimmed milk
150g parmesan cheese, finely grated
grated nutmeg, to taste


  1. Preheat the oven to 200°C.
  2. Cut each courgette lengthways into about six slices. Brush with olive oil and add freshly ground black pepper. Roast in the oven for 12 minutes, or until lightly coloured.
  3. Put the remaining olive oil in a frying pan and fry the onions for five minutes over a medium heat until lightly coloured. Add the garlic, mushrooms and broccoli florets and fry for a further two to three minutes. Finally, add the fresh and canned tomatoes and dried oregano and cook for 10 minutes until the tomatoes have broken down. Season well.
  4. For the cheese sauce, put the butter, flour and milk in a small saucepan and whisk continuously over a medium heat, until the sauce boils and thickens. Reduce the heat and cook for a further minute, stirring continuously. Remove from the heat, stir in the grated broccoli stems, most of the Parmesan, salt, pepper and nutmeg to taste. Heat for a couple more minutes.
  5. Place half the tomato filling in an ovenproof dish and layer half the courgette slices on top, then half the cheese sauce. Repeat the layering with the other half of the filling, then the remaining courgette slices and finally the last of the cheese sauce. Sprinkle over the remaining Parmesan and place in the oven for 20 minutes until golden brown.
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