Courgette & Mushroom Lasagna

vegetarian zucchini lasagna

I know January is over but I still crave lighter foods and plenty of greens. I looked through my cook books and came across a courgette/zucchini lasagna. I read the recipe a few times and made some notes what I wanted to change/add.

The filling was grated courgette only and I wanted it to be a bit more filling and added some toasted almond.

Vegetarian Courgette Lasagna

preparation time 10 minutes

cooking time 40 minutes

oven 170C or 338F

serves 4-5

Ingredients

Filling

  • 3 mushrooms, chopped fine
  • 1 onion, chopped fine
  • 2 garlic cloves, peeled and sliced
  • 1 kg or 35 oz grated courgette/zucchini
  • 1/2 dl or 1/4 cup chopped parsley
  • 1/2 dl or 1/4 cup chopped chives
  • 1/2 dl flaked, toasted almonds
  • 1 tsp sea salt
  • 1 tsp sumac
  • 1/2 tsp paprika powder
  • 1/2 tsp pepper
  • 1/2 tsp chilli powder, I used Kashmiri chilli from Spice Kitchen UK
  • 3 tbsp water

Cottage cheese bechamel

  • 500 gr or 17 oz cottage cheese
  • 1 dl or 1/2 cup vegetable stock
  • 1 onion, chopped
  • 1 leek, cleaned and sliced
  • 1 tsp sea salt
  • 1/4 tsp pepper
  • 1/4 tsp chilli powder
  • 1/4 tsp nutmeg
  • oil for cooking

Additional ingredients

  • mozzarella, grated
  • jarlsberg, grated
  • sumac
  • sea salt
  • chia seeds
  • sesame seeds
  • chilli flakes

Start with the bechamel. Heat the oil in a pan cook the onion and leek soft but with no added color.

Onion and leeks

Let the leek and onion cool and place in a blender with the cottage cheese, the vegetable stock, salt, chilli, nutmeg and pepper. Blend until smooth.

Make the filling. Place the onion and garlic in a pan with the water and cook gently, add the chopped mushrooms and cook gently until soft.

Chop the parsley and the chives and grate the courgette/zucchini. Mix with the salt, sumac, paprika, pepper, chilli powder and the cooked, cooled onion and mushroom mix.

I made fresh pasta for this but ready made lasagna sheets of course works as well.

Place a layer of the courgette/zucchini filling, add some cottage cheese bechamel and then sprinkle over a little grated mozzarella and jarlsberg cheese. Add a layer of pasta, more filling, bechamel and cheese and continue until you have filled the dish.

Courgette and mushroom filling

Top the last layer with the cottage cheese bechamel sauce, grated cheese and sprinkle over sea salt, sumac, sesame seeds, chia seeds and chilli flakes.

Lasagna to bake

Bake the lasagna for 40-45 minutes, cover the dish loosely with tin foil if the toppings gets too dark.

Courgette

One of my first meals in the UK was lasagna, I was in a pub and was asked if I wanted fries or new potatoes. I said neither and the lasagna came served with mashed potatoes. I have to admit I prefer a salad and here, also with some Heatonomy chilli oil.

Heatonomy Spiced Chilli Oil

vegetarian zucchini lasagna

This was a truly satisfying and comforting dish. When I made it the recipe said it would serve 2-3 people but I could easily have served 4, if not 5 people, it is made to be shared with friends.

I am bringing this to the always lovely Angie’s Fiesta Friday. If you haven’t had a look check it out, it is a foodie party to inspire with a lovely community. Co host this week is the equally lovely Juhls, The Not So Creative Cook, who cooked delicious foods and it always makes me so hungry reading her recipes and looking at her delicious looking photos!

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Comments
20 Responses to “Courgette & Mushroom Lasagna”
  1. DEE says:

    Sounds and looks good, Petra. DEE

  2. mistimaan says:

    So tasty

  3. Laura says:

    Wow Petra – great veggie lasagna recipe. For an easy and saintly bechamel I’ve been happily mixing a little Greek yoghurt with a log of goats cheese – it works really well!

    • petra08 says:

      hi Laura
      Oh, I love goats cheese! It sounds absolutely delicious. Somehow I never got my veggie lasagnas quite right before and all of the sudden is just worked. I am sure goats cheese would make it even better 🙂

  4. That zucchini lasagna looks mouthwateringly delicious. ☺

  5. Jhuls says:

    A vegetable lasagna – I love it!! The last photo is gorgeous – you can see all the pretty layers. Now, I am hungry. 😀 Thanks a bunch for joining this week’s Fiesta Friday party! Have a great weekend! x

    • petra08 says:

      hi Juhls
      Am so glad you like it and thank you for your lovely comment! It was nice to make something light that I can’t wait to make again! 🙂 Thank you for co hosting Fiesta Friday, no week is ever the same when I miss it! Enjoy the weekend and the week ahead! x

  6. Wow it looks really good! 😋

  7. I think I can serve this to my carnivore husband without getting a glare 😄 There’s a lot of cheese in there to keep him satisfied. I’ve been wanting to make low carb, healthy-ish, veggie lasagna for some time and I think your recipe here is a winning version.

    • petra08 says:

      hi Angie
      That is exactly what I did! ha ha And I didn’t get any complaints! Am sure you will put a delicious twist on it! 🙂 x

  8. Rita says:

    What a unique lasagna!

    Thanks for sharing at Fiesta Friday.

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