Courgette & Mushroom Lasagna

Posted by petra08 on February 8, 2019 · 20 Comments 

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.

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.

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.

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

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.

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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Filed under Allotment/Veg, Cheese, Chilli, Cottage cheese, Courgette, Herbs, Leek, Main course, Mozzarella, Mushroom, Onion, Recipe, Starch, Vegetarian · Tagged with cottage cheese bechamel, lasagna, Vegetarian lasagna