Easiest courgette lasagna

This is a recipe that I consistently come back to so I made it even simpler than before! It takes a bit of time, but is so delicious and works perfectly as leftovers or for freezing!
1 hour 15 mins


    • 6 courgettes
    • 1 tbsp olive oil
    • Salt
    • 1 tbsp olive oil 
    • 500g beef mince 
    • 1 onion, diced 
    • 3 cloves garlic, minced 
    • 1 beef oxo cube
    • Large splash of Worcestershire sauce
    • 1 tsp mixed herbs 
    • 2 cans tinned tomatoes 
    • Salt and pepper to taste 
    • 150g grated mozzarella
    • 150g grated cheddar 
    • 30g finely grated Parmesan 


Step 1

Preheat oven to 180c.

Step 2

Slice the courgettes longways into thin strips using a sharp knife or mandolin. These are your fake “pasta” sheets.

Step 3

Rub slices with a little bit of olive oil, sprinkle with salt, and place lying flat on baking trays.

Step 4

Cook for about 30 mins, checking often so they don’t burn around the edges.

Step 5

Whilst the courgettes cook, make the bolognese sauce.

Step 6

Heat a large pan over medium-low heat with 1 tbsp olive oil. Gently cook the onion, stirring to avoid sticking, for about 10 minutes until tender.

Step 7

Add the garlic and continue to cook until fragrant, about 2-3 minutes.

Step 8

Raise the heat to medium high, add the beef, crumbled oxo cube, mixed herbs and Worcestershire sauce. Stir to combine and allow to brown.

Step 9

Add the tomatoes and stir to combine, allow to simmer for about 10 minutes. Season to taste with salt and pepper.

Step 10

In an oven proof dish, (I used a 9 x 9 inch), alternative layers of courgette, followed by bolognese sauce, followed by the grated mozzarella and cheddar. The last layer on top should be courgette and then sprinkle the Parmesan on top of that for a crunchy top.

Step 11

Bake in the oven for about 30 minutes.

Step 12

Halal Friendly
Recipe by
Head chef

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