Zucchini lasagne

By Samantha Colden | Writer

Published 2 December 2024

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Get cosy with our vegetarian lasagne this winter and load up your plate with gooey cheese and sweet, salty tomato.

This recipe is a quick and easy dinner option, perfect whether you’re trying to cut down on the amount of meat you eat or just want to use up the veg in your fridge. It’s packed with mouth-watering melted cheese and tangy layers of tomato passata. If you don’t have fresh pasta sheets, you can use dried ones and follow the instructions on the packet to make sure they cook through properly.

Prep time

15m

Cook time

35m

Serves

Ingredients

1 tbsp olive oil
1 onion, roughly chopped
4 garlic cloves, crushed
700g zucchini, finely sliced
250g ricotta
50g cheddar, grated
30g pizza cheese
3 to 4 fresh lasagne sheets
450g tomato passata

Method

Step 1:

Pre-heat oven to 220°C.

Step 2:

Heat the oil in a large frying pan and fry the onion on gentle heat for about 3 minutes.

Step 3:

Add the zucchini and garlic. Fry until the zucchini has softened and turned bright green.

Step 4:

Stir in two-thirds of the ricotta and cheddar, then season to taste.

Step 5:

Heat the tomato passata in the microwave or on the stove.

Step 6:

In a deep 20 x 20cm baking dish, layer up the lasagne, starting with half the cheesy zucchini mix, then lasagne sheets, then tomato sauce. Repeat, and top with blobs of the remaining ricotta. Sprinkle the rest of the cheddar and all the pizza cheese over the top.

Step 7:

Bake for about 15 minutes until the pasta is tender and cheese is golden.