Courgette Lasagna Recipe – Healthy Comfort Dish You’ll Love
This gluten-free courgette lasagna is a lighter, gut-friendly alternative to classic lasagna. It features juicy tomatoes, lean pork and beef mince, lactose-free cheese, and golden courgette slices floured in rice flour. This hearty Mediterranean-inspired dish is perfect for the whole family!
Get ready to savour a delightful twist on a beloved classic: lasagna! But wait! This one is special—courgette lasagna! This refreshing Mediterranean dish, perfect for summer, features layers of colourful veggies and yummy sauce, and is entirely gluten-free.
Courgettes grow abundantly during the summer near my home in Cheshire. So, what do you do with all of these? It’s lasagna time – fresh, hearty, and bursting with flavour, making it a fantastic choice for weeknight dinners.
Well, it’s been a while since I dared to try this classic (kind of) Gluten-Free Lasagna in a truly sheet-free version. I must confess that I experimented with the veggie ”sheet” lasagna—the cheese, store-bought sauce, and those wet-wet layers.
After many trials, I finally nailed the balance: a rich homemade tomato and garlic meat sauce, lightly floured courgette slices ( to avoid fogginess), and a mix of Eatlean cheese and Parmesan Reggiano that gives the perfect cheesy finish without the lactose overload.
Plus, this delish low-carb lasagna holds its layers beautifully, tastes even better the next day, and is a true family favourite.
I believe you’ll adore this exciting new take on lasagna—it’s bound to become a fast favourite in your home! Enjoy every bite!
However, I bet you won’t be disappointed if you try my Aubergine Parmigiana, a very close vegetarian cousin to this courgette lasagna. And why not go wild and whip up a Balkan recipe—Bulgarian-style Moussaka?
What Makes This Courgette Lasagna Worth Making?
This recipe is naturally:
- Gluten-free
- Lactose-free
- Grain-free and high-protein
- Packed with gut-friendly fibre
- No white flour, no refined sugar – just real ingredients
And it’s bursting with flavour. The courgette slices act as a gentle lasagna sheet substitute, absorbing the garlic-infused tomato sauce without turning soggy, thanks to the salting and rice flour step.
The meat sauce is thick, savoury, and comforting—a perfectly balanced mix of lean pork and beef. And the cheese? It’s melty, flavourful, and won’t leave you bloated.
Gourgette Lasagna Ingredients & Nutrition
For the Tomato Pasta Sauce:
Fresh Tomatoes—Juicy and vibrant, tomatoes are high in lycopene, a powerful antioxidant. When simmered, their lycopene becomes even more bioavailable. Fresh tomatoes give the sauce a natural sweetness and body.
Lean Pork and Beef Mince—Both have a great protein profile, B vitamins, iron, and zinc. I use homemade mince in this recipe, which is prepared in a food processor. If using store-bought, pick lean mince.
Garlic—A powerful anti-inflammatory, antimicrobial ingredient, garlic supports the immune system and adds an aromatic depth to the sauce. When simmered in the sauce, it mellows and sweetens beautifully.
Rice Bran Oil—A neutral, high-smoke-point oil rich in vitamin E and antioxidants. Perfect for frying or roasting at high temperatures.
Spices—I use salt, black pepper, sweet paprika, and dry oregano. Paprika adds warmth, oregano brings that classic Mediterranean aroma, and pepper helps activate antioxidants (like turmeric, if used elsewhere).
For the Lasagna Layers:
Courgettes (Zucchini)—These green gems are low in calories and carbs but rich in water and fibre. Slicing them thinly and removing moisture (scroll down to see the instructions) is key to the perfect texture. They also contain potassium, vitamin C, and antioxidants like lutein and zeaxanthin.
Lactose-free cheese—My preference goes to Eatlean Cheese. This high-protein, low-fat, lactose-free cheese melts beautifully and adds a cheesy richness without overwhelming your digestive system. It’s ideal for anyone watching their fat intake.
Parmesan—A hard cheese with a rich umami flavour, naturally lower in lactose due to its ageing process. It crisps up beautifully on top.
Additionally:
Fresh Basil and Fresh Parsley—An extra aromatic finish.
Rice Flour (for dusting)—Gluten-free and light, it helps courgette slices develop a subtle golden edge without clumping or heaviness.
Expert Tips
- Use a mandoline for even courgette slices (around 0.5 cm thick).
- Salt the courgettes early – give them at least 15–20 minutes to draw out excess water.
- Pat them dry thoroughly – moisture is the enemy of structure here!
- Preheat your oven to 190°C (fan) to ensure even baking.
- Use a ceramic baking dish – it retains heat and bakes evenly without burning.
Low-Carb Lasagna Step-by-Step Instructions
Prepare the tomato-meat sauce:
In a large pot or saucepan, heat the oil. Add the minced pork and beef, season with salt, pepper, sweet paprika, and dry oregano. Add a splash of water; it helps finely break down the ground beef with a spatula. Cook until browned and the juices are mostly evaporated. Remove the meat from the pan and set it aside.
In the same pot, drizzle a bit of oil and add the blended fresh tomatoes. Let the mixture simmer gently for at least 30 minutes, until thick and rich. Stir occasionally and taste for seasoning. Add the mince 10 minutes before the sauce is ready. This gives the mince time to soak up the aromas from the tomatoes and spices.
Tip!
You can use fresh, blended tomatoes, or store-bought pasta tomatoes sauce. The other option is if you made and stored my Italian tomato sauce in advance, you are one step ahead. Just use around 500-600g of your ready sauce and skip simmering tomatoes!
Prepare the courgette slices:
While the sauce simmers, slice the courgettes into 0.5 cm slices lengthwise. I usually use my mandoline slicer for evenly slicing, but it’s not the end of the world if you cut it by hand – be careful, personal experience talking, lol.
Spread them on a tray with a kitchen towel and sprinkle lightly with salt. Leave them for 15–20 minutes until they start releasing moisture. Pat dry thoroughly with a clean kitchen towel and flip them over. Repeat this by salting courgette slices, leaving them, and patting them dry.
Hint!
There are a couple of methods to dehidrate your courgettes/zucchinis:
1. Slice and salt courgette slices as I do in my recipe, but skip flouring. How? Just leave them longer than 20 minutes – let’s say 1 hour.
2. Grilling. Use a grilling pan without oil 2 mins each side.
In this lasagna recipe, I dust each slice gently with rice flour—not too much, just a light coating to absorb moisture and help them hold their texture. Don’t forget to pat off any excess.
Layer the lasagna:
Spread a generous spoonful of the sauce in your ceramic baking dish. Add a layer of courgette slices and a handful of grated Eatlean cheese. Repeat until the dish is filled, with courgettes on top and a generous layer of grated Parmesan. Press gently the layers with your palms to set them and spread the sauce evenly.
Bake:
Place in a preheated oven at 190°C (fan) and bake for 45 minutes until bubbling and golden.
Rest and serve:
Sprinkle chopped basil and parsley on top. Let the lasagna rest for 15- 20 minutes before slicing, which helps it set and enhance the flavours.
Enjoy!
Storage & Make-Ahead Tips
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Yes! Slice into portions and freeze for up to 3 months. Defrost in the fridge overnight and reheat at 160°C until warm.
- Make ahead: You can assemble the lasagna up to 24 hours ahead and keep it in the fridge before baking.
Serving Suggestions
This courgette lasagna is hearty enough on its own, but you can serve it with:
- It goes excellently with tarator or fresh cucumber salad, which is coming soon.
- Just a simple green salad with lemon vinaigrette.
- A spoonful of homemade hummus or baba ghanoush.
- A slice of gluten-free sourdough or homemade seed crackers for crunch.
FAQs
Can’t find an answer? Get in touch →
Why is my courgette lasagna watery?
Courgettes hold a lot of water. Salting and patting them dry, then lightly flouring them with rice flour, helps reduce moisture. Letting the lasagna rest after baking allows it to firm up.
Can I make this dairy-free?
Yes! For the topping, use a dairy-free hard cheese alternative and nutritional yeast.
Is courgette lasagna keto?
This version is relatively low-carb and suitable for keto diets, depending on your cheese choice and portion size.
Can I substitute courgettes with aubergines?
Absolutely! Aubergines (eggplants) work well too—just salt and pat dry the same way. They will bring a slightly different flavour.
Can I use tinned tomatoes instead of fresh?
Yes, if you don’t have fresh tomatoes, about 2 x 400g tins of whole or chopped tomatoes will work. Let them simmer longer to thicken the sauce.
Can I meal prep this for busy weekdays?
Yes! You can assemble and freeze it raw or bake and freeze portions. It’s one of the best make-ahead gluten-free dinners.
Nutritional Highlights (per portion – serves 6)
- Calories: 579 kcal
- Protein: 34g
- Carbs: 12g (mainly from tomato and courgette)
- Fibre: 3g
- Fat: 25g
- No added sugar or gluten, lactose-free
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Courgette Lasagna Recipe – Healthy Comfort Dish
Equipment
Ingredients
Tomato pasta sauce:
- 900 g fresh tomatoes blended
- 800 g mince 550g pork + 250g beef, lean
- 2 tbsp Rice bran oil or olive oil
- 8 garlic cloves sliced
- ½ tsp sea salt weet paprika, dry oregano
- 1 tsp Sweet red paprika powder
- 1 tsp black pepper grinded
- 1 tsp Dry oregano dry
Lasagna layers:
- 2 medium courgettes sliced 0.5 cm thick
- 350 g lactose-free cheese grated
- 80 g Parmigiano Reggiano grated
- 2 tbsp Rice flour for dusting
- basil fresh, chopped
- parsley fresh, chopped
Instructions
- Heat oil in a pan. Sauté mince and spices, cook until browned.
- Remove the meat from the pan and set aside.
- In the same pan drizzle some oil and add blended tomatoes and garlic.
- Simmer 30 mins.
- Add the mince 10 minutes before the tomato sauce is done.
- Slice courgettes, salt, rest 15-20 mins. Pat dry. Dust with rice flour.
- Layer sauce, courgettes, cheese in baking dish.
- Top with parmesan. Bake at 190°C for 45 mins.
- Rest 15 mins before serving.
Notes
YourDani x x
Nutrition
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Thank you for stopping by! I’m Dani!
nutrition student | Healthy Live Promoter | Gluten-free recipe developer
Welcome to DeGlutenista Nutrition!
Your visit really means the world to me. I’m happy to share simple, nourishing gluten-free recipes and practical food tips focused on gut health and clean eating, all with an emphasis on reducing ultra-processed ingredients.
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