Courgette Lasagne

Method

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1. Lay the courgette planks on a rack in a single layer, salt both sides, and leave 20 minutes. Beads of water will form.

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2. Pat every plank thoroughly dry with kitchen paper.

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3. Brush a griddle pan with oil and cook the planks in batches over a high heat, 2 minutes a side, until marked and pliable. Set aside on the rack.

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4. For the ragù, heat the oil and cook the onion and celery 8 minutes, then the garlic for 1 minute.

   Mark done Start 1 min timer

5. Add the mince, break it up, and brown it hard for 10 minutes, letting it catch a little.

   Mark done Start 10 min timer

6. Stir in the tomato purée and cook 2 minutes, then the tomatoes, oregano, salt and chilli flakes.

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7. Simmer uncovered 20 minutes, until thick enough to hold a channel when you drag a spoon through it. Drier than a pasta ragù.

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8. For the béchamel, melt the butter, whisk in the cornflour and cook 1 minute, then add the milk a third at a time, whisking smooth. Simmer 3 minutes until it coats a spoon, then season with the nutmeg and salt.

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9. Layer in a 23 x 33 cm dish: a little béchamel, then courgette planks, ragù, béchamel and mozzarella. Repeat twice, finishing with béchamel, mozzarella and the Parmigiano.

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10. Bake at 190°C / 375°F for 40 minutes, then uncover if needed for 10 minutes more, until bubbling and browned. Rest 1 hour before cutting — this is not optional in a dish with no pasta to hold it together.

    Mark done Start 40 min timer

Chef’s Tips

• Salt and griddle. Skipping either gives you a soup with cheese on top.
• Cook the ragù drier than you would for pasta.
• The full hour of resting is what lets you lift out a slice rather than a spoonful.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Pairing Suggestions

• A sharp green salad
• A glass of Chianti
• Garlic bread, if carbohydrate is not the point

Storage & Reheating

Refrigerated for 4 days and better on day two. Reheat covered at 180°C for 30 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.