Courgette & Ricotta Lasagne

Courgette and Ricotta Lasagne

‘This recipe can also be made with low fat ingredients.’


250g ricotta cheese

2 cups of ground almonds

1 egg

30 g fresh basil

2 tsp dried oregano

Juice of 1 lemon

sea salt + freshly ground black pepper

100g parmesan cheese

1 jar tomato Passata sauce

3 courgettes, thinly sliced


Preheat oven to 180C

Add the egg, almonds, fresh basil, oregano, lemon juice

and ricotta cheese to a food processor and blend to a smooth paste.

Season with salt and pepper to taste

Line an 8-10” over proof dish with a small amount of the Passata sauce and add a layer of the thinly sliced courgette

Scoop small spoonful amounts of the ricotta mixture over the courgettes and gently spread into a thin layer

Continue to layer until all the sauce, courgettes and ricotta mixture is used up.

The top layer should be the ricotta

Sprinkle with parmesan cheese and then bake covered for 45 minutes, then remove foil and bake for 15 minutes more until the top is golden

Let it cool for 10-15 minutes before serving

28 Oct, 2017

2 thoughts on “Courgette & Ricotta Lasagne

  1. This is just the sort of of food I enjoy making. It looks deceptively delicious. I have made something similar with a meat substitute, but I will definitely try this one too.

    Recently, I have cut out meat and chicken from my diet, which incidentally I don’t miss eating at all and I am eating more vegetables.

    1. It’s a hearty warm recipe that’s great in the winter months and I agree. I have tried this particular recipe and the ingredients works well together.

      I have to say also that having come off all meat proteins, I feel a lot healthier and would always advocate using an alternative protein to meat and chicken. I also feel guilty.

      We’d love you to come back and let us know how you get on with this recipe, once you’ve had a chance to make it!

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