Courgette and Fennel Lasagne

This is a beauty. A real summer treat- meat free and full of seasonal vegetables, it’s become our go-to seasonal lasagne.


Olive oil

2 large courgettes,  coarsely grated

1 large fennel bulb, quartered and cut into wedges

1 large red onion, cut into wedges

1 garlic clove, finely chopped

200g chestnut mushrooms, quartered

a pinch of chilli flakes

250g tub of ricotta cheese

100g grated Parmesan cheese

9 sheets lasagne (this is how many fit nicely into my dish- you’re aiming for three layers in total so this may be slightly more depending on the size and depth of dish you use)

A mozarella cheese to finish (optional)


Tomato sauce:

1 onion finely chopped

1 clove garlic finely chopped

100ml red wine

400g tin of chopped tomatoes



Place the lasagne sheets in a large flat dish and cover with boiling water. Turn regularly for a few minutes – to make sure they don’t stick together- until slightly softened. Lay out on a clean tea towel until ready to use. This process speeds up the cooking time of the finished lasagne, and I also find it gives the dry lasagne a better texture. Obviously fresh lasagne sheets will give the best results and won’t need pre-soaking.

Tomato sauce:

Sweat the onion and garlic in a saucepan with the lid ajar until soft but not coloured. Turn up the heat and add the red wine, allow to bubble briefly then turn down and add the tomatoes. Season and simmer for approx 15 mins until slightly thickened. Set aside.


Heat a good glug of olive oil in a large frying pan and cook the onion and fennel over a fairly high heat until golden brown and slightly ‘caught’ on the edges. Add the mushrooms and cook for 5 minutes..

Lift the  veg out into a bowl and use the same pan to gently cook the grated courgette and garlic for 10 minutes.

Stir through the Ricotta through the courgettes, add half the parmesan and the chilli flakes. Season well.

To assemble:

Scatter half the fennel mixture in the bottom of an oven proof dish, cover with a third of the tomato sauce. Top with a third of the courgette mix And a sprinkle of parmesan, followed by 3 lasagne sheets.  Repeat twice.

To finish off, add the last third of the courgette mix plus parmesan and top with the last of the tomato sauce.

Tear the mozarella and scatter over the top. Bake in the oven for 30 minutes at 190°c/ 180°c fan.

Allow to rest for ten minutes before serving as this ‘sets’ the lasagne and makes it easier to serve.