Courgette lasagne with a parmesan tuile Recipe

A quick and easy lasagne recipe made with yellow and green courgettes garnised with a parmesan tuile.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(10 votes) 4.5/5

Les ingrédients

Pour people
  • Sundried tomato puree : 20 g
  • Thyme sprig(s) : 1 whole
  • Onion(s) : 1 whole
  • Olive oil : 5 ml
  • Courgette(s) : 3 whole
  • Garlic clove(s) : 2 bulb
  • Yellow courgette(s) : 3 whole
  • Lasagne sheet(s) : 24 whole
  • Semi-skimmed milk : 1000 ml
  • Plain flour : 100 g
  • Unsalted butter : 100 g
  • Grated nutmeg : 2 g
  • Fine salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Parmesan : 250 g


  • ETAPE 1

    Preheat the oven to 200°C.

  • ETAPE 2

    Cook the lasagne sheets in boiling salted water according to packet instructions. Refresh in cold water then drain. Drizzle with a little olive oil to prevent them sticking together and set aside.

  • ETAPE 3

    Wash the courgettes and remove both ends. Cut the courgette in to small brunoise cubes. Place under a wet tea towel and set aside. Peel and finely dice the onion. Heat a frying pan and add a dash of olive oil. Add the onions, a pinch of salt, the thyme sprig and the garlic (skin-on) to the pan and sweat for 1 minute. Add the courgettes and cook for 2 minutes. Add the tomato puree and cook for a further minute, adding a little water if necessary. Reserve.

  • ETAPE 4

    Melt the butter in saucepan. Add the flour and cook for 2 minutes over a low heat. Add the cold milk and allow to thicken. Season with salt, pepper and nutmeg.

  • ETAPE 5

    Use 6 stainless steel serving rings to cut round discs out of the lasagne sheets. Place the serving rings on a baking sheet in order to assemble the individual lasagne. Place a disc of pasta in the base of each ring then add a spoonful of bechamel sauce and a spoonful of courgettes. Repeat this process until the serving rings are full.

  • ETAPE 6

    Finely grate the parmesan and then spread on to a baking sheet. Transfer to the oven and cook for 6 minutes or until the parmesan is golden. Allow to cool for a few minutes and then cut into tuiles.

  • ETAPE 7

    Cook the lasagne in the oven for 10 minutes. Remove the stainless steel serving rings and garnish each one with a parmesan tuile.

Chef's tip

«Adapt this recipe to include all your favourite vegetables - mushrooms are a nice addition!»

Your comments