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Tomato & courgette lasagne

Serves 4

Quantities are a bit sketchy because I didn’t weigh anything- just grabbed what was to hand and what looked like it would fit in my lasagne dish :)



Good couple of handfuls of very ripe tomatoes. I don’t bother skinning them- just rough chop
1 onion
Few cloves of garlic
Sea salt & freshly ground black pepper
Sunflower oil
Sugar (perhaps a teaspoon)
Courgettes, sliced. I put mine in raw, which gives a crunchy texture to the finished dish. You might prefer to grill or oven roast yours before putting them in
Lasagne sheets (I don’t soak mine)
Bechamel Sauce (I’m sure you have your own tried and tested recipe; failing that, a jar of Dolmio works just fine :))
Fresh basil leaves


  1. Chop the garlic and onion and fry in a little sunflower oil until soft.
  2. Add the tomatoes, cover, and simmer for a good 30 minutes: you want the tomatoes to have broken down a bit. If they taste a bit sharp add a little sugar to take the edge off. Season to taste.
  3. Grease your lasagne dish (I use a bread loaf tin as I like the depth)
  4. Layer the courgettes, tomato sauce, basil, lasagne sheets and bechamel sauce in turn. My tomato sauce was a little runny so I used a slotted spoon to take just the tomatoes.
  5. Cook at gas mark 5 (180C) for about 30 minutes. Enjoy :)

Tips for the leftover tomato sauce:
  • Add some cooked lentils to make soup
  • Reduce down, and add veggies/tuna/ fresh basil etc to make a pasta sauce

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Close up of lasagne in tin