Name: Griddled Courgette & Seafood Lasagne Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 tsp oil; 4 courgettes, sliced lengthways; 1 red chilli, deseeded and finely chopped; ½ x 680ml jar passata with onion and garlic; 400g bag seafood mix, defrosted if frozen; 4 fresh lasagne sheets, halved; 3 tbsp grated parmesan; 3 tbsp dried breadcrumbs; 350g green beans, to serve

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Introduction

This griddled courgette and seafood lasagne is a delightful twist on a classic dish, combining fresh vegetables with a medley of seafood for a light yet satisfying meal. With layers of tender courgettes, rich tomato sauce, and delicate seafood, it’s perfect for a special dinner or weekend treat.

The image shows a white rectangular baking dish filled with a thick lasagna. The top layer is golden brown with a sprinkling of grated cheese and small crispy spots, giving it a slightly crunchy look. Below the top are multiple visible layers: the first pasta sheet is light yellow with a smooth texture, followed by a thick red tomato sauce mixed with slices of mushrooms and small bits of sauce. The layers repeat with pasta sheets and sauce, with some mushroom pieces visible through the sides. A shiny silver spoon rests inside the dish near the front, catching some sauce. The dish is sitting on a white marbled surface, and the scene has soft, natural light. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tsp oil
4 courgettes, sliced lengthways
1 red chilli, deseeded and finely chopped
½ x 680ml jar passata with onion and garlic
400g bag seafood mix, defrosted if frozen
4 fresh lasagne sheets, halved
3 tbsp grated parmesan
3 tbsp dried breadcrumbs
350g green beans, to serve

Instructions

Step 1: Heat a griddle and brush a little oil on the courgette slices. Cook them in batches until they are lightly charred. Season the courgettes and scatter the chopped red chilli over them, then set aside.
Step 2: Preheat the oven to 200°C (180°C fan) or gas mark 6. Pour a little passata into a medium-sized ovenproof dish. Spread half the seafood mix over the passata and season. Top with a third of the courgettes.
Step 3: Layer two halved lasagne sheets on top. Add more passata, the remaining seafood, and another third of the courgettes. Place another layer of pasta over this, followed by more passata and finish with the remaining courgettes.
Step 4: Mix the grated parmesan and dried breadcrumbs together, then scatter the mixture evenly over the top of the lasagne.
Step 5: Bake in the oven for 25-30 minutes, or until the topping is golden and the lasagne is heated through.
Step 6: While the lasagne is baking, steam or boil the green beans until tender. Serve the lasagne hot alongside the green beans.

Tips & Variations

Use a seafood mix with your preferred combination of shrimp, mussels, and squid for varied textures and flavors.
If you like extra heat, keep some seeds in the chilli or add a pinch of chilli flakes to the sauce.
For a richer flavor, stir a splash of cream into the passata before layering.
Gluten-free lasagne sheets can be used to accommodate dietary needs.

Storage

Store any leftover lasagne covered in the refrigerator for up to 2 days. Reheat in the oven at 180°C (fan 160°C) until warmed through, or microwave in shorter bursts to avoid overcooking. Avoid freezing as the texture of the seafood may change.

How to Serve

A white rectangular baking dish filled with a rich lasagna, showing around six visible layers: the bottom layer is red tomato sauce with chunks of meat and mushrooms, followed by a light yellow pasta sheet, then a layer of creamy white cheese with sliced mushrooms, another pasta sheet, topped with a layer of cooked green zucchini slices covered in melted cheese and golden toasted breadcrumbs. A silver spoon with some sauce and filling rests on the edge of the dish. The background shows a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables instead of courgettes?

Yes, you can substitute courgettes with thin slices of aubergine or bell peppers. Just griddle them until tender before layering.

Is it necessary to use fresh lasagne sheets?

Fresh sheets work best as they cook quickly and absorb the sauce well. However, you can use dried lasagne sheets if soaked in warm water for a few minutes beforehand to soften them.