Description
This griddled courgette and seafood lasagne is a light and flavorful twist on the classic Italian favorite. Layers of tender seafood, fresh courgettes grilled to perfection, and lasagne sheets come together with a rich passata sauce, topped with a crispy Parmesan and breadcrumb crust. Served alongside steamed green beans, this dish offers a delightful balance of textures and fresh flavors, perfect for a comforting yet healthy meal.
Ingredients
Scale
Lasagne Layers
- 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
Topping
- 3 tbsp grated parmesan
- 3 tbsp dried breadcrumbs
Side
- 350g green beans, to serve
Instructions
- Griddle the Courgettes: Heat a griddle pan on medium-high heat and brush with a little oil. In batches, place the sliced courgettes on the griddle, cooking each side until they are lightly charred. Season with salt and pepper, then scatter the chopped red chilli over the cooked courgettes and set them aside.
- Prepare the Ovenproof Dish: Preheat the oven to 200°C (180°C fan) or gas mark 6. Pour a small amount of passata into the bottom of a medium-sized ovenproof dish to create the base layer.
- Layer the Lasagne: Place half of the seafood mix over the passata layer and season it with salt and pepper. Add a third of the courgettes on top of the seafood. Next, cover with two halves of the lasagne sheets. Repeat these layers: add more passata, the remaining seafood, another third of the courgettes, and another layer of pasta. Finish with a final layer of passata and top with the last third of the courgettes.
- Add the Topping: In a small bowl, combine the grated Parmesan and dried breadcrumbs. Evenly sprinkle this mixture on top of the final layer of courgettes to create a golden crust once baked.
- Bake the Lasagne: Place the dish in the preheated oven and bake for 25-30 minutes, or until the topping is golden brown and the lasagne is cooked through.
- Prepare the Green Beans: While the lasagne bakes, steam or boil the green beans until tender but still crisp, about 4-5 minutes. Drain and set aside.
- Serve: Once the lasagne is baked, remove it from the oven and allow it to rest for a few minutes. Serve hot alongside the steamed green beans for a complete meal.
Notes
- If using frozen seafood mix, ensure it is fully defrosted before layering the lasagne for even cooking.
- Adjust the amount of chilli if you prefer more or less heat.
- Fresh lasagne sheets cook quickly, so layering them with ample sauce prevents dryness.
- For a vegetarian version, substitute the seafood with mushrooms or a vegetable medley.
- Steaming green beans preserves nutrients and keeps them vibrant in color.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: courgette seafood lasagne, griddled courgettes, seafood pasta bake, Italian seafood recipe, healthy lasagne, vegetable and seafood lasagne
