courgette recipe

Green Lasagna with Butternut Squash & Courgette (Zucchini)

It was somewhat of a challenge to name this recipe. Is lasagna really lasagna without a tomato sauce? I’m sure many Italians would react in horror to such a thing, but we assure you that this dish is a special one, no matter what label we decide to put on it. The thing is, although we both love lasagna, we often crave an alternative to tomato sauce. This time of year it’s pretty hard to find sweet and delicious tomatoes in England and we often end up being disappointed with their flavour, especially compared to our days living in Spain. When we set out to create this recipe a few weeks ago we had some incredible looking broccoli & cauliflower that was locally grown and calling out to be used. And so, the green lasagna was invented. We hope you love this as much as we do. It became an instant favourite for us and even though it has a few parts that you need to prepare, it’s definitely worth the effort.

Vegetarian Lasagna with Broccoli Green Sauce & Butternut Squash
Vegetarian Lasagna with Broccoli Green Sauce & Butternut Squash

The layers of our green lasagna are compiled from lasagna sheets, a delicious green sauce packed with veggies, a creamy white sauce made with oat milk, and layers of butternut squash & courgette (zucchini). You can use any lasagna sheets to make this, but we love the green lentil pasta sheets by the brand Explore.

Vegetarian Lasagna with Broccoli Green Sauce
Vegetarian Lasagna with Broccoli Green Sauce & Butternut Squash
Vegetarian Lasagna with Broccoli Green Sauce & Butternut Squash
Vegetarian Lasagna with Broccoli Green Sauce & Butternut Squash
Vegetarian Lasagna with Broccoli Green Sauce & Butternut Squash
Vegetarian Lasagna with Broccoli Green Sauce & Butternut Squash
Vegetarian Lasagna with Broccoli Green Sauce & Butternut Squash

Green Lasagna Bake with Butternut Squash & Courgette

Ingredients

(Our baking tray is roughly 12 x 9 inches.)

For the green sauce:
750ml vegetable stock (home made or vegetable stock cube)
200g broccoli, chopped
1 onion, finely sliced
1 cup spinach (packed)
200g cauliflower, chopped
salt and pepper to taste

For the white sauce:
1 litre oat milk
3-4 tablespoons nutritional yeast
6 tablespoons spelt flour
2 tablespoons white miso (optional)
salt and pepper to taste

also:
400g butternut squash, thinly cut into as wide slices as possible
2 medium courgettes, thinly sliced
18 sheets lasagna pasta (we use a gluten free green lentil brand)
olive oil
oregano

Method

To make the green sauce:
Add the stock, onion, broccoli, cauliflower and half a teaspoon of salt to a saucepan and bring to a boil. cook for around 10 minutes. Then add the spinach and cook for a further 1-2 minutes. Check the seasoning, add black pepper and salt to taste. Turn off the heat and blend the whole mix until completely smooth using either an immersion of normal blender.

To make the white sauce:
Add all of the oat milk to a sauce pan and gently bring to a simmer. Sprinkle in the flour gradually while whisking to combine. Don’t worry if it’s a little lumpy at this stage. Continue to gently simmer the sauce while whisking for 10 or so minutes until well thickened. Add the nutritional yeast, miso and season generously to taste. Ideally allow the sauce to cool for a while in order to continue thickening.

Assembling & cooking the lasagna:
When both your sauces are ready, assemble the lasagna. We like to sprinkle plenty of oregano and drizzle olive oil between the layers. This is the order we like to put it together, starting from the bottom:
A layer of white sauce
Pasta sheets
A layer green sauce
Butternut squash
A layer of white sauce
Pasta sheets
A layer green sauce
Pasta sheets
Combination of green/white sauces (depending on how much is left)
Courgettes on top with olive oil and oregano

Bake in the oven at gas mark 6, covered with a lid or flat baking tray for approximately 30 minutes. Then remove the cover and cook for another 15 minutes, until the top is golden brown and a knife will go easily through the pasta. Allow to cool slightly before serving.


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Roasted Courgette (Zucchini) with Turmeric and Fennel

There's an abundance of courgettes (zuchinnis) growing in our garden right now, which is such a joy! We're growing 2 types, one of which is the Tromboncino variety .... the most delicious variety of courgette we've ever tried. The garden looks so beautiful this time of year, full of green and yellow shades and buzzing with bees. Growing your own food is rewarding on so many levels.

With all the courgettes around, we've been trying to find some different ways to enjoy preparing this vegetable. This recipe is one of our favourites, and although it's very simple, the flavours are delicious and it makes a great side dish to so many meals. If you've read our blog before, you'll know that we love turmeric and try to add it to our food whenever possible! We've also added fennel seeds for a burst of flavour, plus they are great for the digestive system. We love to serve this with curry or dhal, but it would be delicious with a risotto, stew or mixed into a fresh salad bowl.

Roasted Courgette Turmeric Fennel
Roasted Courgette Turmeric Fennel

Ingredients (serves 3-4 as a side dish)
3-4 medium courgettes (zucchinis)
1 teaspoon of turmeric powder
1 teaspoon of fennel seeds
1 tablespoon of organic olive oil
fresh pepper and salt to taste

Method 
1. Grease a large baking tray and pre-heat the oven to gas mark 6. 
2. Cut the courgettes in half, long ways. If the courgette has a lot of seeds in the middle, scoop these out with a spoon. Some varieties have more seeds than others. 
3. Cut the courgette into small cubes and place onto the baking tray. Pour over the olive oil, spreading evenly. Add the turmeric, fennel seeds, salt & pepper, mixing well with your hands. 
4. Bake for around 20-25 minutes. We like to leave them with a little bite. 
5. Serve and enjoy! 

Roasted Courgette Turmeric Fennel

What's your favourite way to prepare courgette/zucchini? We'd love to hear from you! 

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