Courgette and Pesto Lasagne

This lasagne is a lovely way to celebrate fresh courgettes from your veg box — light, creamy, and bursting with basil pesto goodness. You can make your own pesto with a pestle and mortar for a nice, chunky texture, or use a blender if you prefer it smooth. Of course, store-bought pesto works just as well!

Ingredients:

• 3 medium courgettes, thinly sliced lengthwise

• 2 tbsp olive oil

• Salt & pepper, to taste

• 9-12 lasagne sheets (no-boil or pre-cooked)

• 150g grated parmesan (plus extra for sprinkling)

For the creamy white sauce:

• 30g butter

• 30g plain flour

• 300ml milk

• 150ml double cream

• Zest and juice of a lemon

• Salt & pepper, to taste

• 
  

For the pesto (optional – or use your favourite shop-bought):

• 2 cups fresh basil leaves (about 50g)

• 2 tbsp pine nuts

• 1-2 garlic cloves

• 4-5 tbsp olive oil

• 50g grated parmesan

• A pinch of salt

How to make it:

1. Roast the courgettes:Preheat your oven to 200°C (400°F). Toss the courgette slices in olive oil, sprinkle with salt and pepper, then roast on a baking tray for 8-10 minutes until they’re just starting to turn golden. Set them aside while you prepare the rest.

1. Make your pesto: If you’ve got a pestle and mortar, now’s the time to get it out! Gently crush the basil, pine nuts, garlic, and salt, then slowly mix in the olive oil until you have a lovely chunky pesto. No pestle and mortar? No problem — just blitz everything in a blender for a smoother sauce. Or grab your favourite jar from the shop.

1. Whip up the white sauce: Melt the butter in a saucepan over medium heat. Stir in the flour and cook for a minute or two to form a roux (this helps thicken your sauce). Slowly whisk in the milk and cream until the sauce thickens and is smooth. Take it off the heat, then stir in the parmesan, lemon zest, and a squeeze of lemon juice. Taste and season with salt and pepper.

1. Assemble your lasagne: In a baking dish, start layering: roasted courgettes, then lasagne sheets, then a good dollop of pesto. Repeat two more times — courgettes, pasta, pesto — finishing with a final layer of pesto. Pour the creamy white sauce all over the top, then sprinkle a generous extra grating of parmesan over everything.

   
   

2. Bake: Pop it in the oven at 180°C (350°F) for 25-30 minutes until it’s golden and bubbling away.

1. Rest and enjoy: Let it rest for 5 minutes so it sets a little, then dig in! Perfect with a fresh salad or some crusty bread.

   
   

Leftover tips: This lasagne keeps really well in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through. It also freezes beautifully — just cover well and freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.

Substitutions:

• No pine nuts? Try walnuts or almonds for a different but tasty pesto twist.

• If you want a lighter option, swap the double cream for extra milk or use a plant-based cream alternative.