Pic of Frying pan courgette & mozzarella lasagne

Frying pan courgette & mozzarella lasagne

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Vegetarian mains

Frying pan courgette & mozzarella lasagne

Main Serves 2 1h 5 min
This is a simplified version of a veggie lasagne, cooked on the hob. It still features a rich ragu, layers of vegetables, pasta sheets and an oozing mozzarella top. The lasagne is broken up to make it easier to mix in the pan.

Cook's notes

If you have one, use a griddle pan instead of a frying pan to cook the courgettes; it gives them a nice charred flavour. Don’t use oil on a griddle pan, or they’ll kick up lots of smoke; just dress them with a little oil when cooked.


  • 1 red onion, peeled & diced
  • 1 carrot, peeled & diced
  • 1 celery stick, diced
  • olive oil
  • 2 courgettes, ends removed, cut into thin strips
  • 2 garlic cloves, peeled & finely chopped
  • 125g mozzarella, thinly sliced
  • 125g lasagne sheets
  • 1 tin chopped tomatoes
  • 1 tbsp tomato purée
  • 1 bay leaf
  • 2 tbsp pesto
Image of Frying pan courgette & mozzarella lasagne


Prep time: 15 min
Cooking time: 50 min
  • Step 1

    Put a saucepan of salted water on to boil. Heat 2 tbsp oil in a large saucepan. Gently cook the veg with a pinch of salt, covered, for 15 mins until soft but not coloured. Stir occasionally. Add a splash of water if it looks like it’s catching.
  • Step 2

    Break each sheet of lasagne into 3 roughly equal-sized pieces. Cook them in the boiling water for 10-12 mins, until just tender. Stir regularly to stop them sticking together. Once done, drain and toss in a little olive oil to prevent them sticking.
  • Step 3

    Once the veg has had 15 mins, add the tomatoes, tomato purée, garlic and bay. Fill the empty tomato can two-thirds full of water, add that too. Season well, bring up to a simmer and cook for a further 20 mins, with the lid off, until the sauce is rich and thick.
  • Step 4

    When the sauce has 10 mins left, preheat your grill to high. Heat a drizzle of oil in a frying pan (or if using a griddle pan, see cook’s notes). Season half the
  • Step 5

    courgettes with salt and pepper then fry for a few mins on each side, until lightly golden. Remove and repeat with the remaining courgettes.
  • Step 6

    When the sauce is ready, remove the bay leaf and stir in the pesto. Taste and adjust the seasoning.
  • Step 7

    Pour the sauce into the frying pan, then roughly mix in the courgettes and lasagne. Sprinkle over the Italian cheese and mozzarella. Grill for 5 mins, until the cheese is melted and golden.
  • Step 8

    Serve with a side salad.

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