Griddled Courgette & Seafood Lasagne Recipe
Introduction
This griddled courgette and seafood lasagne is a fresh twist on a classic favorite. Combining tender seafood with smoky courgettes and rich tomato sauce, it’s a light yet satisfying dish perfect for any occasion.
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 lightly charred, then season with salt and pepper. Scatter the chopped red chilli over the courgettes and set aside.
- Step 2: Preheat the oven to 200°C (180°C fan)/gas mark 6. Pour a small amount of passata into a medium-sized ovenproof dish. Spread half of the seafood mix over the sauce, season, and top with a third of the courgettes.
- Step 3: Lay 2 halved lasagne sheets over the courgettes. Add more passata, the remaining seafood, and another third of the courgettes. Repeat with the last layer of pasta, passata, and finish by topping with the remaining courgettes.
- Step 4: Mix the grated parmesan and dried breadcrumbs together, then scatter evenly over the top. Bake in the oven for 25-30 minutes, until the top is golden and bubbling.
- Step 5: While the lasagne cooks, steam or boil the green beans until tender. Serve the green beans alongside the lasagne for a fresh, crisp accompaniment.
Tips & Variations
- For extra flavor, add a sprinkle of fresh herbs such as basil or parsley between the layers.
- Feel free to swap the seafood mix for cooked chicken or roasted vegetables for a different twist.
- If you prefer a richer sauce, stir in a splash of cream to the passata before layering.
Storage
Store any leftover lasagne in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly in the oven or microwave before serving. The green beans are best served fresh but can be stored separately in the fridge for up to 1 day.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen seafood mix directly?
It’s best to defrost the seafood mix completely before using to ensure even cooking and to avoid excess moisture in the dish.
Can I prepare the lasagne in advance?
Yes, you can assemble the lasagne a few hours ahead and keep it covered in the fridge. Just bake it fresh when ready to serve for the best texture and flavor.
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Griddled Courgette & Seafood Lasagne Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
This griddled courgette and seafood lasagne is a light, flavorful twist on a classic Italian dish, featuring layers of charred courgettes, mixed seafood, and rich tomato passata. Topped with a crispy Parmesan and breadcrumb crust, this lasagne is perfect for a nutritious, impressive meal paired with fresh green beans.
Ingredients
Vegetables
- 4 courgettes, sliced lengthways
- 1 red chilli, deseeded and finely chopped
- 350g green beans, to serve
Seafood and Dairy
- 400g bag seafood mix, defrosted if frozen
- 3 tbsp grated parmesan
Other
- 1 tsp oil
- ½ x 680ml jar passata with onion and garlic
- 4 fresh lasagne sheets, halved
- 3 tbsp dried breadcrumbs
Instructions
- Griddle the Courgettes: Heat a griddle pan and brush the courgette slices lightly with oil. Cook them in batches until they are lightly charred on both sides. Season with salt and pepper, sprinkle the finely chopped red chilli over the courgettes, then set aside to cool.
- Preheat the Oven: Set the oven to 200°C (180°C fan) or gas mark 6 to prepare for baking the lasagne.
- Assemble the Lasagne Base: Pour a small amount of passata into a medium-sized ovenproof dish to cover the bottom. Layer half of the defrosted seafood mix over the passata and season lightly. Then add one-third of the griddled courgettes on top.
- Add Pasta and Continue Layering: Place two halved lasagne sheets over the courgettes. Spread more passata on top, followed by the remaining seafood and another third of the courgettes. Repeat the layering with the final lasagne sheets, passata, and finish with the last of the courgettes on top.
- Top with Parmesan and Breadcrumbs: Mix the grated Parmesan and dried breadcrumbs together, then sprinkle this mixture evenly over the top layer of courgettes to create a golden crust during baking.
- Bake the Lasagne: Place the assembled dish in the preheated oven and bake for 25-30 minutes, until the topping is golden and the lasagne is bubbling through.
- Prepare the Green Beans: While the lasagne bakes, steam or boil the green beans until tender. Drain and set aside for serving.
- Serve: Remove the lasagne from the oven and let it rest for a few minutes before serving with the cooked green beans on the side for a balanced meal.
Notes
- Ensure the seafood mix is fully defrosted before use to ensure even cooking.
- Adjust the amount of chilli to suit your preferred spice level or omit if sensitive to heat.
- For a crisper topping, you can broil the lasagne for 2-3 minutes at the end of baking but watch carefully to avoid burning.
- This dish pairs well with a crisp white wine, like Pinot Grigio or Sauvignon Blanc.
- Leftovers can be refrigerated for up to 2 days and reheated in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: griddled courgette, seafood lasagne, Italian seafood recipe, light lasagne, baked seafood dish
