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
Scale
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
