Lasagne with courgette flowers

By Anita
  • Cook: 40 min
  • Servings: 4


Tomato sauce:

  • 400 g chopped tomatoes
  • 1 tbsp tomato puree
  • 1 small onion
  • 2 cloves of garlic
  • 1 tsp basil
  • 1 tsp oregano
  • 0.5 tsp black pepper
  • 1 tsp salt
  • 1 tbsp olive oil

Cheese sauce

  • 2 tbsp butter
  • 2 tbsp plain flour
  • 400 ml whole milk
  • 75 g Apetina® Mozzarella
  • 0.25 tsp nutmeg
  • 0.5 tsp salt


This dish can easily be made without gluten by using gluten-free flour in the cheese sauce.


Serve with a nice salad and bread if desired.

A fresh and healthy twist on traditional lasagne using thin slices of courgette instead of pasta sheets. The courgette slices are rolled together into decorative flowers, covered with a delightful cheese sauce and baked until golden. The individual portions are a lovely detail that make for decorative serving.

Preheat the oven to 200°C on the upper and lower heat setting. Prepare the tomato sauce first, making sure to give it as much time as possible to simmer and thicken. Finely chop the onion and garlic and sauté until clear. Add the tomato puree and heat through for a minute. Add the chopped tomatoes and herbs and let the sauce simmer over low heat. Brown the ground meat in a pan, then add it to the pot to cook with the tomato sauce.

Make the cheese sauce by melting the butter and stirring in the plain flour. Slowly add the milk a little at a time, giving it a good whisk each time to remove any lumps. Simmer over low heat, then add the herbs and stir in the cheese.

Rinse the courgettes well and cut lengthwise into thin slices, preferably using a mandolin or cheese slicer. Take out four ramekins with a volume of 200-250 ml and pour some tomato sauce in the bottom of each. Roll the courgette slices into flowers and carefully place one in each ramekin. Pour cheese sauce over the courgettes and top with a sprinkle of cheese. Bake on the middle rack for approx. 20 min. until the cheese is golden. The courgettes should still have some bite.


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