Absolutely — here’s a detailed courgette (zucchini), ham and mozzarella lasagna recipe. It’s creamy, cheesy, and a little lighter than a traditional meat lasagna.
Courgette, Ham & Mozzarella Lasagna
Serves: 6
Prep time: 30 minutes
Cook time: 40–45 minutes
Total: about 1 hour 15 minutes
Ingredients
For the courgette filling
- 3 medium courgettes (zucchini), about 600–700 g total
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 150–200 g cooked ham, sliced or diced
- 1 tsp dried Italian herbs or oregano
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp grated Parmesan, optional
For the béchamel sauce
- 50 g butter
- 50 g plain/all-purpose flour
- 600 ml whole milk, preferably warm
- ½ tsp salt
- ¼ tsp black pepper
- A pinch of nutmeg
- 50 g Parmesan, finely grated
For assembling
- 9–12 lasagna sheets, depending on the size of your dish
- 250–300 g mozzarella, grated or torn into small pieces
- 30–40 g Parmesan, for the top
- A little olive oil or butter for the baking dish
1. Prepare the courgettes
Wash and dry the courgettes. Trim the ends and cut them into thin slices, about 3–4 mm thick.
Courgettes contain a lot of water, so this step is important: spread the slices on a tray or large plate, sprinkle lightly with salt, and leave them for 15–20 minutes.
Pat them thoroughly dry with kitchen paper.
This helps prevent a watery lasagna.
2. Cook the courgette mixture
Heat the olive oil in a large frying pan over medium-high heat.
Add the chopped onion and cook for about 3–4 minutes, until softened.
Add the garlic and cook for another 30 seconds.
Add the courgette slices in batches if necessary. Cook for approximately 5–8 minutes, stirring occasionally, until they are tender and some of their moisture has evaporated.
Add the oregano or Italian herbs and black pepper.
Stir in the chopped ham and cook for another 1–2 minutes.
Taste before adding more salt because the ham and Parmesan are already salty.
Remove from the heat.
3. Make the béchamel
Melt the butter in a saucepan over medium heat.
Add the flour and whisk continuously for about 1–2 minutes. You want a smooth paste but don’t let it become brown.
Gradually add the warm milk, whisking constantly to prevent lumps.
Continue cooking for approximately 5–7 minutes, stirring frequently, until the sauce becomes thick enough to coat the back of a spoon.
Season with salt, pepper and a small pinch of nutmeg.
Turn off the heat and stir in 50 g Parmesan.
If the sauce becomes too thick while you’re assembling the lasagna, whisk in a splash of milk.
4. Prepare the lasagna sheets
If you’re using oven-ready/no-boil lasagna sheets, use them directly according to the package instructions.
If you’re using traditional dried sheets that require boiling, cook them according to the package directions, then drain and lay them separately so they don’t stick together.
5. Assemble the lasagna
Preheat the oven to 190°C / 375°F.
Lightly grease a roughly 23 × 33 cm (9 × 13 inch) baking dish.
Spread a thin layer of béchamel over the bottom.
Then build the lasagna in layers:
- Lasagna sheets
- Courgette and ham mixture
- Béchamel
- Mozzarella
Repeat until you’ve used the ingredients, usually making 3 layers of pasta.
For the final layer, place lasagna sheets on top and cover generously with béchamel.
Scatter the remaining mozzarella over the surface and finish with the grated Parmesan.
6. Bake
Cover the dish loosely with aluminum foil, making sure the foil doesn’t press against the cheese.
Bake at 190°C / 375°F for 25 minutes.
Remove the foil and continue baking for another 15–20 minutes, until the top is golden brown and bubbling.
For an especially browned top, you can switch to the grill/broiler for 2–3 minutes at the end. Watch it carefully because mozzarella can burn quickly.
7. Rest before serving
This is important.
Remove the lasagna from the oven and let it rest for 10–15 minutes before cutting.
This allows the béchamel and cheese to settle, making it much easier to get neat slices.
Tips for the best result
- Don’t skip drying the courgettes. Excess water is the biggest risk with this lasagna.
- Brown the courgettes slightly rather than simply steaming them. This gives them much better flavor.
- Use low-moisture mozzarella if possible. Fresh mozzarella can make the lasagna quite watery unless it’s very well drained.
- A little Parmesan in the béchamel adds a much deeper savory flavor.
- For a stronger Italian-style flavor, add a pinch of chili flakes to the courgettes.
- You can substitute the ham with prosciutto cotto, pancetta (cooked until crisp), or omit it entirely for a vegetarian version.
- For extra creaminess, mix 100 g ricotta into the courgette mixture.
Suggested serving
Serve warm with a simple green salad dressed with lemon juice and olive oil. The acidity of the salad works particularly well with the creamy béchamel and mozzarella