One Pan Courgette, Spinach, Ricotta & Mint Lasagne
One Pan Courgette, Spinach, Ricotta & Mint Lasagne is a super easy, one-pot dish inspired by a recipe from Donna Hay’s cookbook One Pan Perfect. And let me tell you—this one is exactly that: perfect. Light yet satisfying, packed with fresh summer flavors, and best of all? Minimal effort, maximum deliciousness.
One thing I’ve learned over the past summers is that courgettes grow like crazy. One minute it’s a tiny flower, and before you know it—bam!—you’ve got a full-grown courgette (same goes for cucumbers, by the way). So, if you’ve got an abundance of them, this lasagne is the perfect way to put them to good use.
The filling is an amazing combination of spinach, ricotta, parsley, mint, lemon zest, mozzarella, parmesan, garlic, and of course, courgette. Fresh, creamy, cheesy—basically, a match made in summer-food heaven. And if you want to take it up a notch, toss in a handful of toasted pine nuts for extra crunch and nuttiness.
Layer it all up, let the oven work its magic, and you’re left with a golden, bubbling dish that smells incredible. I served mine with a simple tomato and garden cucumber salad (because when summer produce is this good, you don’t need much else).
Easy, vibrant, and seriously delicious—this One Pan Courgette, Spinach, Ricotta & Mint Lasagne might just become your new go-to summer lasagne. Who’s making it?
Looking for more one-pot pasta inspiration? Here are a few!
Courgette, Broccoli, Ricotta & Mint Pasta Bake
Butter Roasted Tomato & Red Pepper Pasta Bake
Mac & Cheese with Kale & Smokey Bacon
One Pan Courgette, Spinach, Ricotta & Mint Lasagne
(2 votes, average: 5.00 out of 5)
Loading...Ingredients
- Fresh lasagne sheets: 3 large sheets of 30 x 30 cm or 18 smaller sheets or 8 x 15 cm
- 750 g spinach
- 3 courgettes, thinly sliced (with mandolin if possible)
- 750 g ricotta
- 250 g mozzarella, strained and sliced
- 80 g parmesan, grated + extra to sprinkle
- Large bunch mint leaves (± 1 cup, see notes), finely chopped
- Big handful flat leaf parsley, finely chopped
- Zest of 1 lemon
- 40 g pine nuts (optional)
- Olive oil
Instructions
Preheat the oven to 200°C.
Place the spinach in a large heet proof bowl and pour boiling water over the top. Let it sit for 10 seconds en the strain, squeezing out as much excess water as possible.
Roughly chop the spinach and mix this with the ricotta, parmesan, mint, parsley, pepper, salt, lemon zest and pine nuts.
Assemble the lasagne: Brush olive oil in the bottom of an oven proof skillet or oven dish. Divide 1 large lasagne sheet or 6 smaller sheets into the bottom.
Spoon a third of the spinach ricotta mix onto the lasagne layer and top this off with a layer of a third of the courgette and the mozzarella.
Repeat this with the rest, finishing with a layer of courgette.
Brush the courgette with some more olive oil and sprinkle some extra parmesan over the top.
Place in the oven and bake for 50 minutes till an hour until the top is bubbling and nice and browned.
