Courgette Layered Ragu

A classic low-carb dish using courgette layers instead of pasta for a light, simple and easy weeknight meal.

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I always forget how much I love my classic dishes which I first began making when I got into cooking and this is one of them that uses simple ingredients and creates a tasty warming and comforting weeknight meal which is great to serve the family or to have leftovers for a few nights during a busy working week.

The recipe uses courgette as a base which could be layered up two or three times in between your ragu mixture depending on how you prefer to have your dish, which would resemble everyone’s favourite classic lasagna but a pasta-free and dairy-free version for those of us who are watching our dairy and grain intake.

This recipe uses the basics of a ragu to create a comforting and warming weeknight dinner. Start by placing your courgette slices in the bottom of an ovenproof dish and cook them in the oven for 10-15 minutes to soften up. Whilst the courgette is doing its thing, cook the onions, garlic and pepper until softened. Then add herbs, tomato puree and balsamic vinegar just for a minute before adding the ingredients to make the ragu sauce; chopped tomatoes and stock and bring to a boil before adding the meat-free mince to simmer and cook through for 10 minutes. Once you have done this the courgette should be ready to pull out of the oven and the ragu mixture can be poured on top and baked for 15-20 minutes or until golden and bubbling on top.

Once baked up in the oven, let cool slightly before serving.  This is delightful served with your favourite green vegetables.

Courgette Layered Ragu
Prep time
Cook time
Total time
Recipe type: Vegan
Cuisine: Main
Serves: Serves 4
  • 1 courgette, sliced thinly
  • Olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 bell pepper, diced
  • 1 tbsp tomato purée
  • 1tbsp balsamic vinegar
  • 300g Quorn meat-free mince
  • 400g can chopped tomatoes
  • 400ml vegetable stock
  • 2 tsp dried oregano
  • 2 tsp dried thyme
  • 2 bay leaves
  1. Preheat oven to 350F/180C/Gas Mark 4. Set aside a large rectangular casserole dish.
  2. Place the courgette slices in the bottom of the casserole dish and drizzle with olive oil, pinch sea salt and black pepper. Place in the oven for 10-15 minutes to soften whilst you make the ragu.
  3. Heat olive oil in a large saucepan and add the onion, pepper and garlic and saute for 5 minutes until softened.
  4. Then add the herbs, tomato purée and balsamic vinegar, cook on a high heat for 1 minute. Then add the tomatoes and stock and bring to a boil, then add the Quorn mince and simmer for 10-15 minutes.
  5. Remove the courgette from the oven and add the ragu mixture, then place back in the oven for 15-20 minutes or until golden on top.
  6. Remove from the oven, let cool for 5 minutes before slicing and serving.

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