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Courgette, Sweet Chard Pepper, Tomato & Basil Lasagne


4 People

Prep Time

15 Minutes

Cook Time

30-40 Minutes

Courgette, Sweet Chard Pepper, Tomato & Basil Lasagne


  • 1 Jar of Bay’s Kitchen Tomato & Basil Stir-in Sauce
  • Gluten Free Lasagne Sheets
  • 2 Courgettes
  • 1 Pepper
  • 100g Gluten free flour
  • 100g Vegetable oil
  • 250ml Almond milk
  • 10g Basil
  • 100g Spinach
  • 5ml Olive oil
  • 5g Dijon mustard
  • 5g Nutmeg
  • 25g Nutritional yeast flakes
  • Salt, Pepper
  • Grated cheddar (or Vegan alternative*)

Nutrition (per serve):

  • Kcal – 630
  • Fat – 32g
  • of which saturates – 3.4g
  • Carbohydrates – 69g
  • of which sugars – 7.7g
  • Fibre – 7.7g
  • Protein – 11g
  • Salt – 0.87g

Please note this was calculated using 260g of courgette and 8 gluten free lasagne sheets.


  1. Slice courgettes into rounds and the peppers into strips.

  2. Heat a griddle pan and griddle vegetables until chard and cooked through (about 10 minutes) or put on baking tray, drizzle in olive oil, season and roast the vegetables at 180°C / 160°C fan for 15 minutes.

  3. To make the white sauce whisk the oil and flour in pan on a low heat. Once combined cook for 5 minutes then slowly whisk in the nut milk a little at a time. Whisk on a low heat until thick. Take off the heat, add nutmeg, Dijon mustard, nutritional yeast flakes and season to taste.

  4. Layer the lasagne starting with Bay’s Kitchen Tomato & Basil Stir-in Sauce then add a few slices of courgette, peppers, basil leaves and spinach. Then add a layer of lasagne sheets followed by the white sauce. Repeat until your baking dish is full making sure you finish with a layer of white sauce. Cover the top with the grated cheese (if using) before putting in the oven.

  5. Bake in the oven at 180°C / 160°C fan for 30-40 minutes until golden on top.

*To make this dish vegan and dairy free, either don’t use cheese, or use Vegan cheese (please check the ingredients of vegan cheese, it is typically made with cashews and so could be high FODMAP in larger quantities).

This recipe has been reviewed and approved as Low FODMAP by Registered Dietician Laura Tilt @nutritilty, on behalf of Bay’s Kitchen.

Copyright Bay’s Kitchen. Please do not reprint without permission.

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