Creamy courgette lasagne

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Good Food

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1. Heat oven to 220C/fan 200C/gas 7. Put a pan of water on to boil, then cook the lasagne sheets for about 5 mins until softened, but not cooked through. Rinse in cold water, then drizzle with a little oil to stop them sticking together.
2. Meanwhile, heat the oil in a large frying pan, then fry the onion. After 3 mins, add the courgettes and garlic and continue to fry until the courgette has softened and turned bright green. Stir in 2/3 of both the ricotta and the cheddar, then season to taste. Heat the tomato sauce in the microwave for 2 mins on High until hot.
3. In a large baking dish, layer up the lasagne, starting with half the courgette mix, then pasta, then tomato sauce. Repeat, top with blobs of the remaining ricotta, then scatter with the rest of the cheddar. Bake on the top shelf for about 10 mins until the pasta is tender and the cheese is golden.

Per serving

405 kcalories, protein 18g, carbohydrate 38g, fat 21 g, saturated fat 8g, fibre 4g, salt 1.36 g

'The Creamy courgette lasagne was much tastier than I expected, and I'd definitely cook it again. I used a Loyd Grossman Tomato & garlic sauce, which worked well.'

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Results 1-20

• Squeakyclean

  31 October 2007

  Squeakyclean rated and commented on this recipe

  

  This lasagne is really delicious with the courgettes and very easy to make. I'll definitely be making it again!

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• Taz

  06 November 2007

  Taz rated and commented on this recipe

  

  Very filling and easy. I used ready-to-go lasagne sheets from the fridge section of the supermarket to make this an even quicker dish to prepare.

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• Patto

  07 November 2007

  Patto rated and commented on this recipe

  

  This is a fabulous, speedier alternative to a meat lasagne. Just as tasty too and even better with homegrown courgettes.

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• weeble cooks

  09 November 2007

  weeble cooks rated and commented on this recipe

  

  I used a homemade tomato sauce. A popular dish in our household

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• Nikita

  11 November 2007

  Nikita rated this recipe

  

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• ginny

  12 November 2007

  ginny commented on this recipe

  I have made this a few times now and enjoy it every time. The second time I made it I substituted ricotta for mascarpone, it was lovely and creamy, last week I made it again and fried some chopped bacon and added that to the courgette mixture.

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• maz

  23 November 2007

  maz rated and commented on this recipe

  

  this has become a family favorite in our house,rich and creamy its lovely at the end of the day ita also easy to alter the taste by changing the sauces or adding something extra. Also great as a meal for vegetarian friends.

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• bijal 1

  01 December 2007

  bijal 1 commented on this recipe

  I made this dish, it was nice but the apperance did not look like a lasagne and i had to leave it to cook for 45 mins not 10 mins. Did anyone else find this?Any tips?

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• Dory

  02 December 2007

  Dory rated and commented on this recipe

  

  Delicious! Recommend fresh lasagna which tastes much nice and no risk of them sticking together. FOR BIJAL: Should not have taken you 45 minutes as it should be virtually cooked when you put it in the oven, the 10 mins to just to give it a bit extra and make sure its hot. If you use fresh lasagna, the lasagna will be fully cooked when you put it in and so you're only heating it through.

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• Kate6779

  28 December 2007

  Kate6779 commented on this recipe

  Delicious! Tastes much nicer than it looks! Easy to make too.

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• Venefica

  31 December 2007

  Venefica rated this recipe

  

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• themadjock

  02 January 2008

  themadjock rated and commented on this recipe

  

  I thought this was excellent - and much tastier than I'd anticipated. I choose not to pre-cook the ingredients and simply put it straight in the oven. It took 45 minutes to cook, but cut down my preparation time, which I liked!

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• mabbsy

  02 January 2008

  mabbsy rated and commented on this recipe

  

  This was a tasty alternative to a meat lasagne. I used home-made tomato sauce as I'm not a fan of bottled sauces. I also cooked and assembled this the night before, and didn't precook the lasagne sheets. It went into the oven for 30 mins and came out perfectly.

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• Ellie

  09 January 2008

  Ellie rated and commented on this recipe

  

  Really nice dish and really easy to prepare, however I sliced the courgettes rather than grated them and kept them slightly crunchy.

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• Lily

  10 January 2008

  Lily rated and commented on this recipe

  

  Brilliant dish. Next time I may add some ribbons of courgette as well as the grated to give another texture. I made my own tomato sauce which didn't take long, this probably cut the price down a bit. This was my first time making lasagna and when I cooked my sheets they stuck together so I had to cook so more. But I shall certainly be learning from my mistakes.

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• Lynsey

  18 January 2008

  Lynsey rated this recipe

  

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• catbail

  25 January 2008

  catbail commented on this recipe

  Delicious! I used half grated courgettes and half sliced, also added some fried mushrooms, used a 500g jar of Sainsburys pasta sauce with mushrooms, used fresh lasagne sheets, and it was great. We are vegetarian during the week, use fish and occasionally meat at the weekends. But if you want to feed vegetarian friends, please give them this - they will love it!

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• Mums the cook

  01 February 2008

  Mums the cook rated and commented on this recipe

  

  FANTASTIC! This was so gorgeous, easy to make and got the thumbs up from all the family. It was as good, if not better, than the meat version at my favourite Italian restaurant. I did it with dried pasta and put a little extra cheddar cheese on top and didn't bake it immediately after I'd assembled, it but it only took about 35-40 mins. Can't wait to have it again.

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• anonymous

  11 March 2008

  anonymous rated and commented on this recipe

  

  Absolutely delicious and very quick to make. Great for a mid-week meal. I actually preferred this to the normal meat lasgna. The boyfriend was a bit dubious about courgette lasgna but he absolutely loved it too. I added bacon and mushrooms to the courgette mix just to give it a bit more flavour and that worked brilliantly. I will definitely be making this again and what's great is you can try out so many variations. I might top it with mozarella next time to make it a bit more cheesy and might also leave some chunks of courgettes in as well as the grated bits just to give it a bit more texture.

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• Clairet

  12 March 2008

  Clairet commented on this recipe

  Really yummy and versatile

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Ingredients

• 9 dried lasagne sheets
• 1 tbsp sunflower oil
• 1 onion , finely chopped
• 700g courgettes (about 6), coarsely grated
• 2 garlic cloves , crushed
• 250g tub ricotta
• 50g cheddar
• 350g jar tomato sauce for pasta

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 10 mins

Cook 10 mins

Vegetarian

Ingredients

• 9 dried lasagne sheets
• 1 tbsp sunflower oil
• 1 onion , finely chopped
• 700g courgettes (about 6), coarsely grated
• 2 garlic cloves , crushed
• 250g tub ricotta
• 50g cheddar
• 350g jar tomato sauce for pasta

Per serving

405 kcalories, protein 18g, carbohydrate 38g, fat 21 g, saturated fat 8g, fibre 4g, salt 1.36 g

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