Creamy courgette lasagne
- Good Food team
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Serves 4
Easy
Prep: 10 mins
Cook: 20 mins
A star rating of 4.5 out of 5.740 ratingsRate
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Serve this quick, creamy courgette & ricotta lasagne for a last-minute dinner party to impress vegetarian friends. It's a great way to use courgettes when they're in season
Easily doubled
Easily halved
High-fibre
Nut-free
Vegetarian
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Courgette lasagne
A star rating of 4.2 out of 5.32 ratings
Spinach & courgette lasagne
A star rating of 4.4 out of 5.115 ratings
Ingredients
Nutrition
Units:
MetricUS
-
9 dried lasagne
sheets
-
1 tbsp sunflower oil
-
1 onion
finely chopped
-
700g courgette
(about 6), coarsely grated
-
2 garlic cloves
crushed
-
250g tub ricotta
-
50g cheddar
-
350g jar tomato sauce
for pasta
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Nutrition: per serving
-
kcal407
-
fat19g
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saturates8g
-
carbs38g
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sugars12g
low
-
fibre7g
high
-
protein18g
-
salt1.09g
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Method
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step 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.
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step 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.
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step 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.
RECIPE TIPS
Not quite what you're looking for?
Why not try other recipes from our pasta collection or our vegetarian favourites?
Recipe from Good Food magazine, September 2007
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A star rating of 4.5 out of 5.740 ratings
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