Creamy courgette lasagne

Creamy courgette lasagne

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(350 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Serves 4

Serve up this creamy quick dish for a last minute dinner party and impress veggie friends

Nutrition and extra info

  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving

  • kcal405
  • fat21g
  • saturates8g
  • carbs38g
  • sugars13g
  • fibre4g
  • protein18g
  • salt1.36g
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Ingredients

  • 9 dried lasagne sheets
  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 700g courgette (about 6), coarsely grated
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 2 garlic clove, crushed
  • 250g tub ricotta
    Ricotta

    Ricotta

    ree-cot-a

    Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

  • 50g cheddar
    Cheddar

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 350g jar tomato sauce for pasta

Method

  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.

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Comments, questions and tips

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Comments (390)

rosemary Jacquet's picture

Made this today, using our own tomatoe and chilli sauce. It turned our really well, better than I expected, Will certainly be making it again . We have a glut of courgettes!

damdoum's picture
3.75

I followed the recipe to the dot, and used very little salt for the sake of my toddler, and the result was great! even my picky eater loved it and wanted seconds :)

jburton's picture

Making this tonight with some tweaks.....
I will squeeze out the courgette to remove access water and I'm going to crumble up sausage out of there skins and add it at the frying stage I'm also using fresh lasagna sheets as we prefer them

lurvlyloz's picture

Really enjoyed this receipe. Won't bother with the boiling of the sheets in future. Was quite watery so will leave in the job a little longer, but will definitely make again

Tigerlilly14's picture
5

I subsituted cheddar for feta and red onions instead of white. Added more garlic as suggested. Tasted amazing!!

ssidhu's picture

Made this last night - trebled the garlic, added semidried tomatoes, chopped almonds and some paprika. and yep, swapped ricotta for feta.

didn't bother with cooking the sheets first, just left it in the oven slightly longer.

SO GOOD!!

FfionFandango's picture

Lovely recipe! I have made it three times, the first time I followed the recipe to the letter and cooked the sheets of Lasagne first, they all stuck together and went in the bin! I ended up cooking them two at a time but I won't be making that mistake again! There is really no need, I used the basic sheets of dried Lasagne from Sainsburys and cooked for 30 mins on 180. Beautifully cheesy and very, very tasty, we didn't miss the meat at all. It is set to become a regular dinner in our house. We have a huge glut of courgettes at the moment so I will make some Lasagnes to freeze. If we get a similar glut of tomatoes I'll be using my own home made tomato sauce. I have also made it with very finely sliced courgettes instead of grating and it worked very well as well as being a lot less messy.

ellieroseart's picture
3.75

Very tasty and cheesy! loved the texture :) I added bell peppers to this recipe too, seen as I'm the only veggie in the household I froze the rest

kookymooky's picture

Great recipe. I've made this twice now. The first time I tried cooking the lasagne sheets but it didn't work - I can only imagine this working if you had a separate saucepan for each sheet! - so just cooked for longer as others suggested. The second time I swapped the ricotta for feta and I think this was an improvement. Also trebled the garlic. Will be a regular meal in our house.

koolk_2009's picture
5

Beautiful recipe! Lovely taste and texture and really easy. I didn't cook the lasagne sheets, just cooked it for longer. There are so many ways you could change this to suit, but the basic recipe is fab.

lizzie_honey's picture

Yes and yes - it freezes very well after baking. If you put it in the fridge to get properly cold, it can be sliced and frozen in portions (very handy when one of us is veggie and the other isn't!). It can be reheated from frozen too - I usually cover it with foil when doing this to stop the top drying out.

izzbubz's picture

Hey :) when you reheat from frozen do you do this in the oven or in the microwave? I'm always scared of not reheating properly because of food poisoning etc!

Chrissie1707's picture

Loved this dish.
Made it with 50/50 leeks and courgettes and fried in butter and sunflower oil. I let this drain while I made a simple cheese sauce. Didn't bother pre cooking the lasagna just cooked it covered for 20mins. Then sprinkled grated cheddar and cooked for extra 10 mins. Absolutely delish.

LaineyQ78's picture

I love this recipe - It's delicious and so easy. Tomato sauce is so simple and quick to make though don't buy it!

naomi.gwc's picture

Can you share your recipe? :)

caryntay's picture
3.75

This recipe is quick and easy, managed to make it in under an hour. The tomato sauce adds a nice kick of acidity to this creamy dish. I used diced tomato (with sugar, salt, herbs, pepper and garlic) as the tomato sauce. It turned out a bit watery but thickened after a night in the refridgerator.

loupdelou's picture
5

Made this last night, it was delicious and so easy. You can change up the taste with different pasta sauces, I used arrabbiata so had a nice chilli kick. But the best thing about it is the slightly crunchy texture of the courgettes. An absolute winner I will never use meat for lasagne again.

buckers83's picture
5

I made this last night and thoroughly enjoyed it. I thought it was very tasty bearing in mind there's not much to it. I would squeeze out the liquid from the courgettes next time before cooking them, definitely making this one again.

lizleicester's picture
3.75

Another good way to use a glut of courgettes. Mine had to be dairy free so those that wanted, sprinkled grated cheese on at end. I would put my lasagne in raw next time because the pre-boiling and then faffing about with hot, sticky sheets of lasagne was annoying!

michelefd's picture
3.75

Very tasty, mixed the cheddar with parmesan. I will add some extra sheets and sauce for my hungry family next time. Used passata instead of tomato sauce, added chili flakes, italian herbs and a tsp. of sugar.

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Questions (5)

kfish's picture

Can you freeze and if so do you bake first?

goodfoodteam's picture

We don’t think this will be that successful in the freezer because of the high water content in the courgettes and ricotta. It is likely to separate. Sorry.

tushkar's picture

Do you have a good recipe for your own tomato sauce? I grow tomatoes but have yet to make a good tomato sauce so I used one from a jar; I like Lloyd Grossman sauces - bought when they are on offer!

LaineyQ78's picture

Tushkar - just chop your fresh tomatoes into quarters, cover with a couple of tablespoons of olive oil and salt & pepper then roast at 180c for 30mins or so then just use as a tin of chopped tomatoes in recipes (you will need to adjust sugar/salt/balsamic vinegar as to how ripe/sweet your tomatoes are).

LaineyQ78's picture

Gently fry a clove of garlic in 1 Tbsp of olive oil for 1 minute on a medium heat. Add a can of good quality chopped tomatoes or 400g of passata, 1 tsp of a stock cube, 1 Tbsp of tomato purée and 1 tsp sugar. (Here you could a little fresh chille, some chopped jarred roasted peppers, ground toasted pine nuts, chopped olives, sun-dried tomatoes, dried/fresh herbs) Gently simmer uncovered for 5 minutes add a few torn basil leaves and serve - or jar up by leaving to cool, top with a little oil and store in the fridge for a week or two. This is perfect with pasta or as pizza topping.

Tips (2)

LaineyQ78's picture

Top with some toasted pine nuts for added texture and taste.

nbeat's picture
5

Perfect for the glut of courgettes from our garden and super tasty!