Creamy courgette lasagne

Creamy courgette lasagne

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(344 ratings)

Prep: 10 mins Cook: 20 mins


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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  • 9 dried lasagne sheets
  • 1 tbsp 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



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

  • 700g courgette (about 6), coarsely grated



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

  • 50g cheddar



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

  • 350g jar tomato sauce for pasta


  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 (383)

ellieroseart's picture

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

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

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

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

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

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

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.

jadeyfrog's picture

I have never left a review for a recipe before and I use this website a lot but I made this tonight and it was stunning! I tweaked it: made my own tomato sauce, 2 garlic cloves instead of one, mascarpone instead of ricotta (Aldi didn't have ricotta), topped it with fat free natural yoghurt and sun dried tomatoes. My partner said it was like something from a restaurant and he is hard to please. A really, really tasty dinner that I will make again.

tushkar's picture

Do you have a good recipe for your own tomato sauce which you could share? I grow tomatoes but have never managed to make a nice tomato sauce. I use jars of tomato sauce - I like Lloyd Grossman sauces bought when they are on offer!

lingpea's picture

Really delicious!
Made this last night when I saw the great reviews. Was a bit dubious about a veggie lasagne but it was really good and very filling!
So easy to make - though the grating took a while (I also squeezed out the juice before cooking).
I put in uncooked sheets and cooked at extra 15 mins at 180c.
Would defo make again and try adding different veggies

vrog's picture

Easy and delicious. The first time I made this it was a bit dry (using no precook lasagne) so now I add a little water to the sauce jar, to rinse out the last of the sauce.

Rhymed's picture

Yes, yes, and yes! This was delicious. Thank you to all those who recommended not bothering to blanch the lasagne. (My dislike of washing up balances with my love of cooking, so one less pan made for a happy Rachel.) Instead of 10 minutes in the oven, it went in for 30 minutes. For anyone gluten-free, I used FreeFrom lasagne sheets with this and it was also only 30 minutes. Simply ensure the sheets are covered fully by sauce.

One thing: this requires a deep but smaller pan for the layers to actually work, or at least that was my experience! I crammed it into a 26cm rectangular casserole and that was about right. It made 3 large portions, although would have made 4 skinny ones I suppose. If we served it with garlic bread that would pad it out, but we just had ours with a green leaf salad. Yum!

The nutmeg was a great idea. Remember to season your courgettes! I squeezed as much water as I could from them before pan frying. Made a real difference in retaining flavour.

minty88's picture

Just made this and it was lovely! This will become a firm fave in our household! I did as others already have said and put the pasta sheets on raw and cooked the dish for a little longer to compensate. This makes it even quicker to make! I used a high quality pre made arraibata sauce and Added a bit of nutmeg as o feel nutmeg and ricotta work very well together. The amounts stated were perfect for the size dish I used. I used 4 large courgettes that weighed about 760g. I served with a green salad.

sophiak123's picture

Tasty & satisfying dish that is really simple to make. Needs plenty of seasoning.
To save (a lot of) time on grating, I briefly pulse the courgettes in the blender instead. I also don't cook the lasagne sheets first, just stick it in the oven for longer (in this case it's important to make sure all parts of the lasagne sheets are covered in sauce).


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

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

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