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Creamy courgette lasagne

Creamy courgette lasagne

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(342 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

    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

    un-yun

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

  • 700g courgette (about 6), coarsely grated

    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

    ree-cot-a

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

  • 50g 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 (381)

circuitryalways's picture
0

Worst recipe ever. Impractical to grate courgette and not nearly enough ricotta or cheddar recommended to create a sufficient lasagne. You also need a small but deep dish, pretty stupid really, just find a better recipe

dannybeckett's picture

I really like this recipe, it's very nice; and I don't think it's impractical to grate all the courgettes. You might be missing a trick though. Use a 4-sided grater, rather than just a 1-sided one. Personally I substitute the ricotta with a tub of mascarpone. Tasty!

LauraT88's picture
3.75

cooked this for a friend last night. As per recommendations I drained the courgettes before frying and added a carrot and some mushrooms. I used more tomato sauce than instructed and didn't precook the pasta but baked it longer. turned out really nice

pocketlucy's picture

Went down a treat! I added a secret layer of fried mushrooms in the middle

dorothyd's picture
5

Wonderful and tasty recipe. Did a few alterations by adding my own tomato sauce from a glut in garden and used a small leek and also crème fraiche as I had no ricotta, also used parmesan instead of cheddar. A thumbs up from the family. Will be definitely be making again and again.

christine007's picture
5

What did I do wrong? This was delicious but it only filled a small loaf tin, nowhere near the size of the dish in the photo and it would not have fed more than 3 people.

mr_dfuse's picture
5

I have been making this recipe for years, for 2. So I don't think you did something wrong (also, 700gr courgettes are about 2, not 6)

sophiak123's picture
5

Super-easy and super-fast to make and it always goes down a treat. I use pre-cooked lasagna sheets from the storecupboard and just cook it in the oven at 180C for 40 min.
Needs a healthy amount of seasoning! Recipe doubles well and can be easily adapted - I love adding leeks. And instead of tediously grating the courgettes, I just pop them in the blender for a second, resulting in some larger and some smaller grains which actually works better.

Paulathompson06's picture

Instead of cheddar I used goats cheese in the courgette and on top of the lasagna. It was delicious! The courgette had a good texture and the cheeses amongst it taste gave a tasty and strong flavour. Will definitely make again.

mamma mia's picture

I found this dish SO bland - not to be repeated again- am AMAZED so many reviews give it a good rating!!!

mr_dfuse's picture
5

you have to add some of your own ingredients (I like to add bacon), also, when using ricotta I use a LOT of pepper since ricotta tends to even out the flavours

christine007's picture
5

mamma mia - Maybe you should have chosen a spicy tomato sauce? I used a tomato sauce with chilli and added about 50g chorizo and it was delicious. :)

xantha's picture
5

I made this for the first time tonight and can definitely say it will be made again! A couple of portions to go into the freezer as it easily will feed more than 4. Yum!

becky_jo's picture
5

I've made this dish a few times now, and it always goes down really well - I sometimes add other ingredients into the courgette/ricotta mixture, such as some grated carrot, chopped leeks, sweetcorn, or whatever else I have in the fridge. Also I tend to use fresh lasagne for this, as I'm not sure it's 'juicy' enough for dry sheets (unlike the tomatoey sauce in a normal lasagne) and for some reason I have not quite mastered the half-cooking of lasagne sheets and can't prevent them from sticking together!

dannybeckett's picture

To keep them sticking together, use lots of oil and salt in the pot, and stir often. When you're getting them out of the pot, I get a pasta drainer and drape the lasagne sheets around the edge of it. For all pasta, rinsing it with cold water whilst in the drainer will stop them sticking together.

cherryblossom84's picture

We love this dish and make it all the time. We make our own tomato sauce instead of using a jar, and don't bother presoaking the lasagne sheets, although it does usually need a little longer due to this. It works well using mozzarella and cheddar if we've not got any ricotta in. We usually make double and freeze the second uncooked portion. Then bake in the oven at 180 degrees (fan) for about 30 minutes with foil covering it so as not to burn the top, then remove the foil and cook for 10 -15 mins.

joamolin's picture

Hi Cherryblossom, thanks for your suggestion to freeze - I did wonder if this courgette lasagne would freeze ok. Please may I ask if your directions to cook are directly from frozen or to defrost first?

dannybeckett's picture

I can't speak for cherryblossom84 but them timings are pretty much exactly what I use when cooking from fresh (using ready-to-cook lasagne sheets and not boiling them).

juliecks's picture

I've made this dish fully vegetarian and non-vegetarian, and everyone loved it each time! I found a way to make it a little meaty for the meat lovers out there. Add 4 rashers of diced cooked back bacon when adding the garlic. Also, I added 2-3 teaspoons of chicken stock powder as seasoning. You can just crush a dry stock cube or two for this.Once, I substituted ricotta cheese for cream cheese and it worked just fine. =) Overall, 5 stars for this recipe!

Tip: Choose courgettes which are smaller and reasonably fresh. I found that the larger courgettes (but not big enough to be classed as marrows) and courgettes that are about a week old in the fridge have a slight bitterness to them.

ale_kiri's picture

Very surprised at how good it turned out. It was quite a crowd pleaser and I am definitely going to be making it again and again. It's just that good and easy (especially for lasagna which usually takes ages to make). My meat-eating boyfriend loved it and asked for more - the ultimate proof :)

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