Creamy courgette lasagne

Creamy courgette lasagne

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(306 ratings)

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Cooking time

Prep: 10 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Easily doubled / halved
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
405
protein
18g
carbs
38g
fat
21g
saturates
8g
fibre
4g
sugar
13g
salt
1.36g

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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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.

Recipe from Good Food magazine, September 2007

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Comments

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zbjesila's picture
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absolutely fabulous, definitely a keeper, my family love it! I recommend it even for childern, our 18month old managed to eat an adult portion ! :)

sarahdurston's picture

Unexpectedly delicious! Quick, simple & filling& the ricotta is gorgeous. One (possibly obvious) tip - if you ARE going to soften the lasagne sheets in boiling water, make sure they have plenty of room to move. Mine stuck horrendously & wouldn't budge - but the no pre-cook ones worked just fine! Would definitely make this again.

the_owen's picture
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"Hmm, you can make this again" was the cheeky response from my (meat loving) husband.

I used mascarpone instead of ricotta. Love it!

roxii122's picture

This was really nice I too added some chopped bacon my kids said they liked it more than the normal minced beef lasagne

rowlf79's picture
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This is soo yummie!
I have made it twice so far. Ricotta is not available where I live so I used cottage cheese instead, I also added 1 small eggplant.
It is just delicious and very easy to make! Use organic tomato sauce for the extra flavour!

zzze's picture

Eggplant sounds like a delicious addition!

cookiecat's picture
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This was delicious. Made in honour of veggie daughter's return from University for Easter break. Used fresh lasagne for speed. Very easy although wished I had bothered to get the food processor out to grate the courgettes for me! We all enjoyed (including the meat-eaters) and will definitely make this again.

loubylou83's picture
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Very good and a nice change from normal meat lasagne.

mrsmhodgson's picture
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Very good recipe - would be happy to serve to meat and non eat meaters. Easy to prepare.

dishymummy's picture
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A big success in our house and no leftovers to freeze! I will add mushrooms to the mix next time.

leese7242's picture

Delicious and very simple to make, even easier if you use fresh lasagne sheets. Grating courgettes does make a bit of a mess though!

sarahb1973's picture
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This was lovely and, even though the meat version is a family favourite to both make and eat, this went dorm brilliantly.
Made a few tweaks - added roasted butternut squash to a sauce layer, for which I used tomato and mascarpone making it extra creamy. Used fresh pasta sheets too to save preparation time & because its nicer.

fabsunnylion's picture
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Easy to make and yummy, great way to get kids to eat courgette if hey are not normally keen!

mint_choc_chip's picture
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Delicious! Ingredients don't sound like much but the courgette works so well. Yum.

tinapowsey's picture
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Really tasty and easy to make! My husband loved it and our 7-month-old ate some with us and she loved it! It came out a bit watery, though so I hope to try again and avoid that next time.

barrybubbles's picture
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I made this for an easy midweek supper with a veggie guest. Very easy, minor changes were some homemade tomato sauce, used a mandolin to get thin slices of courgette, and didn't pre-cook the pasta/sauce so it sat longer in the oven. As Mr S (non-veggie) suggested more cheese and seasoning 'next time' I know it was a success!

jobato1972's picture
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This is fast becoming one of my favourite dishes. The basic recipe is delicious, although I have made a few alterations (for the better in my opinion!).
- I slice rather than grate the courgette to improved the texture.
- I use half mascarpone and half ricotta for extra creaminess.
- Dried or fresh lasagne sheets are both good, although dried soaks up some of the courgette liquid (so I don't precook - no need).
- I add a splash of tabasco and the rind / juice of half a lemon to courgettes.
- Lots of freshly ground mixed peppercorns and sea salt (although sometimes I omit the latter for a stock cube).
- I add a handful of fresh chopped coriander in with the courgettes.
- I mostly use my own basic tomato sauce (or I stock up on jars of pasta sauce when on offer at the supermarket for ease which I don't bother to heat up first).
- Grated parmesan to finish - 30 mins @ 180.
Voila

lisajane79's picture

Absolutely gorgeous!
I am so pleased with the outcome, it was so tasty and easy to make!

svhouse40's picture
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This took ages to make and was a bit ordinary. Won't make again

spangledbum's picture
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Top marks, made this for a vegetarian friend for lunch and all the meat eaters were tucking in and raving about it.

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