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Creamy courgette lasagne

Creamy courgette lasagne

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(343 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 (383)

chocoholicmel's picture

I made this today with some home grown courgettes and it was absolutely delicious. The whole family were pleasantly surprised at just how tasty it was. Grating all the courgettes was a bit time consuming and tedious, but the end result was well worth all the effort. A lovely lasagne with plenty of sauce and just right. The only thing i found was that it needed double the time in the oven (20 minutes rather then 10) for the topping to look ready. I'll definitely be making this again. I'm now sharing this recipe with all my friends!

robbieboy's picture
5

I will bake this and hide it in my fridge just for myself! Totally yum!

tiggia's picture

Excellent recipe.
I took on board some of the suggestions:
I added pancetta
Used fresh sheets of lasagne so I didn't need to precook
Used extra tomato sauce

It was great, served to friends, and everyone enjoyed it. Will certainly be making this again.

Just had the leftovers for lunch!

janerollinson's picture
5

This was lovely. Used homemade tomato sauce. Even my 6 year old who "doesn't like courgettes" loved it!

barnabyjack's picture

I don't normally like lasagne, but loved this recipe and will make it again. I used my homemade tomato sauce which I always have in my freezer.

anniemorton's picture
4

delicious! we added some chorizo to the courgette mix which gave it a bit of a kick (sorry veggies, but some chilli flakes would work too). a great mid week dinner idea.

fluffysammy's picture
5

I I made this for dinner last night and it was very yummy, my son was a bit dubious cause it was all veggie but he loved it and wants it again tonight. i added chopped mushrooms and i made my own tomatoe sauce as dont do jars. i also used mozzerella cheese on top with parmersan. I didnt precook the lasagne sheets so took about 45 mins to cook.

lacath's picture
4

Excellent dish! I used Barilla arabiata tomato sauce (400g) and congratulated myself for this choice ^^ : the "slighthy hot" taste of the sauce kind of compensate the blandness of the courgette... And it turned out just great! I must have undercooked the courgettes because there was water at the bottom. Next time i will sauté the courgettes longer. It will take longer but i think it will taste event better!
Thanks for this delicious lasagna recipe!
Cath

hfriday's picture

Did anyone try adding meat or chicken to this dish? I love courgettes but my husband is not very good with vegetarian dishes.

littlemissmaccas's picture
5

I made my own tomato sauce and didn't use quite as much cheese, it came out really nice. A good alternative to regular lasagne. I will do this again.

iraandoleh's picture
5

Really good, even my very much meat eating and very fussy husband loved it!!!

paulhill147's picture
5

beautiful one of the best I have ever tasted

monmirams's picture
5

Easy to make, and really delicious. I used twice the amount of courgettes to make a deeper lasagne and more tomato sauce. I've made this numerous times, to use up gluts of courgettes and tomatoes, and it's always a winner.

emilyjp's picture
5

I use mascarpone instead of ricotta, and this dish is insanely good. I'd recommend eating it cold the next day too!

zeberkalove's picture
5

lovely!!!!! me and my toddlers love it. i suggest that if you want to feed the toddler prepare a bit more sauce. fab!!!!!!

greedyjulie's picture
5

Surprisingly delicious dish from such simple ingredients. Would recommend highly.

vcrovato's picture
4

Good veggie dish, but next time I will make more filling as I like my lasagne thick!

lisel1969's picture
5

Wonderful! I added some turkey mince that I needed to use up and made my own tomato sauce, a really filling delicious meal. Will definitely make this again

rozella's picture
4

THIS MADE A NICE CHANGE FROM THE VEGGIE MEAT VERSION I USALLY DO. IT IS REALLY TASTY WITH GARLIC BREAD

nicky_webber's picture
5

This recipe was gorgeous and so easy! I didn't precook the lasagne sheets, instead put it in the oven for 40 minutes. The result was absolutely gorgeous. I added fried mushrooms to the courgettes to give it a bit more texture. My vegetarian and non-vegetarian friends loved it! Will definately make this again.

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