Creamy courgette lasagne

Creamy courgette lasagne

  • 1
  • 2
  • 3
  • 4
  • 5
(311 ratings)

By

Magazine subscription – 3 issues for £3

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
kalanbhen's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I used this recipe last night to use up some overgrown courgette's and it worked beautifully, very tasty indeed! Like some, I also 'chunked' some of the courgette which added texture. I didn't manage to keep all my lasagne sheets seperated, though I got away with using the ones which were (6 sheets in total). I haven't pre-cooked lasagne sheets before...clearly this needs a little more work!

alisonrobinson's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Used this recipe several times, last time added some smoked bacon pieces - tasted delicious. Even the kids like it!

mrsdobber's picture
  • 1
  • 2
  • 3
  • 4
  • 5

BRILLIANT!!!

Sissinghurst's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this last night with fully cooked penne instead of lasagne and mixed the tomato sauce in with it. Otherwise, followed the recipe. Given a very definite five stars by my husband, who is only now, at the age of 76, getting round to the idea that we don't always have to have meat and two veg.

robot_khamscott's picture
  • 1
  • 2
  • 3
  • 4
  • 5

beautiful!

lizbotrobot's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I would definitely recommend this. Easy and yummy, and a great way to use up overgrown courgettes. We added some strips of bacon as previously suggested, and used a bit more cheese (as we both love cheese). Will definitely make again, probably with the odd added vegetable for variety.

elaina's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Fantastic! Tasted delicious. Found I needed a little more cheddar for the top, but used a low fat cheddar, so don't feel too guilty! Very reasonable points-wise for working into my weightwatchers diet, too! Other half loved it, so I'll be making it again soon. In summary: Very Tasty, filling, and works with my weightwatchers plan... For a Lasagne lover like me, what could be better?!!

junebraddow's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Yep, it's good....but needs about 3 times more cheese...I used about 150grams of Cheddar and Lancashire( any would do). I also used no cook pasta and cooked the whole thing for 40 mins or so.
Veggie recipes in our house have to pass the taste taste by my carnivore husband and this one got the thumbs up!!
A good one to help tackle the courgette mountain!

junebraddow's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is one of the tastier ways to tackle the courgette mountain. However if you are a flavour freak like me, it needs considerably more cheese! I used a combination of Cheddar and Lancashire (about 150grams). I also used "no cook lasagne" to avoid the faff and cooked the whole thing for a bit longer.
I always rate veggie recipes according to approval by my carnivore husband...and this one got the thumbs up!

clairemcbride's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very yummy. The ricotta makes the whole white sauce stress a thing of the past!

nives19's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Easy to make and very delicious. Everyone in my family loves it! I also used my home-made tomato sauce.

morag22's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Nice, I grew some yellow courgettes this year so added one of those for colour. Made my own sauce with tin of tomatoes and heaps of basil. Good mid week dish, will make again.

surini's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Great! Really easy to make and quick too.

deademofairy's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Had two vegetarian guests staying and there was yummed down!!! i loved it two, although I couldnt persuade my dad or boyfriend to try something that was 'meatfree'. there loss!!!

louisecurtishome's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Sorry forgot to rate it.

louisecurtishome's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was very quick to make up and was ideal for an evening when I had nothing ready for dinner. We are a regular meat eating family but every scrap of this was eaten. Even my teenage son, who won't eat anything unless it's "beige" ate every mouthful. A big hit and definitely to be made again. Who'd of thought my family would eat courgettes! I used fresh pasta this time because it was quicker, I will be trying it with boxed lasagne sheets that don't need pre cooking next time and perhaps add a little water to the pasta sauce to stop it drying out with the longer cooking time needed.

pshopper's picture

Fantastic veggie dish. Everyone loves this when I make it and no-one moans about the lack of meat. Well worth the effort.

allendeath's picture

Made this last night and I think it was really good. It will be very useful when courgettes are in glut in the summer. I'm sure you could cook it and freeze, I'd just leave the cheddar until you are reheating to serve.
I used fresh lasagne sheets but next time I would use dried and just cook it for 30-40 mins. Also as my courgettes were quite dry so when making this recipie again with fresh young courgettes I'd add some creme fraiche perhaps or extra tomato sauce.

schizopear's picture
  • 1
  • 2
  • 3
  • 4
  • 5

inedible.

fionaherson's picture

Fab - loved it. I put a punnet of halved cherry tomatoes on the top and drizzled with basil oil before it went in the oven.

Next time I am going to put lots of chopped mint in the courgette mix; I think that would work really well.

Pages

Questions

Tips