Creamy courgette lasagne

Creamy courgette lasagne

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(313 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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schizopear's picture
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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.

cstringer84's picture
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really easy, tasty and easily halved!

js74al's picture
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Just tasted like it was missing something, I would try it again with maybe spinach, extra cheese and some pesto added to the ricotta mix.

bashshara's picture
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I made this for my vege sister, it went down really well and was really easy and cheap to make. I was nervous about the courgettes but with them being grated it was fine.

kcarz3's picture
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I would def make this again it was lovely. Took a while to prepare but worth the effort.

jessicalb89's picture
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I have just finished devouring this beauty, and that is exactly what it is...amazing! I have never tasted a lasagne that is on par with a real lasagne. i turned vegetarian three years ago and real lasagne was definately a dish i really missed, but this is just as good as the real thing!
The creaminess of the ricotta and cheese throughout was lovely. i shall definately be making this again.
I used wholewheat pasta and the weightwatchers parmesan and pesto pasta sauce as it was the only one in the cupboard and it worked really well!
Although i did have a bit of trouble with precooking the lasagne sheets and had to make a second attempt until i managed to make them not stick together.

heffrey's picture
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I definitely won't be precooking the pasta again, it made it so fiddly I wanted to give up and I ended up with a load of cooked pasta that I didn't need.

snopake's picture

A really delicious lasagne and easy to make. Crammed with courgettes - will try next time substituting the onion with a leek. Will also add a little more pasta sauce.

northernminx's picture
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I have made this twice. The first time was gorgeous as i used spicy Ragu tomato pasta sauce but the second time i used bigger courgettes and they must have had more juice in them as the lasagne was more watery. So use smaller courgettes if you make this!! I will definitely make again as its so easy.

crushedbanana's picture

I love this recipe as it so delish, and great for lunch the next day. I had a problem cooking the lasagne sheets the first time so now just put them in dry instead and cook the lasgne for about 5 to 10 mins longer.

Great!

cherylshap's picture

This is lovely! made with mascerpone cheese instead of ricotta. My boyfriend even liked it and he's a big meat fan!

trulynice's picture
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This is a great dish for getting the kids to eat veg -they all loved it.I didn't use the ricotta or garlic but used extra cheddar cheese instead.I added bacon and mushrooms as others suggested and it was delicious.

amazon10's picture

Will it freeze?

pyrah49's picture

I used my own chunky tomato sauce and only cheddar cheese but absolutely love it as did my family. For 3 years we have grown masses of courgettes and this year I thought I could not eat any more! This recipe has proved me wrong.

jmistovski's picture
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The BEST i've ever tasted....YUM!!!

kingmule's picture

Although I haven't cooked this, I thought I'd leave you this tip for cooking Lasagne sheets in response to Lily's 'sticking' problem.
I cook the sheets three at a time and keep separating them occasionally with a spatula so they don't stick whilst cooking. When they are ready I just plonk them into a bowl of cold water until I need them and it stops them sticking together.

hailst0rm's picture
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Incredibly tasty and super easy to make. I followed others recommendations and cooked it in the oven for 30 mins instead of precooking the lasagne sheets. Also kept some of the courgette sliced. Will definitely be making this one again.

sirisja's picture
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This was brilliant, although I miscalculated with the courgettes because I thought it looked like a lot, and cut back on the amount, but definitely stick to the recipe with regards to amounts!

manara's picture
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A M A Z I N G

i didn't think it'd work out with only ricotta but it did. i made it a three layer lasagne by adding mushrooms to the mix and adding a half of a tub of creme fraiche to make the creaminess go further. also a lot more cheese than specified. i never use shop made sauces but i tried the lloyd grossman tomato and basil one along with a bit of my own. for the top layer i added a lot more cheese though, along with bits of mozzarella and halloumi along with cheddar.

i didn't precook, bought no precook sheets and it took 40 minutes in the oven. i'm never going to bother with making messy milk sauces again.

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