Creamy courgette lasagne

Creamy courgette lasagne

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(349 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

    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

    Onion

    un-yun

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

  • 700g courgette (about 6), coarsely grated
    Courgette

    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

    Ricotta

    ree-cot-a

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

  • 50g cheddar
    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, questions and tips

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Comments (390)

honkyje's picture
4

I added celery with the onions and extra ricotta to make it extra creamy.

jxg011's picture
5

Really tasty recipe, that the whole family loved - even my meat loving teenage son! Will make again.

lilimohiddin's picture
4

Very tasty and versitile - when no ricotta was available in the local shop, we used a mix of philadephia and marscapone that seemed to work well. Enjoy!

redpickle's picture
5

This was delicious and the quickest lasagne I've ever made. Not as heavy as lasagnas with bechamel sauce, which is an improvement. I think you can make your own pasta sauce with some tinned tomatoes, onion, garlic and herbs for extra niceness.

agfroggatt's picture

Took note of the comments. I used mascarpone instead of ricotta and chopped the courgettes as I find grated courgettes are too watery. I made my own tomato sauce as I very rarely used bought ones and fresh pasta too. I don't think it took any longer this way

smilinglongacre's picture

I cheated slightly and chopped 2 small slices of chorizo and added in with the courgettes.
Instead of the cheddar cheese I used a vegetarian cheese.
It turned out exactly as in the picture!
So next time I am going to precook the courgettes (as per recipe) and then freeze in portions for future use.

claraclutt's picture
5

Everyone enjoyed this dish,even my 6 yr old son who's not a great fan of courgettes. Lasagne sheets all stuck together in the pan and couldn't be separated! Will use fresh lasagne sheets next time and maybe add more cheese on top.

helenwashington's picture
5

Does anyone know if this recipe can be frozen?

alysonwalker's picture

Reviews of this recipe were so positive that I decided to try it myself (we had a glut of courgettes that needed to be used up). It's just as tasty and easy to make as everyone says - will definitely make again.

wicklow's picture
3

used only half the tomato sauce as thought it would be too saucy , it was very tasty but very filling, would make again as I grow courgettes & need recipes to use them up

turner0311's picture
2

Tomato sauce was too strong and masked the task of the courgette, not enough cheese, could barely task it.

elrenia's picture
5

This is a fantastic recipe. My husband and daughter hate courgettes but, as I have a glut, I've made it several times and they love it! I don't bother to heat up the sauce, I just bung it in the oven for half an hour or so. Its very nice with parmasan instead of cheddar and I usually grate in other veg such as carrots and peppers. Lovely!

chocolatemonkeybear's picture

Tasty but much better with home made tomato sauce. I made a cheese sauce with it as had no ricotta - worked super x

johanne1962's picture
5

Fab, even the kids liked it!!!

kalanbhen's picture
4

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
5

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

mrsdobber's picture
5

BRILLIANT!!!

Sissinghurst's picture
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
5

beautiful!

lizbotrobot's picture
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.

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