Creamy courgette lasagne

Creamy courgette lasagne

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(343 ratings)

Prep: 10 mins Cook: 20 mins


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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  • 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



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

  • 700g courgette (about 6), coarsely grated



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

  • 50g cheddar



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 350g jar tomato sauce for pasta


  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)

deademofairy's picture

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

Sorry forgot to rate it.

louisecurtishome's picture

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


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

really easy, tasty and easily halved!

js74al's picture

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

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

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

jessicalb89's picture

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

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

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.


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

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.


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