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 (390)

elaina's picture
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
4

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
4

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
5

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

nives19's picture
5

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

morag22's picture
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
5

Great! Really easy to make and quick too.

deademofairy's picture
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
5

Sorry forgot to rate it.

louisecurtishome's picture
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.

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
5

really easy, tasty and easily halved!

js74al's picture
2

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
5

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
5

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

jessicalb89's picture
5

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
3

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.

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