Creamy courgette lasagne

Creamy courgette lasagne

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(306 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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charlottemcara's picture
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gorgeous!
had a tough time separating the lasagne sheets but was well worth it. used my magimix to grate the courgettes - probably saved a lot of time!

deborahfdavis's picture
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Fantastic - I've fed it to several people who have all turned their noses up to the name and green colour but have certainly wolfed it down after they tried their first bite!

bethocallaghan's picture
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Easy and delish. Though my partner was upset at first it wasn't a meat one - he wolfed it down and said it was great. I halved quantities for 2 people apart from the pasta sauce - I used the whole jar - I think it needed it.

4penelope's picture

a twist on a favourite by using grated courgettes. To make lower fat version I used quark. and made my own tomato sauce. It was extremely filling and we liked it enough to want to repeat on another occasion. Served with salad and potato wedges.

beniarbeig's picture

Have to say really enjoyed this one. I did use a slightly picante tomato sauce.

eleanor73's picture
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Much tastier than it sounds

ingaflakkari's picture
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This was very easy to make, except that I had the lasagne sheets sticking together in the pot, so next time I would just bake this for longer. I used Ricotta which is ridiculously expensive here in Iceland, so I think I might use something else next time, such as mascarpone or even Philadelphia. Surely a recipe one can play around with and make even yummier.

annie0176's picture
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Delicious and very easy. Top marks all round!

maryyem's picture

Anyone got a suggestion for an alternative to Ricotta? Can't get it here in Yemen but would love to try this as we have the most delicious courgettes out here.

efiddes's picture

i added two onions in stead of one for more flavour

efiddes's picture

it is a very easy quick recipe when i have small chlidren

katrinabaker's picture
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Really tasty dish, great for a family meal and so simple!

clairetho's picture

Really yummy and versatile

tphotiou's picture
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Absolutely delicious and very quick to make. Great for a mid-week meal. I actually preferred this to the normal meat lasgna. The boyfriend was a bit dubious about courgette lasgna but he absolutely loved it too. I added bacon and mushrooms to the courgette mix just to give it a bit more flavour and that worked brilliantly. I will definitely be making this again and what's great is you can try out so many variations. I might top it with mozarella next time to make it a bit more cheesy and might also leave some chunks of courgettes in as well as the grated bits just to give it a bit more texture.

foodielover's picture
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FANTASTIC! This was so gorgeous, easy to make and got the thumbs up from all the family. It was as good, if not better, than the meat version at my favourite Italian restaurant. I did it with dried pasta and put a little extra cheddar cheese on top and didn't bake it immediately after I'd assembled, it but it only took about 35-40 mins. Can't wait to have it again.

catbail's picture

Delicious! I used half grated courgettes and half sliced, also added some fried mushrooms, used a 500g jar of Sainsburys pasta sauce with mushrooms, used fresh lasagne sheets, and it was great. We are vegetarian during the week, use fish and occasionally meat at the weekends. But if you want to feed vegetarian friends, please give them this - they will love it!

ugly_catfish's picture
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Brilliant dish. Next time I may add some ribbons of courgette as well as the grated to give another texture. I made my own tomato sauce which didn't take long, this probably cut the price down a bit.
This was my first time making lasagna and when I cooked my sheets they stuck together so I had to cook so more. But I shall certainly be learning from my mistakes.

ellingtonboots's picture
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Really nice dish and really easy to prepare, however I sliced the courgettes rather than grated them and kept them slightly crunchy.

mabbsy's picture
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This was a tasty alternative to a meat lasagne. I used home-made tomato sauce as I'm not a fan of bottled sauces.

I also cooked and assembled this the night before, and didn't precook the lasagne sheets. It went into the oven for 30 mins and came out perfectly.

adandrea's picture
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I thought this was excellent - and much tastier than I'd anticipated. I choose not to pre-cook the ingredients and simply put it straight in the oven. It took 45 minutes to cook, but cut down my preparation time, which I liked!

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