Creamy courgette lasagne

Creamy courgette lasagne

  • 1
  • 2
  • 3
  • 4
  • 5
(358 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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



    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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (394)

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.

jmistovski's picture

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

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

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


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.

samjones01's picture

I used courgette & 1 leek (as it was leftover in the fridge) Also I didn't have any ricotta so used boursin cheese. How can such a simple recipe taste so good!

plum_pudding's picture

Nice, easily made lasagne, perfect for a mid-week meal. Courgettes are ok but, personally, I prefer stronger flavours, so I have tried a number of different combinations like spinach/mushroom and broccoli/mushroom, all working very well.

gilliangol's picture

Loved it. I made my own tomato sauce which was easy and used fresh pasta which saved some time. Next time I may try some other veg as well - this is a recipe that just works!

marmiton's picture

This is delicious, quick and so easy, kids ate it all up too! Perfect family mid-week meal or to impress friends and family.


Questions (5)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (2)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…