Creamy courgette lasagne

Creamy courgette lasagne

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(344 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

    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

    un-yun

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

  • 700g courgette (about 6), coarsely grated

    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

    ree-cot-a

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

  • 50g 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 (384)

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
5

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
5

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
5

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
5

A M A Z I N G

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
5

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!
Lovely!!!!!

plum_pudding's picture
4

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
5

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
5

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

redaurigny's picture
5

Easy, healthy and smart enough for dinner guests....definately gets my vote!

vickyhinde's picture

I made this on a Sunday afternoon, to keep for a mid week meal, when i have little time, I have 3 small children,who are picky about anything green and they loved it.My 6yr old had seconds.
TIP:Instead of cooking the lasagne noodles, just let them sit in a shallow pan of warm tap water, they will be easily pliable when it comes time to assemble the lasagne.

saraha's picture
5

This recipe is great it's become a regular mid week meal for us. Added chilli flakes to the pasta sauce last night - yum! In the past I have successfully frozen the leftovers.

marychef's picture
5

My husband made this - it took a lot longer than 10 mins to prepare. But really was worth it. We made our own tomato sauce. As I'm quite a cheese fan I'd up the amount of cheese next time. Really enjoyed this and will add it to our list of interesting veggie meals!

thestubbs's picture
5

As suggested used fresh lasagne and added some bacon and a couple of mushrooms to the courgettes. I also added a few pine nuts which added texture to the dish. Really tasty and will make again soon.

peacol's picture
5

I give this recipe a 5* rating. Its a great lasagne, good for using up a glut of courgettes. It took much longer to make than the time stated. I tend not to cook the lasagne first - just put it straight into the oven. I've cooked this for lots of friends and everyone loves it.

elparkes's picture
5

Very easy and very tasty - and the leftovers heated up well in the microwave after 2 days in the fridge. A nice alternative to meat.

x-ali-x's picture
5

Absolutely gorgeous! I used an Arrabiata pasta sauce which had a hint of chilli, and also added some wilted spinach to the courgettes - It sure was a party for my tastebuds!

alilovesolives's picture
4

This is a lovely dish but I found a lot of liquid comes out of the courgettes, when they're with the onions so drain well. I also put some Dolcelatte in and this makes it really tasty.

karenian's picture

Made this last night. I did not pre-cook lasagne sheets, just made it up and put it in the oven for 30 mins. Absolutely delicious! Will try variations next time, bacon sounds good!

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