Creamy courgette lasagne

Creamy courgette lasagne

  • 1
  • 2
  • 3
  • 4
  • 5
(315 ratings)

By

Magazine subscription – 3 issues for £3

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Ads by Google

Comments, questions and tips

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

Comments

Show comments
dishymummy's picture
  • 1
  • 2
  • 3
  • 4
  • 5

A big success in our house and no leftovers to freeze! I will add mushrooms to the mix next time.

leese7242's picture

Delicious and very simple to make, even easier if you use fresh lasagne sheets. Grating courgettes does make a bit of a mess though!

sarahb1973's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was lovely and, even though the meat version is a family favourite to both make and eat, this went dorm brilliantly.
Made a few tweaks - added roasted butternut squash to a sauce layer, for which I used tomato and mascarpone making it extra creamy. Used fresh pasta sheets too to save preparation time & because its nicer.

fabsunnylion's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Easy to make and yummy, great way to get kids to eat courgette if hey are not normally keen!

mint_choc_chip's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Delicious! Ingredients don't sound like much but the courgette works so well. Yum.

tinapowsey's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really tasty and easy to make! My husband loved it and our 7-month-old ate some with us and she loved it! It came out a bit watery, though so I hope to try again and avoid that next time.

barrybubbles's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this for an easy midweek supper with a veggie guest. Very easy, minor changes were some homemade tomato sauce, used a mandolin to get thin slices of courgette, and didn't pre-cook the pasta/sauce so it sat longer in the oven. As Mr S (non-veggie) suggested more cheese and seasoning 'next time' I know it was a success!

jobato1972's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is fast becoming one of my favourite dishes. The basic recipe is delicious, although I have made a few alterations (for the better in my opinion!).
- I slice rather than grate the courgette to improved the texture.
- I use half mascarpone and half ricotta for extra creaminess.
- Dried or fresh lasagne sheets are both good, although dried soaks up some of the courgette liquid (so I don't precook - no need).
- I add a splash of tabasco and the rind / juice of half a lemon to courgettes.
- Lots of freshly ground mixed peppercorns and sea salt (although sometimes I omit the latter for a stock cube).
- I add a handful of fresh chopped coriander in with the courgettes.
- I mostly use my own basic tomato sauce (or I stock up on jars of pasta sauce when on offer at the supermarket for ease which I don't bother to heat up first).
- Grated parmesan to finish - 30 mins @ 180.
Voila

lisajane79's picture

Absolutely gorgeous!
I am so pleased with the outcome, it was so tasty and easy to make!

svhouse40's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This took ages to make and was a bit ordinary. Won't make again

spangledbum's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Top marks, made this for a vegetarian friend for lunch and all the meat eaters were tucking in and raving about it.

sproutygirl30's picture

Im gonna make this today so all these tips are fantastic ... going to use fresh pasta and add mushroom and grated carrot and parsnip and slice the courgette thinly cant wait . Its only me at home so going to freeze portions for lunches and nights when I get home late from the gym :)♥

hcc1403's picture

I loved it, the best lasagne I've ever had! Hubby suggested not grating the courgette next time to add some texture (although the kids probably wouldn't eat it then!). Really quite quick to do - used fresh lasagne sheets and food processor to do the grating.

fattybaby's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this for the family, including my meat eating bro in law and everyone loved it!!
I added mushrooms. Will def be making this again. :-)

joewilkins23's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I added wilted spinach to the recipe and included it as a layer above the onion/courgette/ricotta mix. I also took the advice of another user and added courgette medallions in another layer. Adding Spinach is nothing original but it tasted great and I would recommend this dish to anyone. Perfect midweek evening meal.

quincepip's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Great, the only glitch was that my lasagne sheets stuck together so next time I'll skip the pre-cooking and just put it in the oven for longer. Delicious and very easy. Used half ricotta and half sour cream as that's what we had in the house.

8461jeanc's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Absolutely delicious, enjoyed by meat eaters and non meat eaters alike.
I used mascapone cheese and dried pasta. Even though I squeezed the courgettes the mixture was still rather sloppy, so the dried pasta soaked it up perfectly.

almellitfr's picture
  • 1
  • 2
  • 3
  • 4
  • 5

top notch
incredible
don't forget tomato sauce in the oven

bowdenei's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I switched the courgettes for roasted red peppers and spinach and also used no boil lasagne. I cooked it in the oven for 45 mins. It was perfect. I did use about 3/4 of a 454g carton of ricotta too. I know that's not the recipe but the ricotta and cheddar made for an easy lasagne. My veggie daughter ate it and that is saying something believe me!! She doesn't like courgettes. Can't tolerate garlic so using a tomato sauce that is sensitive to those who can't tolerate garlic and onions worked really well It was very tasty.

auntiebubble's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Not sure what all the 5 stars are about. The texture was too mushy and it lacked flavour. It was OK but probably wouldn't bother again.

Pages

Questions

Tips