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, questions and tips

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Comments (390)

christine007's picture
5

mamma mia - Maybe you should have chosen a spicy tomato sauce? I used a tomato sauce with chilli and added about 50g chorizo and it was delicious. :)

xantha's picture
5

I made this for the first time tonight and can definitely say it will be made again! A couple of portions to go into the freezer as it easily will feed more than 4. Yum!

becky_jo's picture
5

I've made this dish a few times now, and it always goes down really well - I sometimes add other ingredients into the courgette/ricotta mixture, such as some grated carrot, chopped leeks, sweetcorn, or whatever else I have in the fridge. Also I tend to use fresh lasagne for this, as I'm not sure it's 'juicy' enough for dry sheets (unlike the tomatoey sauce in a normal lasagne) and for some reason I have not quite mastered the half-cooking of lasagne sheets and can't prevent them from sticking together!

dannybeckett's picture

To keep them sticking together, use lots of oil and salt in the pot, and stir often. When you're getting them out of the pot, I get a pasta drainer and drape the lasagne sheets around the edge of it. For all pasta, rinsing it with cold water whilst in the drainer will stop them sticking together.

cherryblossom84's picture

We love this dish and make it all the time. We make our own tomato sauce instead of using a jar, and don't bother presoaking the lasagne sheets, although it does usually need a little longer due to this. It works well using mozzarella and cheddar if we've not got any ricotta in. We usually make double and freeze the second uncooked portion. Then bake in the oven at 180 degrees (fan) for about 30 minutes with foil covering it so as not to burn the top, then remove the foil and cook for 10 -15 mins.

joamolin's picture

Hi Cherryblossom, thanks for your suggestion to freeze - I did wonder if this courgette lasagne would freeze ok. Please may I ask if your directions to cook are directly from frozen or to defrost first?

dannybeckett's picture

I can't speak for cherryblossom84 but them timings are pretty much exactly what I use when cooking from fresh (using ready-to-cook lasagne sheets and not boiling them).

juliecks's picture

I've made this dish fully vegetarian and non-vegetarian, and everyone loved it each time! I found a way to make it a little meaty for the meat lovers out there. Add 4 rashers of diced cooked back bacon when adding the garlic. Also, I added 2-3 teaspoons of chicken stock powder as seasoning. You can just crush a dry stock cube or two for this.Once, I substituted ricotta cheese for cream cheese and it worked just fine. =) Overall, 5 stars for this recipe!

Tip: Choose courgettes which are smaller and reasonably fresh. I found that the larger courgettes (but not big enough to be classed as marrows) and courgettes that are about a week old in the fridge have a slight bitterness to them.

ale_kiri's picture

Very surprised at how good it turned out. It was quite a crowd pleaser and I am definitely going to be making it again and again. It's just that good and easy (especially for lasagna which usually takes ages to make). My meat-eating boyfriend loved it and asked for more - the ultimate proof :)

ms_sag's picture

Really easy to make and delicious as well. I prefer the roasted veg lasagne but for a quick meal this is perfect. Will try again :D

zzze's picture

Courgette and ricotta goes gorgeously together. The dish could do with a bit of a quick though. Overall comforting and quick and would make again as a nice meat free dish.

vickithomas's picture
5

Really really tasty! To my surprise the whole family loved it, despite my husband and 2 children not liking courgette! I actually used lactose free cream cheese and grated parmesan instead of the ricotta and cheddar as my son has a lactose allergy, still yummy :)

alligator18's picture
5

This recipe is perfect for using up courgettes. A cheap and delicious alternative to a meat lasagne.

I fried the onion, garlic & courgette, but didn't bother heating the tomato sauce in the microwave or pre-cooking the lasagne sheets. Instead, I layered up the courgette mix/dried lasagne sheets/tomato sauce; and cooked in the oven for around 40 minutes. Was perfectly cooked, and saved on the washing up.

flower1234's picture
5

This recipe is definately a keeper! Thanks for everyone's useful tips on here; I salted and drained my giant, homegrown courgette and used mascarpone as I couldn't get ricotta. I added a chilli as well, and a bit of exra cheddar - I can't wait to make it again! Might add some mushrooms too next time, and make my own tomato sauce.

egitazz's picture
5

I used about 200g ricotta+500g zucchini for filling and 100g ricotta+100g cheddar for topping, added fresh rosemary, thyme, basilic. Instead of tomato sauce I used canned plum tomatoes, roughly chopped and added a tablespoon dark brown sugar and increases time in oven to 35min. Taste was really good and my bf announced, that it`s better than "normal lasagna" :)

redhead78's picture

A fab and tasty way of using up a glut of courgettes. I always make two or three at a time and freeze the spare ones. I use fresh lasagne sheets instead of dried, solely to save having to boil the dried ones, and it always turns out great and tastes lovely

marieb1's picture

Delicious! I used dried lasagne sheets (which didn’t need pre-cooking) and just gave the dish a few extra minutes in oven. I used a jar of tomato and chilli sauce, mascarpone instead of ricotta, seasoned well with salt and black pepper and added a few drops of habanero Tabasco.

stephaniepebrocq's picture

Just made this tonight and used mascarpone instead of ricotta, oh my god, it was DELICIOUS!! I think these are the best lasagne I've ever had! So creamy and tasty, loved it and will definitely make again.

anniejackson's picture

Great recipe. I use a food processor to chop the onion and garlic and grate the cheese and courgettes. I use dried lasagne and don't bother heating the tomato sauce, I just cook it for about 30mins. I've just made one now,assembled it cold and will cook it tomorrow or freeze it uncooked. Really easy, really tasty.

wee_g74's picture

This recipe is fab! I used mascarpone instead of ricotta, homemade tomato sauce and fresh lasagne sheets so there was no pre soaking nonsense and it was delicious. A definite keeper.

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