Creamy courgette lasagne

Creamy courgette lasagne

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(352 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
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  • 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.

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Comments (392)

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.

rebecca1july's picture

Yummy, delicious , easy

zbjesila's picture

absolutely fabulous, definitely a keeper, my family love it! I recommend it even for childern, our 18month old managed to eat an adult portion ! :)

sarahdurston's picture

Unexpectedly delicious! Quick, simple & filling& the ricotta is gorgeous. One (possibly obvious) tip - if you ARE going to soften the lasagne sheets in boiling water, make sure they have plenty of room to move. Mine stuck horrendously & wouldn't budge - but the no pre-cook ones worked just fine! Would definitely make this again.

the_owen's picture

"Hmm, you can make this again" was the cheeky response from my (meat loving) husband.

I used mascarpone instead of ricotta. Love it!

roxii122's picture

This was really nice I too added some chopped bacon my kids said they liked it more than the normal minced beef lasagne

rowlf79's picture

This is soo yummie!
I have made it twice so far. Ricotta is not available where I live so I used cottage cheese instead, I also added 1 small eggplant.
It is just delicious and very easy to make! Use organic tomato sauce for the extra flavour!

zzze's picture

Eggplant sounds like a delicious addition!

cookiecat's picture

This was delicious. Made in honour of veggie daughter's return from University for Easter break. Used fresh lasagne for speed. Very easy although wished I had bothered to get the food processor out to grate the courgettes for me! We all enjoyed (including the meat-eaters) and will definitely make this again.

loubylou83's picture

Very good and a nice change from normal meat lasagne.

mrsmhodgson's picture

Very good recipe - would be happy to serve to meat and non eat meaters. Easy to prepare.

dishymummy's picture

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

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

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

mint_choc_chip's picture

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

tinapowsey's picture

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

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

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.


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