Creamy courgette lasagne

Creamy courgette lasagne

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(306 ratings)

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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

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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

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Comments

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nikkibrooks's picture
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Hooray a veggie dish that my 9 year old daughter loved!
Thank you good food magazine for a super dish which was sooo easy to make.
Have made this many times now, just serve with salad and garlic bread!

freya_marks's picture
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Delicious! i added halved chestnut mushroom and pine nuts to the courgette to give it more texture. Also didn't bother pre-cooking the pasta, just cooked the lasagne for 30mins instead.

paulc24's picture
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Gorgeous,.. did chunky courgette as well as shredded. Mascarpone cheese and 12mins in the oven. a real hit with piccy kids. Yay.

allychai's picture
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It was delicious! I used mascarpone cheese instead of ricotta and put in some bacon when I fried off the onions, then added some nutmeg and watercress (for a nice peppery kick) when I added the courgettes. Also I made my own tomato sauce which I think gives it more flavour then a jar, and makes this a cheap and verrrryy tasty meal

mikuro's picture
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Surprisingly tasty and very easy to make.

helskihels's picture
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I also added some spinach to the mix which was lovely. I found it needed quite a lot of seasoning, but it was delicious in the end.

gillh007's picture
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Lovely, and even better the next day. Used none cook lasagne sheets and they were fine, cook whole dish for around 30/40 mins. Like others I made my own tom sauce, and really didn't add too much to the overall cooking time. A really nice dish, great with a big salad. Cook day before. Great for friends. Will be doing again. :0)

lorriehearts's picture
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Really quick and simple recipe, although a little bland. Perked it up by replacing the ricotta with cream cheese containing garlic and herbs and adding salt, pepper, lemon juice and basil to the courgette mix. Used a tomato and marscapone sauce with a little red chilli in it, too, which worked well.

jasminedey's picture
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NUMMY! Really filling despite being a veggie lasagne! I couldn't get ricotta at the shop so just used cream cheese, was just as lovely. Will definitely make again! :)

actooth's picture

Super easy, great if you a throwing a dinner party, can prepare earlier in the day, guests loved it. I added aubergines with the courgettes, worked very well!

clur85's picture
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I love this lasagne, it is a regular weekend recipe and we don't even miss the meat from a traditional lasagne still feels like a treat. Instead of ricotta I use low fat soft cheese with garlic and herbs mixed into the courgette mixture, instant packed flavour. yummy

liv-faye's picture

This dish had a nice combination of flavours, but I'd have liked it to mix better.
The preparation for the dish seems needlessly complicated. Like suggested by others, I'd leave the pasta uncooked until baking time. Next I'll add some more veggies to bulk it out, as the amount didn't quite match up.

jmac15's picture

Really nice recipe. Tip: put the oil in the water before part cooking the pasta sheets! Otherwise, it can be really tricky keeping them from sticking together, and the whole thing becomes tricky. We sprinkled some additional parmesan on top of the lasagne - very yummy, and a nice vegeterian option

marikita's picture
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It was quite good, though for the tomato sauce I fried some mushrooms, garlic and sage before adding the sauce. If not, I think the dish would have been a bit insipid

rjolly's picture
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Will definately make this again

catherine-j's picture
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I've never made a veggie lasagne before but I liked this a lot, the courgettes worked really well. I made a few modifications as suggested by others here: replaced some of the courgettes with mushrooms and the ricotta with extra light philadelphia, and just put all the cheddar on the top. I agree you need more tomato sauce though, I had 400ml but I'd get more next time. Would definitely make again, quite easy and very tasty.

judiffcarr's picture

i'm not the world biggest lover of courgettes - i like them sparse and small. but this was delicious, such a nice and easy alternative to traditional lasagne.
i used marscapone and bacon in the courgettes and made tomato sauce (can't abide jarred stuff!!) with one tin of tomatoes, 1/2 tsp sugar, basil, garlic salt and pepper then simmered for 20minutes.
YUM! definitely going to be a regular dinner!

kathyaj's picture
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Despite the simple ingredients this is a really tasty easy dish and a firm favourite of mine. It keeps very well too.

jap007's picture
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Absolutely delicious !

elg684's picture
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Very tasty and easy to make. I bulked mine out with some grated carrot and a few sliced mushrooms which added a bit for texture. Even nicer the next day.

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