Creamy courgette lasagne

Creamy courgette lasagne

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(310 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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lolaypop's picture
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Didn't use half the amount of lasagne sheets it called for, only used 4. Needed lots of seasoning and even then it was not all that interesting tasting. Made my own tomato sauce for it and I highly recommend making your own. Will not be repeating as it really wasn't impressive.

lolafelixjames's picture
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very tasty and easy (the most annoying part is grating the courgettes). just added 200g of ham to the courgette mix and everyone loved it!

fat_ella's picture
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The is very easy ad so tasty! I added mushrooms for an extra flavor which worked very well!

howler1978's picture

Was surprised how nice this was since my only experience of vegetable lasagne or cannelloni before was the ricotta and spinach type ready meals that I didn't enjoy! Wife liked it too

tydrawirafon's picture
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Whoops forgot to rate - and do a search for the tomato sauce - it will make such a difference !

tydrawirafon's picture
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Lovely :) I used homemade tomato sauce - a Goodfood batch recipe, and homegrown courgettes (which I grated and salted/drained) first. (I think a shop bought pasta sauce would be too artificially strong). We will be eating this a lot over the next few weeks with the zillions of courgettes from our polytunnel. We are not vegetarians but prefer this to a meat lasagne !

dherrera's picture
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Best veggie lasagne recipe I've come across and SO simple to do! I cook it often

babsfazekas's picture
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I also used fresh lasagne sheets and baked it in the oven for 45 mins. Came out fairly good and boyfriend enjoyed it but I wasn't blown away. The courgette sauce was really runny and wet (might try squeezing out the moisture after grating next time) and would need TONS of seasoning to stop it from being bland. The tomato sauce was pretty much completely soaked up by the sheets and had disappeared, will add more next time. I love courgette carbonara so will try this again with these adjustments.

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.

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