Creamy courgette lasagne

Creamy courgette lasagne

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(358 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 (394)

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.

lisajane79's picture

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

svhouse40's picture

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

spangledbum's picture

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

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

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

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

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

top notch
don't forget tomato sauce in the oven

bowdenei's picture

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

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.

angela1956's picture

Easy and delicious!

susieanna's picture

Went down a treat! Very easy to make, used no precooking lasagne sheets as easier. Also needed a little extra cheddar on the top. I did not bother heating the tomato sauce as was putting it together in the morning. Just popped it into the oven for about half an hour to heat through. Will have a go at freezing some next time.
This is a great dish especially good if you grow your own courgettes as it's a job to know what to do with them all!

nmccarthy1104's picture

WOW! perfect for using up a glut of courgettes! this recipe is very much like spinach and ricotta cannelloni in terms of taste and texture.

i added a bit of chopped bacon and red pesto into the tomato sauce (using up leftover in the fridge!) tasted delicious, i've recommended the recipe to everyone! i will make again!

scewgreen's picture

I used fresh lasagne instead of cooking dried, which worked really well. Event went down well with the kids (6 and 3)

debbiemassey's picture

Delicious and simple to make, cheap too ... what more could one ask

sozzie's picture

Being only the 3rd time I've ever made lasagne it turned out surprisingly well. The lasagne stuck together though when I put it in the water so used another packet of it - I'd appreciate tips on how to avoid this happening. But definitely an easy recipe and it tasted yummy.


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