Creamy courgette lasagne

Creamy courgette lasagne

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(327 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
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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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nmccarthy1104's picture
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This Lasagne is delicious! made it to use up courgettes from a friends allotment, added a few chopped up smokey bacon rashers (to keep boyfriend happy with meat content) and a teeny bit of red chilli pesto into the tomato sauce. will definitely be making it again and am enjoying my lunchtime leftovers! :)

**tip - i found quite a lot of moisture came out of the courgette when added to the pan, i kept draining this off - i think this made a big difference, the courgette part of the lasgane holds its shape well once but into**

silnarnin's picture
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Great recipe, but overall took me 1 hour rather than the 30min. Will definately make it again!

bexpow's picture
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this is such a yummy dish. I made it for some veggy friends and it went down a storm. I did crumble a vegie stock cube in for added flavour. I have made it also with some smoked bacon again yummu

philricegrubb's picture
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You don't notice the lack of meat at all. It is really simple and I have had great comments whenever I have made this. Firm favourite now.

tallulahp's picture
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Wasn't sure about this, but it was really tasty. I used pizza express passata (tin) with basil which was perfect. I would try it with other veg too. Even my meat eating husband said it was fantastic.

andrealphus's picture
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This went down well as a vegetarian dish (for non-vegetarians), although I deviated from the recipe a little and ended up with enough for about 6 portions. I doubled the courgettes (which seemed necessary, given the amount of water which came out while cooking, they reduced in volume quite a lot), and added the full tub of ricotta to them, and a pinch of nutmeg. I also made my own tomato sauce with two tins of chopped tomatoes added to diced and sauteed onions and plenty of sliced mushrooms, with a touch of chilli, garlic and oregano, and reduced down. I also managed to get three layers instead of two, and finally, as I used the whole pot of ricotta in the courgettes, I crumbled a block of feta on the top (which is probably easier than blobbing on ricotta anyway!) along with the grated cheddar. I served it with (home made) garlic ciabatta and a tomato, rocket, basil and parmesan salad with a balsamic dressing and toasted pine nuts. Yum!

debbieharrison's picture
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oops forgot to rate it

debbieharrison's picture
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This was really tasty..was trying to use up courgettes and so didn't have the exact ingredients. Crumbled a packet of feta in with the courgette and cheddar . Was worried that it might be too dry but it was really nice and the jiuce from the courgette keep it nice and moist. Used a tin of cherry tomato sauce which wroked well too. Might try adding mushrooms next time. Definatley a 'do-er again-er'

jglencross's picture

Really great recipe. Amazingly delish. For the courgette mixture, I grated the courgette, added one leek, shredded, instead of the onion and also 250g of mushrooms, halved and sliced. Since I have a good non stick pan and it all contains a lot of water, I didn't need to add any oil, I just dry-fried it. I did, however, double the amount of cheddar as I think 50g is too little for a whole lasagne - this worked well. I used Loyd Grossman Tomato & Basil pasta sauce since this was on special offer on Ocado when I did my shop and the jar was the right size - this was delicious.

bimbobaby's picture
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Just made this. It was delicious. I didn't miss the meat at all.
used tom & garlic pasta sauce. Tasted a lot like spinach & ricotta cannelloni. It was a right pain in the a** grating the courgettes mind. probs whack them in the food processor nxt time. will make again!!!!

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.

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