Creamy courgette lasagne

Creamy courgette lasagne

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(344 ratings)

Prep: 10 mins Cook: 20 mins

Easy

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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Ingredients

  • 9 dried lasagne sheets
  • 1 tbsp 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

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 700g courgette (about 6), coarsely grated

    Courgette

    corr-zjet

    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

    ree-cot-a

    Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

  • 50g cheddar

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 350g jar tomato sauce for pasta

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.

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Comments (383)

almellitfr's picture
5

top notch
incredible
don't forget tomato sauce in the oven

bowdenei's picture
5

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
2

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
4

Easy and delicious!

susieanna's picture
5

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
5

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
4

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
5

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.

chickenofpie's picture

Delicious! I used whole wheat lasagne sheets and 4 courgettes. Very tasty and quicker to make than regular lasagne. Myself, my husband and our 6 year old really enjoyed it. Clean plates all round!

peach19's picture
5

Absolutely fabulous! Just made this for dinner and taking cue from previous comments I squeezed out excess moisture from the courgette after frying it. Also, I used the onion and garlic in the recipe to make my own tomato sauce with two tins of tomatoes. When assembling, I found that a small oven dish worked much better, as the first layer of courgette was spread out too thin for my liking in the larger dish. As a result I only needed six of the nine lasagne sheets. Finally, I also left out the cheddar and I must say it was unexpectedly delicious and will probably show up more regularly on the dinner table!

pippachoc's picture

Lovely! Quite juicy and very flavoursome, and my 15yr old veggie daughter loved it, so big thumbs up! May add a bit more cheese next time, certainly on top, but a delicious veggie packed tasty meal as is.

beckys85's picture
4

I made this as a meal for my parents and it didn't disappoint! Really easy to make and delicious with lots of flavour. It was lovely making a meal on the night so it was really fresh for everyone. The only thing I would say is the courgettes do give a lot of water so best to drain them before putting them in the dish. Looking forward to making it again!

maartjevdm's picture
5

This is a lovely and easy dish and a great way to use up courgette from the garden. I did find the amount of cheddar to be way to little so I added more and it turned out great. Next time I might use parmesan which would also work well I think. I used an organic tomato pasta sauce with basil. I didn't cook the pasta sheets separately, used dried pasta sheets, where on the packet it was indicated that no precooking was needed. The packet recommend cooking time of 20 min, I did 25 min and it was absolutely great

lynette3's picture

Easy to make, added bacon as someone else suggested also added mozzarella and chilli oil on the top. Very tasty, will definitely do again

princessjelly's picture

Nice recipe, needs lots of seasoning though! I would not describe this as a 'dinner party dish' but it is fine for an every day veggie meal

jenpierce22's picture

This is a favorite in our household. I add mushies and use the lasagne sheets which dont require pre-cooking. Completely delicious.

nmccarthy1104's picture
5

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
5

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

bexpow's picture
5

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

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