Creamy courgette lasagne

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Good Food

98 ratings

Recipe by Good Food

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1. Video tutorial: Making 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.

Per serving

405 kcalories, protein 18g, carbohydrate 38g, fat 21 g, saturated fat 8g, fibre 4g, salt 1.36 g

'The Creamy courgette lasagne was much tastier than I expected, and I'd definitely cook it again. I used a Loyd Grossman Tomato & garlic sauce, which worked well.'

Latest comments and suggestions

Results 101-120

• elaina

  02 August 2009

  elaina rated and commented on this recipe

  

  Fantastic! Tasted delicious. Found I needed a little more cheddar for the top, but used a low fat cheddar, so don't feel too guilty! Very reasonable points-wise for working into my weightwatchers diet, too! Other half loved it, so I'll be making it again soon. In summary: Very Tasty, filling, and works with my weightwatchers plan... For a Lasagne lover like me, what could be better?!!

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• lizbotrobot

  04 August 2009

  lizbotrobot rated and commented on this recipe

  

  I would definitely recommend this. Easy and yummy, and a great way to use up overgrown courgettes. We added some strips of bacon as previously suggested, and used a bit more cheese (as we both love cheese). Will definitely make again, probably with the odd added vegetable for variety.

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• robot_khamscott

  06 August 2009

  robot_khamscott rated and commented on this recipe

  

  beautiful!

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• Avril

  07 August 2009

  Avril rated and commented on this recipe

  

  Made this last night with fully cooked penne instead of lasagne and mixed the tomato sauce in with it. Otherwise, followed the recipe. Given a very definite five stars by my husband, who is only now, at the age of 76, getting round to the idea that we don't always have to have meat and two veg.

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• Mrs Dobber

  10 August 2009

  Mrs Dobber rated and commented on this recipe

  

  BRILLIANT!!!

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• Ali

  10 August 2009

  Ali rated and commented on this recipe

  

  Used this recipe several times, last time added some smoked bacon pieces - tasted delicious. Even the kids like it!

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• Kal

  11 August 2009

  Kal rated and commented on this recipe

  

  I used this recipe last night to use up some overgrown courgette's and it worked beautifully, very tasty indeed! Like some, I also 'chunked' some of the courgette which added texture. I didn't manage to keep all my lasagne sheets seperated, though I got away with using the ones which were (6 sheets in total). I haven't pre-cooked lasagne sheets before...clearly this needs a little more work!

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• recipies

  12 August 2009

  recipies rated and commented on this recipe

  

  Fab, even the kids liked it!!!

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• chocolatemonkeybear

  12 August 2009

  chocolatemonkeybear commented on this recipe

  Tasty but much better with home made tomato sauce. I made a cheese sauce with it as had no ricotta - worked super x

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• Kat

  15 August 2009

  Kat rated and commented on this recipe

  

  This is a fantastic recipe. My husband and daughter hate courgettes but, as I have a glut, I've made it several times and they love it! I don't bother to heat up the sauce, I just bung it in the oven for half an hour or so. Its very nice with parmasan instead of cheddar and I usually grate in other veg such as carrots and peppers. Lovely!

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• Peter & Sandra

  15 August 2009

  Peter & Sandra rated and commented on this recipe

  

  Tomato sauce was too strong and masked the task of the courgette, not enough cheese, could barely task it.

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• Anne

  16 August 2009

  Anne rated and commented on this recipe

  

  used only half the tomato sauce as thought it would be too saucy , it was very tasty but very filling, would make again as I grow courgettes & need recipes to use them up

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• Alyson

  21 August 2009

  Alyson commented on this recipe

  Reviews of this recipe were so positive that I decided to try it myself (we had a glut of courgettes that needed to be used up). It's just as tasty and easy to make as everyone says - will definitely make again.

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• Helen

  21 August 2009

  Helen rated and commented on this recipe

  

  Does anyone know if this recipe can be frozen?

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• Von

  22 August 2009

  Von rated this recipe

  

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• broadbean

  22 August 2009

  broadbean rated and commented on this recipe

  

  Everyone enjoyed this dish,even my 6 yr old son who's not a great fan of courgettes. Lasagne sheets all stuck together in the pan and couldn't be separated! Will use fresh lasagne sheets next time and maybe add more cheese on top.

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• annamac

  22 August 2009

  annamac commented on this recipe

  I cheated slightly and chopped 2 small slices of chorizo and added in with the courgettes. Instead of the cheddar cheese I used a vegetarian cheese. It turned out exactly as in the picture! So next time I am going to precook the courgettes (as per recipe) and then freeze in portions for future use.

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• Helen

  24 August 2009

  Helen rated this recipe

  

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• bobby

  26 August 2009

  bobby commented on this recipe

  Took note of the comments. I used mascarpone instead of ricotta and chopped the courgettes as I find grated courgettes are too watery. I made my own tomato sauce as I very rarely used bought ones and fresh pasta too. I don't think it took any longer this way

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• RedPickle

  31 August 2009

  RedPickle rated and commented on this recipe

  

  This was delicious and the quickest lasagne I've ever made. Not as heavy as lasagnas with bechamel sauce, which is an improvement. I think you can make your own pasta sauce with some tinned tomatoes, onion, garlic and herbs for extra niceness.

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 10 mins

Vegetarian

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

Per serving

405 kcalories, protein 18g, carbohydrate 38g, fat 21 g, saturated fat 8g, fibre 4g, salt 1.36 g

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